Cranberry-Raisin Pie

I’ve been making this for years and usually do a lattice top crust. This time I did a regular top crust and used a turkey and a hatchet cookie cutter to make the top vents. I also added a splash of lemon juice this time, I think it tends to make the flavor ‘pop’. It’s delicious, if you’re a cranberry lover, I think you might like it.

Difficulty: Easy

Servings: 8

Prep Time: 30 minutes   Cook Time: 40 - 50 minutes  

Ingredients

Pastry for a 2 crust pie.
3 cups (12 oz. bag) cranberries
2 Tbsp. flour
2 cups sugar
1/4 tsp. salt
2/3 cup boiling water
1 cup seedless raisins
2 tsp. grated lemon peel
2 Tbsp. butter

Directions

Sort cranberries, removing stems and leaves, then rinse berries. Combine flour, sugar and salt in saucepan. Stir in cranberries, water, raisins and lemon peel. Cover and cook until cranberries start to pop. Remove from heat and add butter. Cool to lukewarm.

Pour filling into pastry lined 9″ pie plate. Add top crust (lattice, if you’re feeling really creative). Using a pastry brush, paint the top with milk and sprinkle with Turbinado sugar. Bake in a hot oven at 425 degrees for 40-50 minutes, or until juices bubble through vented top crust.

Categories: Pies

Submitted by: drucillajoy on November 25, 2010