Raisin Cranberry Pie
A sweet and tangy raisin cranberry pie with a hint of vanilla, perfect for festive gatherings or casual dessert cravings. Its vibrant flavors appeal to fruit lovers.
Ingredients
Instructions
- Bring cranberries, raisins, and water to a boil and cook until cranberries pop.
- Remove from heat and add flour, sugar, and vanilla, stirring well.
- Pour the filling into a prepared pie crust and cover with the second crust.
- Bake at 425°F for 30 minutes or until the crust is golden brown.
Tips & Substitutions
To enhance the flavor, consider adding a pinch of cinnamon or nutmeg to the filling. If you want a thicker filling, increase the flour to 2 tablespoons. For a healthier twist, use honey or maple syrup instead of sugar. You can substitute fresh cranberries with frozen, but be sure to thaw and drain them first. This pie pairs beautifully with Colorful Cookie Pops for dessert.
Serving Suggestions
Serve the pie warm with a scoop of vanilla ice cream or whipped cream on top for added indulgence. It also pairs nicely with a cup of hot tea or coffee. For a festive touch, consider serving it alongside your favorite punch during gatherings. This dessert is a delightful conclusion to any fall or holiday meal.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the pie in a preheated oven at 350°F for about 15-20 minutes, or until warmed through. Cover the edges with foil if they start to brown too quickly. Enjoy the pie warm or at room temperature.
Nutrition & Diet Analysis (per serving)
Each serving of Raisin Cranberry Pie contains roughly 331 calories, with 3g protein, 66g carbohydrates, and 1g fat. It is an excellent source of dietary fiber (24% of the Daily Value) and vitamin C (24% of the Daily Value). It also contributes 7g 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 whole cranberries?
While dried cranberries can be used, they will alter the texture and moisture of the pie. If you choose to use them, consider soaking them in warm water for about 15 minutes to rehydrate before adding them to the filling. This will help achieve a more similar consistency to fresh cranberries.
What type of pie crust should I use?
You can use a store-bought pie crust for convenience or make your own from scratch for a more homemade touch. A flaky, buttery crust complements the tartness of the cranberries beautifully. If you're looking for a healthier option, consider a whole wheat or gluten-free crust.
Can I make this pie ahead of time?
Yes, you can prepare the filling a day in advance and store it in the refrigerator until you’re ready to assemble the pie. However, it's best to bake the pie on the day you plan to serve it for optimal freshness. If you have leftover pie, it keeps well for up to three days in the fridge.
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).