Cranberry Raisin Pie
Indulge in the perfect balance of tart and sweet with this luscious Cranberry Raisin Pie, a festive delight that brings the holiday spirit to your table! Featuring the bold, tangy flavor of fresh cranberries paired with the natural sweetness of plump raisins, this pie is elevated with a hint of warm spices like cinnamon and nutmeg. A buttery, flaky double crust encases a vibrant, fruity filling thickened to perfection with a touch of cornstarch and brightened by zesty lemon juice. Easy to prepare in just over an hour, this show-stopping dessert is finished with a golden egg-wash shine and will delight a crowd of up to eight. Whether you’re hosting Thanksgiving or looking for a seasonal treat, this Cranberry Raisin Pie is guaranteed to wow your guests.
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Recipe Information
Ingredients
- 2 cups Fresh cranberries
- 1 cup Raisins
- 3 fourths cups Granulated sugar
- 2 tablespoons Cornstarch
- 0.5 teaspoons Ground cinnamon
- 0.25 teaspoons Ground nutmeg
- 0.25 teaspoons Salt
- 2 tablespoons Lemon juice
- 0.5 cup Water
- 2 tablespoons Unsalted butter
- 2 units Prepared pie crusts
- 1 unit Egg wash (1 egg beaten with 1 tablespoon water)
Instructions
Preheat the oven to 375°F (190°C).
In a medium saucepan over medium heat, combine the cranberries, raisins, granulated sugar, cornstarch, cinnamon, nutmeg, salt, lemon juice, and water.
Cook the mixture, stirring occasionally, until the cranberries begin to pop and the filling thickens, about 10 minutes. Remove the saucepan from heat and stir in the butter until melted and fully incorporated. Allow the filling to cool to room temperature.
Roll out one of the prepared pie crusts and fit it into a 9-inch pie pan, making sure to press it gently into the edges.
Pour the cooled cranberry raisin filling into the pie crust, spreading it evenly.
Roll out the second pie crust and place it over the filling. You can leave it whole and cut slits for ventilation or create a lattice pattern for a decorative finish.
Crimp the edges of the pie crusts together to seal, then trim any excess dough.
Brush the top crust with the egg wash to encourage browning.
Place the pie on a baking sheet to catch any potential drips, then transfer it to the oven.
Bake for 40–50 minutes, or until the crust is golden brown and the filling is bubbling.
Allow the pie to cool completely on a wire rack before slicing and serving.
Nutrition Facts
Calories |
3592 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 141.1 g | 181% | |
| Saturated Fat | 44.6 g | 223% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 248 mg | 83% | |
| Sodium | 2543 mg | 111% | |
| Total Carbohydrate | 576.9 g | 210% | |
| Dietary Fiber | 27.5 g | 98% | |
| Total Sugars | 285.3 g | ||
| Protein | 36.0 g | 72% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 229 mg | 18% | |
| Iron | 13.3 mg | 74% | |
| Potassium | 1824 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
