Raisin and Dried Cranberry Pie

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

Details

  • Serving Size: 1/8 of pie

INGREDIENTS

    Pastry

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

    Filling

    • 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

    PROCEDURE

    Posted August 11, 2011 by Melinda
    First Place Two-Crust Pie Baked with Raisins, 2010 Big Fresno Fair Perfect blend of sweet and tart.

    • Ready Time :
      0 min

    Servings

    8

    Ingredients

      Pastry

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

      Filling

      • 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

      Directions

      Pastry

      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.

      Filling

      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.

      Notes:
      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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