Fresh Cranberry-Raisin Pie
A vibrant cranberry-raisin pie featuring tart cranberries and sweet raisins, wrapped in flaky pastry, perfect for festive gatherings or a delightful dessert experience.
Ingredients
Instructions
- Put the bottom crust in a 9-inch pie plate.
- Refrigerate the crust with the rest of the pastry until ready to fill.
- Combine all ingredients except butter and egg.
- Bring the mixture to a boil over medium heat until cranberries start to pop.
- Add butter and continue cooking until thickened.
- Pour filling into the prepared pie crust and top with the second crust.
- Seal and flute the edges, then cut slits in the top crust.
- Bake at 375°F (190°C) for 40-45 minutes or until golden brown.
- Cool before serving.
Tips & Substitutions
For a thicker filling, you can increase the flour to 3 tablespoons. If fresh cranberries are unavailable, frozen cranberries can be used without defrosting. To reduce sweetness, consider cutting the sugar by half a cup and adding a bit more lemon peel for flavor. This pie is a fantastic alternative to traditional desserts like Grandma'S Orange Cupcakes.
Serving Suggestions
Serve the pie warm or at room temperature with a dollop of whipped cream or a scoop of vanilla ice cream for an extra treat. It pairs beautifully with a cup of tea or coffee. This dessert is perfect for holiday gatherings and complements savory dishes from American recipes.
Storage & Reheating
Store any leftover pie in the refrigerator, covered with plastic wrap or in an airtight container, for up to 3 days. To reheat, place slices in a preheated oven at 350°F (175°C) for about 10 minutes or until warmed through. This will help maintain the flaky crust.
Nutrition & Diet Analysis (per serving)
Each serving of Fresh Cranberry-Raisin Pie contains roughly 387 calories, with 7g protein, 90g carbohydrates, and 3g fat. It is an excellent source of vitamin C (38% of the Daily Value) and dietary fiber (28% of the Daily Value), and a good source of iron and potassium. Note that it is relatively high in sodium, at 928mg per serving (40% of the Daily Value).
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 fresh?
Dried cranberries are sweeter and have a different texture than fresh. If you decide to use them, reduce the sugar in the recipe to balance the sweetness, and soak them in boiling water for 10 minutes to rehydrate before adding them to the filling.
How can I tell when the pie is done baking?
The pie is done when the crust is golden brown and the filling is bubbling through the slits in the top crust. If you're unsure, a knife inserted in the filling should come out clean, indicating that it has thickened properly.
Can I make this pie ahead of time?
Yes, you can prepare the pie ahead of time and refrigerate it before baking. Just cover it tightly with plastic wrap. When ready to bake, remove the wrap and bake directly from the fridge, adding a few extra minutes to the baking time.
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).