Cranberry Raisin Pie Recipes

Steps:

• In a large bowl, combine flour and salt. In another bowl, combine oil and water. Gradually add to flour mixture, tossing with a fork until dough forms a ball. Shape into a ball; divide dough in half so one ball is slightly larger than the other. , Divide dough in half so that one ball is slightly larger than the other. Roll out larger ball on a lightly floured surface to fit a 9-in or 10-in. pie plate. Transfer pastry to pie plate. Trim pastry even with edge of plate; set aside. , For filling, in a large saucepan, combine the sugar, flour, cinnamon, salt and nutmeg; 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 pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in top or use a 1-1/2-in. holly leaf cutter to make a design. , Brush pastry with milk if desired. Bake at 400° for 35-40 minutes or until golden brown and filling is bubbly. Cool on a wire rack. Refrigerate leftovers.

Steps:

• In a large saucepan, combine sugar and flour. Stir in water until blended; bring to a boil. Add cranberries and raisins. Reduce heat; cover and simmer for 15 minute, stirring occasionally. Remove from the heat; stir in butter and vanilla until butter is melted. Cool slightly., Line a 9-in. pie plate with bottom pastry; trim to 1 in. beyond edge of pie plate. Pour filling into crust. Roll out remaining pastry; cut into lattice strips and place over filling. Seal and flute edges. Brush lattice crust with cream if desired. , Bake at 375° for 30 minutes or until crust is golden brown and filling is bubbly, covering edges with foil during the last 10 minutes. Cool on a wire rack. Refrigerate leftovers.

Steps:

• Line a baking sheet with parchment paper; set aside. Lightly dust a clean work surface with flour, and roll each disk of dough into an 11-inch circle. Press one circle into a 9-inch pie plate. From the remaining pastry, cut as many 1/2-inch lattice strips as possible. Transfer strips to prepared baking sheet. Transfer bottom crust and strips to refrigerator until chilled.
• Preheat oven to 425 degrees. Line a second baking sheet with parchment paper; set aside. Place cranberries and raisins in a large mixing bowl. Add sugar, maple syrup, vanilla, brandy, and orange zest. Toss to combine. Pour into chilled bottom crust. Dot top with butter. Weave pastry strips over top to make lattice. Trim and crimp edges as desired.
• Bake for 15 minutes. Reduce oven temperature to 350 degrees and continue to bake until crust is golden brown and juices in center of pie bubble, 35 to 40 minutes. Cool before serving.

Steps:

• On a lightly-floured surface, roll out half of the pastry and line a 9" pie plate.
• In a saucepan, combine the cranberries, sugar, 2 tablespoons of the water, cinnamon and salt.
• Cook over medium heat for about 10 minutes or until the cranberries pop.
• Stir in the apple slices and raisins.
• Combine the corn starch and remaining water and blend into the cranberry mixture.
• Cook, stirring, for about 5 minutes or until thickened slightly.
• Spoon the filling into the pastry-lined pie plate.
• Roll out the remaining pastry and place on top of the pie, leaving a 1" overhang.
• Trim the edges.
• Tuck the overhang under the bottom crust and press together to form a rim.
• Flute the rim.
• Cut steam vents in the top of the pie and bake in a 400 degree F oven for about 35 minutes or until the crust is golden.

Steps:

• Roll out about 60% of the pastry and line a 9" pie plate.
• Roll out the remaining pastry to cover.
• Preheat the oven to 350°F.
• Bring the cranberries and water to a boil in a large pot.
• Add the raisins, sugar and flour.
• Cook, stirring constantly, until thickened.
• Pour into the prepared bottom crust, top with rolled out upper crust, and seal the edges with a wet fork.
• Cut or poke steam holes in the top crust.
• Bake at 350°F for 40 minutes.

Steps:

• For the Filling: Preheat the oven to 350 degrees F.
• Place the cranberries in a buttered, 10-inch pie plate. Toss the sugar and walnuts over the berries.
• For the Topping: Cream the eggs and the butter with the sugar. Add the flour and almond extract to the mixture, lightly tossing with a fork.
• Pour the topping over the cranberry mixture and bake for 35 to 40 minutes. Serve warm with whipped cream.

Steps:

