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Cranberry Raisin Pie

Holiday.Cook's picture
Ingredients
  Sugar 3⁄4 Cup (12 tbs)
  Cornstarch 3 Tablespoon
  Water 1⁄2 Cup (8 tbs)
  Cranberries 2 Cup (32 tbs)
  Raisins 1 Cup (16 tbs)
  Lemon juice 1 Tablespoon
  9 inch double crust pie pastry 1
  Egg 1 , beaten
  Sugar 1 Tablespoon (Additional)
Directions

In a saucepan, combine sugar and cornstarch; gradually stir in water until smooth.
Add cranberries and raisins; cook and stir over medium heat until mixture begins to boil.
Cook and stir 12 minutes longer or until thickened and cranberries pop.
Remove from the heat; stir in lemon juice.
Cool slightly.
Line a 9-in pie plate with bottom pastry; trim to 1 in beyond edge of plate.
Pour filling into crust.
Roll out remaining pastry to fit top of pie.
Cut vents using decorative cutters.
Place top pastry over filling.
Arrange pastry cutouts on top.
Trim, seal and flute edges.
Brush pastry with egg; sprinkle with sugar.
Cover edges loosely with foil.
Bake at 400° for 20 minutes.
Reduce heat to 350°.
Remove foil; bake 15-20 minutes longer or until crust is golden brown and filling is bubbly.
Cool on a wire rack.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Continental
Course: 
Side Dish
Method: 
Baked
Dish: 
Pie
Interest: 
Holiday, Healthy
Ingredient: 
Cranberry
Preparation Time: 
10 Minutes
Cook Time: 
60 Minutes
Ready In: 
70 Minutes
Servings: 
4

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