Raisin and Dried Cranberry Pie

First Place Two-Crust Pie Baked with Raisins, 2010 Big Fresno Fair
Perfect blend of sweet and tart.


  • Serving Size: 1/8 of pie



    • 2 cups sifted all-purpose flour
    • 1 teaspoon salt
    • 2/3 cup shortening
    • 4 to 8 tbsp. cold water


    • 1/2 cup California natural raisins
    • 1/2 cup California golden raisins
    • 1/2 cup dried cranberries
    • 1/2 cup peeled and chopped tart apple
    • 2 cups boiling water
    • 1/4 cup sugar
    • 2 tablespoons cornstarch
    • 1/8 teaspoon salt
    • 1 tablespoon lemon juice
    • 1 tablespoon butter



    Combine flour, salt and shortening in large mixing bowl. Blend together with pastry blender or fork until mixture resembles coarse crumbs. Sprinkle with water, 1 tablespoon at a time, and toss with fork until dough comes together. Shape into 2 firm balls; cover and set aside.


    In small saucepan, cook raisins, dried cranberries and chopped apple in boiling water until plumped and tender. In small bowl, mix sugar, cornstarch and salt together; stir in small amount of liquid from raisins until smooth and syrupy. Then, stir all into hot raisin mixture; cook and stir until thick, about 3 minutes more. Remove from heat and stir in lemon juice, grated peel and butter. Set aside.

    Meanwhile, preheat oven to 425°F. On lightly flour board, roll out two separate crusts and line 9-inch pie pan with one. Spread filing evenly over bottom. Trim bottom pastry to edge of pie plate; cut slits in remaining pastry and arrange on top of filling. Seal and crimp edges as desired. Bake at 425°F for 25 to 30 minutes until lightly browned. Set aside to cool.

    Well chilled Crisco® shortening preferred.
    Ocean Spray® Craisins® brand or other.

    Nutrition Facts Per Serving

    Calories 400 (42% from fat); Total Fat 19g (sat 5g, mono 8g, poly 4.5g, trans 2g ); Cholesterol 5mg; Protein 4g; Carbohydrate 54g; (Dietary Fiber 3g; Sugars 26g; ); Iron 2mg; Sodium 346mg; Calcium 16mg; Potassium 196mg

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