Flakey Cranberry Raisin Pie Recipes

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CITRUS CRANBERRY PIE



Citrus Cranberry Pie image

To showcase abundant fall cranberries, make this beautiful lattice-topped cranberry pie. A dollop of orange cream complements the slightly tart flavor. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Desserts

Time 1h20m

Yield 8 servings.

Number Of Ingredients 16

3-1/2 cups fresh or frozen cranberries
1 cup sugar
2 teaspoons grated lemon zest
1 teaspoon grated orange zest
1 small navel orange, peeled, sectioned and chopped
2 tablespoons butter, melted
2 tablespoons all-purpose flour
1/4 teaspoon salt
Pastry for double-crust pie
1 large egg, lightly beaten
Additional sugar
ORANGE CREAM:
1 cup heavy whipping cream
1 tablespoon sugar
2 teaspoons grated orange zest
1/2 teaspoon orange extract, optional

Steps:

  • Preheat oven to 450°. Toss together first 8 ingredients., On a lightly floured surface, roll half of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust even with rim. Add filling., Roll remaining dough to a 1/8-in.-thick circle; cut into strips. Arrange over filling in a lattice pattern. Trim and seal strips to edge of bottom crust; flute edge. Brush lattice with egg; sprinkle with additional sugar. , Bake 10 minutes. Reduce oven setting to 350°; bake until golden brown, 40-45 minutes, covering edge with foil if crust is getting too dark. Cool completely on a wire rack; refrigerate until serving., Meanwhile, beat whipping cream until it begins to thicken. Add remaining ingredients; beat until soft peaks form. Refrigerate until serving. Serve with pie.

Nutrition Facts : Calories 515 calories, Fat 29g fat (15g saturated fat), Cholesterol 85mg cholesterol, Sodium 323mg sodium, Carbohydrate 62g carbohydrate (33g sugars, Fiber 2g fiber), Protein 4g protein.

CRANBERRY-RAISIN PIE



Cranberry-Raisin Pie image

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

1 pastry for double-crust pie, for an upper and lower crust
2 cups fresh cranberries, chopped
1/2 cup water
1 cup raisins
1/2 cup sugar
2 tablespoons flour
1/2 teaspoon almond extract

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

APPLE CRANBERRY RAISIN PIE



Apple Cranberry Raisin Pie image

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

pastry for a double-crust 9-inch pie
2 cups cranberries
1 1/2 cups granulated sugar
1/4 cup water
1 teaspoon ground cinnamon
1/4 teaspoon salt
3 large apples, peeled and sliced
1 cup seedless raisin
2 tablespoons cornstarch

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.

CRANBERRY-RAISIN LATTICE-TOP PIE



Cranberry-Raisin Lattice-Top Pie image

Perfect for autumn holiday meals, this pie is best served warm with a scoop of vanilla ice cream.

Yield makes one 9-inch pie

Number Of Ingredients 11

Flaky Pastry (page 37)
3 cups cranberries, fresh or thawed
2 tablespoons all-purpose flour
2 cups sugar, plus 1 tablespoon for the top of the pie
1/4 teaspoon salt
1 cup golden raisins
2/3 cup boiling water
2 teaspoons freshly grated lemon or orange zest
2 tablespoons butter
1 cup slivered almonds, toasted
1 egg, beaten

Steps:

  • On a lightly floured surface, roll out half the pastry to make an 11-inch circle. Transfer to a 9-inch pie pan; trim and refrigerate until ready to use along with the remaining pastry.
  • Combine the cranberries, flour, 2 cups of the sugar, the salt, water, raisins, and lemon zest in a saucepan and heat to a boil. Simmer, covered, over medium heat for about 10 minutes, until the cranberries start to pop. Remove from the heat. Add butter. Cool completely.
  • Position the oven racks so that one rack is in the center of the oven. Preheat the oven to convection bake at 375°F.
  • Roll out the second half of the pastry to make an 11-inch circle. With a pastry wheel, cut into eight 1/2-inch strips.
  • Put the fruit filling into the pie shell and sprinkle with the almonds. Moisten the edge of the shell slightly with cold water. Arrange 4 pastry strips 1 inch apart across the filling; press the ends into the rim of the pastry. Place 4 pastry strips across the first ones at right angles to make a lattice. Press the ends to the rim of the pie and crimp. Lightly brush the pastry with the beaten egg and sprinkle with the remaining 1 tablespoon sugar. Bake for 35 to 45 minutes or until the crust is nicely browned. Cool the pie on a wire rack.

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