• For the pie crust: Grease a pie tin with the butter. Clear and clean off a large, flat surface. Lightly flour the area.
• Combine the 5 cups flour, sugar, and salt in a metal bowl. Work the shortening in with your fingers until the mixture is almost smooth. Add the ice water and continue to mix with your fingers.
• Place the dough on the floured surface and cut in half. Reserve the second half. Using a rolling pin, roll out the first half so it is at least 4 to 5 inches wider than the pie tin. Gently place the dough into the pie tin and press it into the bottom and the sides of the tin. Pinch any excess at the top. Place the pan in the refrigerator to rest.
• Roll the second half of the dough for the top of the pie. Place on a baking sheet and refrigerate.
• For the filling: Heat the butter in medium saute pan. Add the pears and saute until tender, 2 to 3 minutes. Add 1/2 cup sugar and the cloves. Toss and remove from the heat to cool in a bowl.
• Combine the remaining 1 cup sugar, lemon juice, 1 corn syrup, cornstarch, and orange zest and mix. Add the cranberries and toss to coat the fruit.
• In the same saute pan and add the cranberry mixture. Saute quickly, 1 to 2 minutes, until the cranberries soften slightly and the ingredients meld together.
• Combine the pear mixture and cranberry mixture in a bowl and refrigerate, uncovered, so it cools.
• To assemble: Preheat the oven to 425 degrees F.
• Pour the filling onto the bottom pie crust. Remove the top crust from the refrigerator and fold it onto the rolling pin. Roll the dough over the top of the pie. Pinch the top to make the edges fluted and sealed all around the pie. Use a pastry cutter or small knife to cut an opening in the center of the top. Fold back the dough so it looks like open pages of a book.
• Place the pie in the center of the oven. Cook, undisturbed, for 10 minutes. Lower the heat to 375 degrees F. Cook for an additional 30 minutes. Lower the oven to 325 degrees F and cook for an additional 10 minutes. Remove the pie from the oven to cool.
• When cooled, sprinkle the granulated sugar over the top of the pie, cut into slices, and serve with ice cream, if desired.

Steps:

• On a lightly floured surface, roll out half the pastry to make an 11-inch circle. Transfer to a 9-inch pie pan; trim and refrigerate until ready to use along with the remaining pastry.
• Combine the cranberries, flour, 2 cups of the sugar, the salt, water, raisins, and lemon zest in a saucepan and heat to a boil. Simmer, covered, over medium heat for about 10 minutes, until the cranberries start to pop. Remove from the heat. Add butter. Cool completely.
• Position the oven racks so that one rack is in the center of the oven. Preheat the oven to convection bake at 375°F.
• Roll out the second half of the pastry to make an 11-inch circle. With a pastry wheel, cut into eight 1/2-inch strips.
• Put the fruit filling into the pie shell and sprinkle with the almonds. Moisten the edge of the shell slightly with cold water. Arrange 4 pastry strips 1 inch apart across the filling; press the ends into the rim of the pastry. Place 4 pastry strips across the first ones at right angles to make a lattice. Press the ends to the rim of the pie and crimp. Lightly brush the pastry with the beaten egg and sprinkle with the remaining 1 tablespoon sugar. Bake for 35 to 45 minutes or until the crust is nicely browned. Cool the pie on a wire rack.

Steps:

• Make the filling:
• In a saucepan stir together the brown sugar, the cornstarch, the zest, and the juice and add the cranberries, the raisins and the salt. Bring the mixture to a boil, and simmer it, stirring for 5 minutes, or until the berries have just burst. Transfer the filling to a bowl and chill it covered, for 2 hours, or until it is cold. The filling may be made 2 days in advance and kept covered and chilled.
• Make the dough:
• In a bowl stir together the flour, the sugar, the baking powder, and the salt, add the butter, and blend the mixture until it resembles meal. In a small bowl whisk together the egg and the water and add the mixture to the flour mixture, stirring with a fork until the mixture forms a dough. Dust the dough with flour and chill it, wrapped in wax paper , for 1 hour.
• Preheat the oven to 425°F. Roll out the dough into a 12-inch round on a lightly floured surface and transfer it to a baking sheet. Spoon the filling onto the center of the dough, spreading it into an 8-inch circle, and fold the edges of the dough over it, leaving the center of the filling uncovered. Brush the dough with the egg wash and bake the tart in the middle of the oven, covering the exposed filling loosely with foil after 10 minutes, for 15 to 20 minutes, or until the pastry is golden. Let the tart cool completely on the baking sheet on a rack.

Steps:

• Combine dark and golden raisins in a large bowl, cover with boiling water, and let soak for 15 minutes. Drain in a colander, discarding water, and return raisins to bowl. Add sugar, flour, lemon zest, and lemon juice to the raisins. Mix thoroughly, and set the pie aside to thicken for about 10 minutes.
• On a lightly floured work surface, roll out half of the pate brisee to a 1/8-inch thickness, and drape over a 9-inch pie pan. The dough should just fit to the lip of the pan, with no overhang. Roll out remaining half pate brisee to a 1/8-inch thickness. Using a ruler, measure a 9-inch circle in center, marking lightly without cutting through dough. With a round 1/4-inch pastry tip (number 4 tip) or a straw, punch holes in dough making 10 to 12 rows. Work quickly, so dough remains cold and holes punch through easily.
• Fill the prepared pie pan with the raisin mixture. With a pastry brush, gently brush the dough edges with cool water, and top with perforated dough, making sure it is centered. With scissors, trim excess dough so that it creates an overhang of 1/2 inch. Tuck the dough overhang under itself to sit just on top of rim. Refrigerate for 30 minutes.
• Heat the oven to 425 degrees. In a small bowl, combine egg yolk and cream to make a glaze. Brush pie sparingly with the glaze.
• Place pie on a baking sheet and transfer to oven. Bake for 20 minutes, reduce oven temperature to 375 degrees. and bake 35 to 40 minutes more. If pie starts to get too brown, drape a piece of aluminum foil over top. Remove from oven to wire rack, and let cool.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Smash berries. Stir in sugar and 1/4 cup flour. Pour filling into pie crust.
• Smash walnuts into small pieces. Stir in brown sugar, 1/4 cup flour, and shortening with a pastry blender. The mixture should be crumbly. Sprinkle streusel over pie.
• Place pie on a baking sheet and bake in preheated oven until crust is golden and filling is bubbly, about 45 minutes.

