Best 7 Cranberry Raisin Pie Recipes

CRANBERRY RAISIN PIE

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.

APPLE CRANBERRY RAISIN PIE

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.

RAISIN CRANBERRY PIE

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.

CRANBERRY RAISIN PIE

Steps:

• Line a baking sheet with parchment paper; set aside. Lightly dust a clean work surface with flour, and roll each disk of dough into an 11-inch circle. Press one circle into a 9-inch pie plate. From the remaining pastry, cut as many 1/2-inch lattice strips as possible. Transfer strips to prepared baking sheet. Transfer bottom crust and strips to refrigerator until chilled.
• Preheat oven to 425 degrees. Line a second baking sheet with parchment paper; set aside. Place cranberries and raisins in a large mixing bowl. Add sugar, maple syrup, vanilla, brandy, and orange zest. Toss to combine. Pour into chilled bottom crust. Dot top with butter. Weave pastry strips over top to make lattice. Trim and crimp edges as desired.
• Bake for 15 minutes. Reduce oven temperature to 350 degrees and continue to bake until crust is golden brown and juices in center of pie bubble, 35 to 40 minutes. Cool before serving.

ORANGE-CRANBERRY-RAISIN PIE

Steps:

• 1. Roll out slightly more than half of pastry 1/8 inch thick. Line pie pan. Bring first 3 ingredients and 2 taplespooons water to boil in saucepan, stirring constantly until sugar is dissolved. Add cranberries and cook, stirring occasionally, until berries pop open. Add raisins. Blend cornstarch and 2 tablespoons water. Add to berry mixture and cook until thickened, stirring constantly. Remove from heat and stir in fruit rinds and butter. Pour into pastry-lined pie pan. Roll out remaining pastry. Moisten edges of filled pie with water and cover with top crust which has been slit to allow steam to escape. Press edges together with tines of fork. Bake in pre-heated hot oven (425DF) for about 25 minutes. Makes 6-8 servings.
• 2. Cranberry Pie ~ Follow recipe for Cranberry-Raisins Pie. Omit raisins and increase cranberries to 3 1/2 cups.

CRANBERRY RAISIN PIE

Steps:

• 1. Make the pie dough, mix the flour, sugar, & salt in the bowl of a stand mixer with the paddle attachment. Add the chilled butter and mix the dough til the butter is the size of peas. 2. Add 6 T (90ml) ice water and mix until the dough begins to come together. If necessary, add 1 - 2 more T water. Turn out on a work surface. Divide the dough into 2 portions, one slightly larger than the other, shape into disks, wrap in plastic wrap & refrigerate for at least 1 hr. 3. Preheat the oven to 400ºF (200ºC). 4. Make the filling by draining the raisins and squeezing them to get out excess liquid. In a lg bowl, mix them with the cranberries, sugar, flour, orange liqueur & zest. 5. Remove dough from the refrigerator and let come to cool room temperature. Unwrap the smaller disk of dough, then roll it between 2 pieces of parchment til it's a 12" (30cm) round. Place it in a pie dish. 6. Transfer the cranberry filling into the bottom of the pie shell. 7. Roll the second disk of dough into a 14" (35cm) round between 2 sheets of parchment. Brush edges of the dough in the pie dish with water, then transfer the sheet of pie dough, to cover the fruit in the pie. Tuck the edges of the top piece of dough under the rim of the bottom round of dough in the pie dish. Crimp the edges. 8. Make the egg wash by mixing the egg yolk with the milk and brush it over the top of the pie. Cut 6 vent holes in the top, place the pie on a foil or parchment lined baking sheet (to catch any drips), and bake the pie in the oven until the top is browned and the juices from the filling are thick and bubbly, 1 hour. You can stick a knife in the center to check to make sure the cranberries are cooked, although you want to make sure the juices are thick. If the top of the pie browns too quickly, before the filling is cooked, drape a sheet of foil over the top to prevent it from getting too dark. Serve with ice cream.

FLAKEY CRANBERRY RAISIN PIE

Steps:

• 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.