RAISIN CRANBERRY PIE
There are many cranberry bogs in our state, especially on Cape Cod. The delicious combination of cranberries and raisins make this pie memorable.
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 6-8 servings.
Number Of Ingredients 9
Steps:
- In a large saucepan, combine sugar and flour. Stir in water until blended; bring to a boil. Add cranberries and raisins. Reduce heat; cover and simmer for 15 minute, stirring occasionally. Remove from the heat; stir in butter and vanilla until butter is melted. Cool slightly., Line a 9-in. pie plate with bottom pastry; trim to 1 in. beyond edge of pie plate. Pour filling into crust. Roll out remaining pastry; cut into lattice strips and place over filling. Seal and flute edges. Brush lattice crust with cream if desired. , Bake at 375° for 30 minutes or until crust is golden brown and filling is bubbly, covering edges with foil during the last 10 minutes. Cool on a wire rack. Refrigerate leftovers.
Nutrition Facts : Calories 407 calories, Fat 16g fat (7g saturated fat), Cholesterol 14mg cholesterol, Sodium 217mg sodium, Carbohydrate 66g carbohydrate (37g sugars, Fiber 1g fiber), Protein 3g protein.
CRANBERRY-RAISIN PIE
This is a classic Canadian pie filling. It used to be known as mock cherry, and there is a resemblance. But I would rather call it what it is, rather than what it isn't.
Provided by Jenny Sanders
Categories Pie
Time 1h25m
Yield 1 9inch pie, 6 serving(s)
Number Of Ingredients 7
Steps:
- Roll out about 60% of the pastry and line a 9" pie plate.
- Roll out the remaining pastry to cover.
- Preheat the oven to 350°F.
- Bring the cranberries and water to a boil in a large pot.
- Add the raisins, sugar and flour.
- Cook, stirring constantly, until thickened.
- Pour into the prepared bottom crust, top with rolled out upper crust, and seal the edges with a wet fork.
- Cut or poke steam holes in the top crust.
- Bake at 350°F for 40 minutes.
Nutrition Facts : Calories 478, Fat 20.9, SaturatedFat 5.2, Sodium 329, Carbohydrate 70.2, Fiber 3.4, Sugar 32.4, Protein 5
CRANBERRY RAISIN PIE
Even though it was difficult, we saved room for dessert when my mom made this festive holiday pie. It pairs tart cranberries with sweet raisins inside a flaky golden crust. We loved it with big scoops of homemade vanilla ice cream.
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 6-8 servings.
Number Of Ingredients 14
Steps:
- In a large bowl, combine flour and salt. In another bowl, combine oil and water. Gradually add to flour mixture, tossing with a fork until dough forms a ball. Shape into a ball; divide dough in half so one ball is slightly larger than the other. , Divide dough in half so that one ball is slightly larger than the other. Roll out larger ball on a lightly floured surface to fit a 9-in or 10-in. pie plate. Transfer pastry to pie plate. Trim pastry even with edge of plate; set aside. , For filling, in a large saucepan, combine the sugar, flour, cinnamon, salt and nutmeg; gradually stir in orange juice until smooth. Stir in cranberries and raisins; bring to a boil. Reduce heat; cook and stir over medium heat until thickened, about 5 minutes. Pour into crust. , Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in top or use a 1-1/2-in. holly leaf cutter to make a design. , Brush pastry with milk if desired. Bake at 400° for 35-40 minutes or until golden brown and filling is bubbly. Cool on a wire rack. Refrigerate leftovers.
Nutrition Facts : Calories 478 calories, Fat 14g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 372mg sodium, Carbohydrate 86g carbohydrate (54g sugars, Fiber 3g fiber), Protein 4g protein.
CRANBERRY RAISIN TART
Steps:
- Make the filling:
- In a saucepan stir together the brown sugar, the cornstarch, the zest, and the juice and add the cranberries, the raisins and the salt. Bring the mixture to a boil, and simmer it, stirring for 5 minutes, or until the berries have just burst. Transfer the filling to a bowl and chill it covered, for 2 hours, or until it is cold. The filling may be made 2 days in advance and kept covered and chilled.
- Make the dough:
- In a bowl stir together the flour, the sugar, the baking powder, and the salt, add the butter, and blend the mixture until it resembles meal. In a small bowl whisk together the egg and the water and add the mixture to the flour mixture, stirring with a fork until the mixture forms a dough. Dust the dough with flour and chill it, wrapped in wax paper , for 1 hour.
- Preheat the oven to 425°F. Roll out the dough into a 12-inch round on a lightly floured surface and transfer it to a baking sheet. Spoon the filling onto the center of the dough, spreading it into an 8-inch circle, and fold the edges of the dough over it, leaving the center of the filling uncovered. Brush the dough with the egg wash and bake the tart in the middle of the oven, covering the exposed filling loosely with foil after 10 minutes, for 15 to 20 minutes, or until the pastry is golden. Let the tart cool completely on the baking sheet on a rack.
CRANBERRY RAISIN PIE
Steps:
- Preheat oven to 350°F. Get pie shell to room temperature. Put in 1st 1/2 of pie shell in pie pan.
- Mix raisins and whole berry in pan stove top to light boil. Add flour slowly mixing till thick. Put over or on pie shell in pie pan. Top off with other part of premade pie shell. Pinch the shell together. Cut off leftover around pie. Put slits on top shell.
- Put in preheated oven for 45 to 60 minutes.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
APPLE CRANBERRY RAISIN PIE
One of the best fruit pies I have eaten in a long time. This is a Canadian Living recipe that I had wanted to try for a while but it was a matter of having all of the ingredients on hand, which I finally did. The pie itself bakes very quickly as the filling is precooked.
Provided by Irmgard
Categories Pie
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- On a lightly-floured surface, roll out half of the pastry and line a 9" pie plate.
- In a saucepan, combine the cranberries, sugar, 2 tablespoons of the water, cinnamon and salt.
- Cook over medium heat for about 10 minutes or until the cranberries pop.
- Stir in the apple slices and raisins.
- Combine the corn starch and remaining water and blend into the cranberry mixture.
- Cook, stirring, for about 5 minutes or until thickened slightly.
- Spoon the filling into the pastry-lined pie plate.
- Roll out the remaining pastry and place on top of the pie, leaving a 1" overhang.
- Trim the edges.
- Tuck the overhang under the bottom crust and press together to form a rim.
- Flute the rim.
- Cut steam vents in the top of the pie and bake in a 400 degree F oven for about 35 minutes or until the crust is golden.
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