Steps:

• If you want to make your own stock: put the chicken and pork bones in a pan, add 600ml water (or enough to just cover) and bring to a gentle simmer. Cover with a lid and cook for 30 mins, then strain and continue cooking to reduce the liquid to about 300ml. The bones will add natural gelatine to the stock so it should set without additional gelatine. But if you want to make sure, add 1 leaf following the method in step 10.
• Mix together all the filling ingredients in a large bowl and season with 1½ tsp salt. Now make the pastry. Pour 150ml water into a saucepan, add the lard and ½ tsp salt, and bring to the boil. Once the lard has melted, remove from the heat.
• Meanwhile, sift the flour and 1 tsp salt together into a large bowl. Pour over the hot liquid and stir vigorously to form a dough.
• Tip onto your work surface and knead for a couple of mins to develop the gluten slightly and create an even-textured pastry. (Once made, keep covered with cling film.)
• Remove roughly one-third of the pastry and set aside to make the lid later. Roll the remaining pastry to the thickness of a £1 coin. You'll need a 20cm-deep springform cake tin to assemble the pie in.
• Line the cake tin with the pastry, pushing it well into the corners and up the sides of the tin (use a small ball of dough to do this). Leave any excess hanging over the top of the tin.
• Add the filling to the pie, packing it tightly - this will expel any air pockets and create a nice flat top for the cranberries to sit on later.
• Roll out the reserved pastry to the same thickness and lift it onto the pie to create a lid. Press into the pastry around the edges and trim off any excess. Crimp with 2 fingers if you like. Brush the top of the pie with beaten egg. Cut a hole in the centre to let the steam out as it cooks. You can now chill it for up to 24 hrs or cook straight away. Heat oven to 180C/160C fan/gas 4.
• Bake for 30 mins, then reduce heat to 150C/130C fan/gas 2 and bake for another 1 hr 45 mins. If you have a meat thermometer, the internal temperature of the pie should be 75C. If not, insert the end of a spoon into the centre of the pie and hold it there for 10 secs - it should be hot to the touch.
• Place the tin on a wire rack to cool, then remove the pie. If you have a blowtorch, blast it around the outside of the tin before removing the pie - this melts the fat sticking the pastry to the tin, making it release more easily. Alternatively, leave the pie at room temperature for 20 mins before removing the tin. Warm the stock and put the gelatine in a bowl of cold water to soften for 5 mins. Squeeze out any drops of water, then add the gelatine to the stock, stir in until dissolved, and season well. Transfer to a jug.
• If there is no gap between the pastry and meat, you'll need to poke a skewer into the hole and wiggle it around to create space for the stock. Pour two-thirds of the stock into the central hole (use a piping nozzle as a funnel, if you have one), or as much as you can, but reserve about 4 tbsp for the topping. Chill for at least 2 hrs.
• Dissolve the sugar with the sherry over a low heat. Once dissolved, bring to the boil and add the cranberries. Cook for 1-2 mins, but remove from the heat before the cranberries burst. Leave to cool. Once the stock in the pie has set to a jelly, top with the cranberries. Melt your remaining jellied stock in a saucepan over a low heat, then use it to brush the cranberries generously. Return to the fridge for 1 hr to set the topping. Enjoy within 3 days.

Steps:

• Combine raisins and water in a small saucepan. Boil 5 minutes. Blend brown sugar, cornstarch, cinnamon, and salt together; add to hot raisins. Cook and stir until syrup is clear. Remove from heat, and stir in vinegar and butter or margarine. Cool slightly.
• Turn filling into a pastry lined pan. Cover with top crust. Seal edges, and cut slits in the top crust.
• Bake at 425 degrees F (220 degrees C) for 30 to 35 minutes.

Steps:

• Preheat oven to 350°F. Get pie shell to room temperature. Put in 1st 1/2 of pie shell in pie pan.
• Mix raisins and whole berry in pan stove top to light boil. Add flour slowly mixing till thick. Put over or on pie shell in pie pan. Top off with other part of premade pie shell. Pinch the shell together. Cut off leftover around pie. Put slits on top shell.
• Put in preheated oven for 45 to 60 minutes.