RAISIN CRANBERRY PIE
There are many cranberry bogs in our state, especially on Cape Cod. The delicious combination of cranberries and raisins make this pie memorable.
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 6-8 servings.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 407 calories, Fat 16g fat (7g saturated fat), Cholesterol 14mg cholesterol, Sodium 217mg sodium, Carbohydrate 66g carbohydrate (37g sugars, Fiber 1g fiber), Protein 3g protein.
CRANBERRY RAISIN PIE
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes one 9-inch double-crust pie
Number Of Ingredients 10
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.
CRANBERRY-APPLE LATTICE PIE
Two favorite fall fruits bring out the best in each other - and rum works its own mellow magic. Few people pass up a piece of this pie. - Adri Barr Crocetti, Sherman Oaks, California
Provided by Taste of Home
Categories Desserts
Time 1h45m
Yield 8 servings.
Number Of Ingredients 21
Steps:
- In a small bowl, mix the flour, sugar and salt; cut in butter and shortening until crumbly. Gradually add water, tossing with a fork until dough holds together when pressed. Divide dough in half. Shape each half into a disk; wrap. Refrigerate for 30 minutes or overnight., In a small bowl, combine currants and rum; let stand for 20 minutes., Place 3/4 cup cranberries and 1/4 cup sugar in a food processor; pulse until cranberries are coarsely chopped. Transfer to a large bowl. Add the apples, tapioca, lemon juice, lemon zest, cinnamon, remaining sugar and currant mixture; toss to combine. Let stand for 15 minutes., On a lightly floured surface, roll one half of dough to a 1/8-in.-thick circle; transfer to a 9-in. deep-dish pie plate. Trim pastry to 1/2 in. beyond rim of plate. Add filling., Roll remaining dough to a 1/8-in.-thick circle; cut into 1/2-in.-wide strips. Arrange over filling in a lattice pattern. Trim and seal strips to edge of bottom pastry; if desired flute edge. Place remaining cranberries in spaces between lattice strips., For egg wash, in a small bowl, mix sugar and cinnamon; set aside. In another bowl, whisk egg and milk; brush over lattice top. Sprinkle with sugar mixture., Bake on a lower oven rack at 400° for 25 minutes. Reduce oven temperature to 325°; bake 40-45 minutes longer or until crust is golden brown and filling is bubbly., Cool on a wire rack for 30 minutes; serve warm.
Nutrition Facts : Calories 508 calories, Fat 21g fat (9g saturated fat), Cholesterol 54mg cholesterol, Sodium 235mg sodium, Carbohydrate 75g carbohydrate (38g sugars, Fiber 4g fiber), Protein 6g protein.
CRANBERRY HERRINGBONE PIE
This pie is both sweet and slightly tart, with deep flavors of citrus and warm spices to complement the cranberries, and a showstopper of a lattice on top. The process for weaving the herringbone pattern looks quite long below, but if you follow the instructions and watch the video here (or check out this photo album), you'll get the hang of it quickly - and you'll have a seriously impressive end result. The filling, which comes together easily, can be made up to 2 days ahead, but the pie is best served the day it is baked.
Provided by Erin Jeanne McDowell
Categories pies and tarts, dessert
Time 2h
Yield 8 to 10 servings
Number Of Ingredients 12
Steps:
- In a medium pot over medium heat, combine the cranberries, orange zest, orange juice, sugar, ginger, cinnamon, cloves and salt. Cook, stirring occasionally, until the berries begin to soften and break down, 12 to 15 minutes.
- Blend the mixture with an immersion blender, or in a blender or food processor, just until it's a coarse purée. Return the mixture to the heat and continue to cook, stirring often to prevent scorching, until the mixture has reduced slightly and the juices have thickened, 8 to 10 minutes more. Stir in the vanilla and almond extracts and let cool completely.
- On a lightly floured surface and using a lightly floured rolling pin, roll out a disk of dough into a circle about ¼-inch thick. Starting at one end, gently roll up the dough onto the rolling pin. Unfurl the dough over a 9-inch pie plate, preferably ceramic, and press it in lightly, making sure it's lining the plate. Trim so that there's about ½ inch of excess dough hanging over the edge of the pie plate. Pour the cooled filling into the crust and smooth into an even layer. Refrigerate while you prepare the top crust.
