Prepare to tantalize your taste buds with a dessert that will transport you straight to grandma's kitchen! This extraordinary Cranberry Raisin Pie is not just a recipe; it's a culinary journey that combines tart cranberries, sweet raisins, and a perfectly flaky crust that will make your mouth water. Whether you're looking to impress your family or create a show-stopping holiday dessert, this pie promises to be the star of any table. Get ready to unlock a recipe that turns simple ingredients into a magical, mouthwatering masterpiece!
Prep Time: 20 mins
Cook Time: 45 mins
Total Time: 1 hrs 5 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 pie crust
- 2 cups fresh cranberries
- 1 cup raisins
- 1 cup sugar
- 1/4 cup flour
- 1/2 tsp cinnamon
- 1 tbsp lemon juice
Instructions
- Preheat the oven to 375°F (190°C), ensuring the rack is positioned in the center of the oven.
- In a large mixing bowl, combine fresh cranberries and raisins, gently mixing them together.
- In a separate bowl, whisk together sugar, flour, and ground cinnamon until well blended.
- Sprinkle the dry ingredient mixture over the cranberries and raisins, then add lemon juice, carefully stirring to coat all fruits evenly.
- Roll out the pie crust and place it into a 9-inch pie dish, ensuring it covers the bottom and sides completely.
- Pour the cranberry-raisin mixture into the prepared pie crust, spreading it evenly across the surface.
- If desired, create a lattice top or cover with a second pie crust, cutting slits for steam to escape.
- Crimp the edges of the pie crust to seal and create a decorative border.
- Place the pie on a baking sheet to catch any potential overflow and bake for 45 minutes, or until the crust is golden brown and the filling is bubbling.
- Remove from oven and let cool on a wire rack for at least 30 minutes before serving to allow the filling to set.
- Serve warm or at room temperature, optionally with a scoop of vanilla ice cream.
Tips
- Use fresh, plump cranberries for the best flavor and texture. Frozen cranberries can work too, but thaw and drain them first.
- For an extra golden and flaky crust, brush the top with an egg wash before baking.
- If the pie edges start browning too quickly, cover them with aluminum foil to prevent burning.
- Let the pie cool completely to allow the filling to set, which helps create cleaner slices.
- For added depth, consider toasting the raisins lightly before mixing them into the filling.
- A sprinkle of turbinado sugar on the crust before baking can add a delightful crunch and sparkle.
- This pie is best served the same day but can be stored in the refrigerator for up to 3 days.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 55g
Protein: 2g
Fat: 7g
Saturated Fat: 2g
Cholesterol: 0mg
