Flakey Cranberry Raisin Pie Recipes

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:

• 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:

• 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:

• 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:

• 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.