Cranberry Pie I Recipe - Allrecipes.com
  • READY IN hrs

Cranberry Pie I

Recipe by  

"What would be Thanksgiving without cranberries? Here is a lovely pie to go with that celebration."

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Ingredients Edit and Save

Original recipe makes 1 - 9 inch pie Change Servings
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  • PREP

    30 mins
  • READY IN

    2 hrs 30 mins

Directions

  1. Preheat oven to 450 degrees F (230 degrees C). Line a 9 inch pie pan with pastry, and save remaining pastry for the top. Refrigerate both while you make the filling.
  2. Chop cranberries coarsely. Combine with raisins, flour, sugar, water, and vanilla. Place filling in chilled pie shell. Cover with top crust, slash top in several places, and crimp edges together securely.
  3. Bake in preheated oven) for 10 minutes. Reduce oven temperature to 350 degrees F (175 degrees C), and continue baking for 30 minutes. Cool before serving.
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Reviews More Reviews

Oct 21, 2005

This is wonderful!! The consistency of mincemeat pie -- the wonderful tang of cranberries.

 
May 13, 2008

I made this pie for Chistmas last year and again for Mother's Day and let me say, it is such a simple and tasty pie. I use a good sugar substitute made for baking as we have diabetics in the family and this pie still turned out perfect. I was afraid it would be too sour but it was just lovely! This will be featuring at our family table as a regular from now on!

 

5 Ratings

Dec 25, 2007

I am not a big raisin fan. So I added 2 granny smith apples to the mix instead of raisin. Pie turned out wonderful.

 
Nov 25, 2012

I made this for Thanksgiving this year and it was wonderful!!! I left out the rasins but didn't add any other fruit as a substitute. My family thought it was wonderful and the whole pie was eaten! Very easy to make as well, I'll make it again next year!

 

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Nutrition

  • Calories
  • 438 kcal
  • 22%
  • Carbohydrates
  • 74.7 g
  • 24%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 15.1 g
  • 23%
  • Fiber
  • 4.4 g
  • 17%
  • Protein
  • 3.8 g
  • 8%
  • Sodium
  • 237 mg
  • 9%

* Percent Daily Values are based on a 2,000 calorie diet.

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