- Roll out the remaining dough into a rectangle about 9 inches wide and ¼-inch thick. Roll up the dough onto the rolling pin and unfurl it onto a parchment-lined baking sheet. Using a ruler and a pastry wheel or paring knife, trim away the uneven edges. Cut the dough into strips ½-inch wide; you'll need 18 strips. If the dough becomes warm and difficult to handle, return the whole pie and sheet of strips to the refrigerator once or twice, or keep the strips in the refrigerator, retrieving them one at a time as you weave.
- To form the lattice, place 9 strips evenly spaced across the pie vertically. Next, place the first horizontal strip across the center of the pie: Start by folding up the first vertical strip of dough, then skip three strips (do not fold up), then fold up the following three pieces of dough, leaving the final strips untouched. Place the horizontal dough strip across the center. Return the folded back strips back down over the horizontal strip.
- Place the next horizontal strip below the first: Fold up the first two vertical strips of dough. Skip the next three strips (do not fold up), then fold up the following three pieces of dough, leaving the final strip untouched. Place the horizontal strip so it's spaced evenly from the first one you laid down (they should have the same space between them as the vertical strips have between each other). Return the folded strips back down over the horizontal strip.
- Place the next horizontal strip below the previous one: Fold up the first three vertical strips of dough. Skip the next three strips (do not fold up), then fold up the following three pieces of dough. Place the horizontal strip, and return the folded strips back down over it.
- Place the next horizontal strip below the previous one: Skipping the first vertical strip of dough, fold up the next three. Skip the following three strips (do not fold up), then fold up the remaining two strips. Place the horizontal strip, and return the folded strips back down over it.
- Place the next horizontal strip below the previous one: Skipping the first two vertical strips of dough, fold up the next three. Skip the following three strips (do not fold up), then fold up the remaining strip. Place the horizontal strip, and return the folded strips back down over it.
- Place the next horizontal strip above the first one you placed (in the center): Skip the first three vertical strips of dough (do not fold up), then fold up the next three strips, skipping the final three strips. Place the horizontal strip, and return the folded strips back down over it.
- Place the next horizontal strip above the previous one: Skip the first two vertical strips of dough (do not fold up), then fold up the following three pieces of dough. Skip the next three (do not fold up), then fold back the final strip. Place the horizontal strip, and return the folded strips back down over it.
- Place the next horizontal strip above the previous one: Fold up the first three vertical strips of dough. Skip the next three strips (do not fold up), then fold up the following three pieces of dough. Place the horizontal strip, and return the folded strips back down over it.
- Place the final horizontal strip above the previous one: Fold up the first two vertical strips of dough. Skip the next three strips (do not fold up), then fold up the following three pieces of dough, skipping the last strip. Place the horizontal strip, and return the folded strips back down over it.
- Pinch the edges of the lattice strips and bottom crust together to seal. Trim away any excess with scissors, leaving ½ inch around the outside rim of the plate. Tuck the excess crust up and over to encase the lattice; press firmly to seal them together and make a uniform edge. The pie can be left like this for a straight-edge finish, or crimped as desired. Refrigerate for 30 minutes.
- Place a rack on the bottom shelf of the oven, and place a baking stone, if you have one, on the rack. Heat the oven to 425 degrees. Line a baking sheet with parchment paper or foil. Transfer the pie to the baking sheet, and brush egg wash on the lattice strips. (Don't add egg wash to the crimped edges; they'll brown sufficiently on their own.)
- Sprinkle the pie with turbinado sugar and transfer the baking sheet to the oven, placing it directly on the baking stone if using. Bake until the top crust is evenly golden and the filling has puffed up slightly, 45 to 50 minutes. Tent with foil in the last 5 to 10 minutes of baking if the crust is becoming too dark.
- Cool on a rack for at least 40 minutes before slicing and serving. The pie is best the day it is baked. Store leftovers at room temperature, wrapped tightly in plastic.
CRANBERRY-RAISIN LATTICE-TOP PIE
Perfect for autumn holiday meals, this pie is best served warm with a scoop of vanilla ice cream.
Yield makes one 9-inch pie
Number Of Ingredients 11
Steps:
- On a lightly floured surface, roll out half the pastry to make an 11-inch circle. Transfer to a 9-inch pie pan; trim and refrigerate until ready to use along with the remaining pastry.
