Mock Cherry Pie Cranberry Raisin Recipes

Steps:

• 1. Cook over boiling water,stirring often, the cranberries will pop and the mixture will thicken. For some reason it takes longer sometimes, and today it did, so I added 1 Tbs. cornstarch in a little cold water, stirred it and added it to the cranberry mixture, and continued cooking it another ten minutes.
• 2. Some people like to add a little Vanilla extract to this. I don't always, but it does change it slightly, today I did add the vanilla.
• 3. Cool the filling, and prepare the pie crust, using a bottom crust, standard pie pan, and a top crust. *Note: Although this time I made one very large crust,bottom crust only and folded it inwards, giving it a "rustic look". I adjusted the time and baked it about 50 minutes.
• 4. For a two-crust pie I would Bake at 425 degrees for about 45 minutes.

Steps:

• Line a 9-in. pie plate with bottom pastry; trim even with the edge of plate. Set aside. In a large bowl, combine the cranberries, 3/4 cup sugar and cornstarch; stir in cherry pie filling. Spoon into crust., Roll out remaining pastry; make a lattice crust. Trim, seal and flute edges. Whisk together egg white and water; brush over crust. Sprinkle with the remaining sugar. , Cover the edges loosely with foil. Bake at 425° for 25 minutes. Remove foil; bake 15-20 minutes longer or until crust is golden brown and filling is bubbly. Cool on a wire rack.

Steps:

• In a large bowl, combine sugar and cornstarch. Stir in pie filling and cranberries. Line a 9-in. pie plate with bottom pastry; trim to 1 in. beyond edge of plate. Pour filling into crust. , Roll out remaining pastry to fit top of pie. Cut slits in pastry or cut out stars with a star-shaped cookie cutter. Place pastry over filling; trim, seal and flute edges. Arrange star cutouts on pastry. Brush with milk and sprinkle with sugar., Cover edges loosely with foil. Bake at 375°for 55-60 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack.

Steps:

• Put cranberries and raisins into a blender and chop up together.
• Sift flour and sugar together and add to fruit mixture.
• Add water and vanilla.
• Pour into an unbaked pie crust.
• Top with crust and cut slits for steam to escape.
• Bake at 425 degrees for 30 to 40 minutes.
• 5 minutes before it is done, brush with milk and sprinkle with sugar.
• Chill.
• (The taste is better when it is cold).

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.

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.

Steps:

• Line a 9-inch pie pan with half the pastry. Make a lattice crust with remaining dough.
• In a saucepan, combine cranberries, raisins, sugar, flour and water; bring to a boil, reduce heat and simmer 15 minutes, stirring occasionally. Remove from heat and let cool slightly . Stir in vanilla.
• Turn filling into pastry-lined pie plate. Moisten edge with water and top with lattice crust.
• Bake at 425F for 15 minutes. Reduce heat to 350F and bake another 20-30 minutes, or until crust is nicely browned and filling is bubbly.

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.