Cranberry Raisin Pie

SUBMITTED BY: Sandy Jenkins

"Even though it was difficult, we saved room for dessert when my mom made this festive holiday pie. It pairs tart cranberries with sweet raisins inside a flaky golden crust. We loved it with big scoops of homemade vanilla ice cream."

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PREP TIME	25 Min
COOK TIME	35 Min
READY IN	1 Hr

SERVINGS

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Servings
USMETRIC

INGREDIENTS

2 cups all-purpose flour
1 teaspoon salt
1/2 cup vegetable oil
5 tablespoons cold water
FILLING:
1 1/2 cups sugar
1/4 cup all-purpose flour
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1 cup orange juice
2 2/3 cups fresh or frozen cranberries
1 cup raisins
Milk

DIRECTIONS

In a bowl, combine flour and salt. In another bowl, combine oil and water. Gradually add to flour mixture, stirring with a fork until blended. Shape into a ball; divide dough in half so one ball is slightly larger than the other. Roll out larger ball between two sheets of waxed paper to fit a 9-in. pie plate. Transfer pastry to pie plate; trim pastry even with edge. Set aside. For filling, combine sugar, flour, cinnamon, salt and nutmeg in a saucepan; 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 dough between two sheets of waxed paper. cut slits in pastry or use a 1-1/2-in. holly leaf cutter to make a design. Place over filling. Trim, seal and flute edges. Brush pastry with milk if desired. Bake at 400 degrees F for 35-40 minutes or until golden brown and filling is bubbly. Cool on a wire rack. Refrigerate leftovers.

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Cranberry Raisin Pie

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INGREDIENTS

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