- Combine the cranberries, flour, 2 cups of the sugar, the salt, water, raisins, and lemon zest in a saucepan and heat to a boil. Simmer, covered, over medium heat for about 10 minutes, until the cranberries start to pop. Remove from the heat. Add butter. Cool completely.
- Position the oven racks so that one rack is in the center of the oven. Preheat the oven to convection bake at 375°F.
- Roll out the second half of the pastry to make an 11-inch circle. With a pastry wheel, cut into eight 1/2-inch strips.
- Put the fruit filling into the pie shell and sprinkle with the almonds. Moisten the edge of the shell slightly with cold water. Arrange 4 pastry strips 1 inch apart across the filling; press the ends into the rim of the pastry. Place 4 pastry strips across the first ones at right angles to make a lattice. Press the ends to the rim of the pie and crimp. Lightly brush the pastry with the beaten egg and sprinkle with the remaining 1 tablespoon sugar. Bake for 35 to 45 minutes or until the crust is nicely browned. Cool the pie on a wire rack.
CRANBERRY RAISIN PIE
Even though it was difficult, we saved room for dessert when my mom made this festive holiday pie. It pairs tart cranberries with sweet raisins inside a flaky golden crust. We loved it with big scoops of homemade vanilla ice cream.
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 6-8 servings.
Number Of Ingredients 14
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.
Nutrition Facts : Calories 478 calories, Fat 14g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 372mg sodium, Carbohydrate 86g carbohydrate (54g sugars, Fiber 3g fiber), Protein 4g protein.
CRANBERRY-RAISIN PIE
This is a classic Canadian pie filling. It used to be known as mock cherry, and there is a resemblance. But I would rather call it what it is, rather than what it isn't.
Provided by Jenny Sanders
Categories Pie
Time 1h25m
Yield 1 9inch pie, 6 serving(s)
Number Of Ingredients 7
Steps:
- Roll out about 60% of the pastry and line a 9" pie plate.
- Roll out the remaining pastry to cover.
- Preheat the oven to 350°F.
- Bring the cranberries and water to a boil in a large pot.
- Add the raisins, sugar and flour.
- Cook, stirring constantly, until thickened.
- Pour into the prepared bottom crust, top with rolled out upper crust, and seal the edges with a wet fork.
- Cut or poke steam holes in the top crust.
- Bake at 350°F for 40 minutes.
Nutrition Facts : Calories 478, Fat 20.9, SaturatedFat 5.2, Sodium 329, Carbohydrate 70.2, Fiber 3.4, Sugar 32.4, Protein 5
CRANBERRY-CHERRY LATTICE PIE
My mom used to make this pie for the holidays when I was a girl. Your family will ask for it all year long. -J. Tomasi, Toledo, Ohio
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 6-8 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, combine the pie filling, cranberry sauce, sugar, tapioca, lemon juice and cinnamon. Let stand for 15 minutes. , Line a 9-in. pie plate with bottom pastry; add filling. Dot with butter. Roll out remaining pastry; make a lattice crust. Trim, seal and flute edges., Bake at 400° for 35-40 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack.
Nutrition Facts : Calories 467 calories, Fat 17g fat (8g saturated fat), Cholesterol 17mg cholesterol, Sodium 243mg sodium, Carbohydrate 78g carbohydrate (40g sugars, Fiber 1g fiber), Protein 2g protein.
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CRANBERRY RAISIN PIE - BETTER HOMES & GARDENS
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Servings 8Calories 477 per servingTotal Time 25 mins
- For filling, in a medium mixing bowl combine boiling water and margarine; stir until melted. Stir in cranberries, raisins, sugar, flour, and vanilla. Set aside.
- On a floured surface, flatten one ball of pastry dough. Roll to a 12-inch circle. Transfer to a 9-inch pie plate. Trim to 1/2-inch beyond edge. Roll remaining dough into a 10-inch circle. Cut into 1/2-inch-wide strips.
- Spread filling in pastry. Weave strips atop to make a lattice top. Press ends of strips into rim of crust. Fold bottom pastry over strips; seal and flute edge. Sprinkle with coarse sugar. Cover the edge with foil. Bake in a 375 degree F oven for 25 minutes. Remove foil; bake for 20 to 25 minutes more or until crust is golden. Cool on a wire rack. Makes 8 servings.
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