Cranberry Raisin Pie
Cranberry Raisin Pie recipe
Yield
6 servingsPrep
15 minCook
40 minReady
55 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
raisins, seedless
|
|
| 3 | cups |
cranberries
|
|
| 1 | cup |
sugar
|
|
| 2 | tablespoons |
cornstarch
|
|
| ¼ | teaspoon |
salt
|
|
| ¾ | cup |
water
|
|
| 1 ¼ | teaspoons |
vanilla extract
|
|
| 1 |
two crust pie pastry
uncooked |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
raisins, seedless
|
|
| 7.1E+2 | ml |
cranberries
|
|
| 237 | ml |
sugar
|
|
| 3E+1 | ml |
cornstarch
|
|
| 1.3 | ml |
salt
|
|
| 177 | ml |
water
|
|
| 6.3 | ml |
vanilla extract
|
|
| 9 | inch |
two crust pie pastry
uncooked |
* |
Directions
Grind or chop raisins and cranberries.
Put filling ingredients, except vanilla into saucepan. Cook over low heat about 8 to 10 minutes.
Add vanilla and let cool while making pastry.
Pour filling into pastry lined pie plate, cover with top crust or lattice crust.
Make slits or air vents in top crust.
Bake in 425F oven for 30 minutes or until browned.
