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.



  • 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

Nutrition Facts Per Serving

Calories 400 (Calories from Fat 42%); Total Fat 19 ( Saturated Fat 5; Trans Fat 2; ); Cholesterol 5; Sodium 346; Potassium 196; Total Carbohydrate 54; Dietary Fiber 3; Sugars 26; Protein 4; Calcium 16; Iron 2;

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Did you know raisins are naturally low in sodium?