Cranberry Raisin Pie

Roger Cosgrove

1 cup sugar

2 cups fresh or frozen cranberries

1½ cups raisins

1 cup water, divided

1 cup orange juice

¼ tsp salt

1 tsp cinnamon

2 Tbs corn starch

1 Tbs butter

1 tsp vanilla extract

2 9” pie pastry shells

1 egg beaten

Demerara sugar, or other coarse, sparkling sugar

In a medium saucepan place sugar, cranberries, raisins, ¾ cup of water, orange juice, vanilla, and salt. Bring to a boil, lower to a simmer and cook five minutes.

Mix the remaining ¼ cup of water with the corn starch and add to the hot filling and cook one minute until thick. Remove from heat and stir in the butter and vanilla. Cool the filling to room temperature.

Place one pie dough round in a 9” plate and press into bottom and sides. Let the dough overhang the sides. Pour the cooled filling into the prepared pie plate.

Using a brush, brush water on the edge of the pie dough in the plate. Put on the top crust and pinch and seal the edges to the bottom crust.

Place the pie into the refrigerator for at least one hour to firm up the crust. After the pie has chilled, preheat oven to 425 degrees F.

Mix the egg with a teaspoon of water and brush on the top of the dough but not the edge. Sprinkle the Demerara sugar over the top. Make slits around the top crust with a small hole in the center.

Bake for 25 to 30 minutes or until browned. If the top browns too soon, cover with foil and continue baking.

Cool to room temperature before cutting.

Page footer