Cranberry And Raisin Pie
A sweet and tart cranberry and raisin pie with a flaky crust, perfect for holiday gatherings or a comforting dessert with vibrant flavors.
Ingredients
Instructions
- Line a pie plate with one crust and set aside the remainder for the lattice top.
- Mix the canned cranberry sauce and raisins in a bowl.
- Add flour, sugar, salt, and lemon juice to the mixture and combine well.
- Pour the filling into the prepared pie crust.
- Create a lattice top with the remaining crust and place it over the filling.
- Bake at 425°F for 10 minutes, then reduce the temperature to 375°F and bake for an additional 25 minutes until golden brown.
Tips & Substitutions
For a thicker filling, you can substitute cornstarch for flour, which will give the pie a nice texture. If you prefer a less sweet pie, reduce the sugar to 3/4 cup. You may also use fresh or frozen cranberries instead of canned cranberry sauce for a fresher flavor. Consider adding a pinch of cinnamon or nutmeg for additional warmth, enhancing the pie's taste.
Serving Suggestions
Serve the cranberry and raisin pie warm with a scoop of vanilla ice cream or whipped cream on top for a delightful contrast. It pairs beautifully with a cup of spiced chai or coffee. For a festive touch, garnish with fresh cranberries or a sprinkle of powdered sugar.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place slices on a baking sheet and warm in a preheated oven at 350°F for about 10-15 minutes until heated through. This will help maintain the crust's crispness.
Nutrition & Diet Analysis (per serving)
Each serving of Cranberry And Raisin Pie contains roughly 176 calories, with 4g protein, 40g carbohydrates, and 0g fat. It is an excellent source of vitamin C (20% of the Daily Value), and a good source of dietary fiber and iron. It also contributes 3g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use dried cranberries instead of canned cranberry sauce?
Yes, you can use dried cranberries, but you'll need to rehydrate them first. Soak the dried cranberries in warm water for about 15-20 minutes before mixing them with the other ingredients. This will help achieve a similar texture and moisture level as the canned sauce.
Is it possible to make this pie vegan?
Absolutely! To make this pie vegan, simply use a plant-based pie crust instead of a traditional one. Additionally, ensure the canned cranberry sauce is free from animal products. The rest of the ingredients are naturally vegan-friendly, making it an easy adaptation.
How can I make the pie crust from scratch?
To make a homemade pie crust, combine 1 1/4 cups of all-purpose flour, 1/2 teaspoon of salt, and 1/2 cup of chilled butter or coconut oil. Mix until crumbly, then add ice water, one tablespoon at a time, until the dough holds together. Roll it out and use as directed in the recipe.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).