Prep 45 mins
Cook 40 mins
This is a classic Canadian pie filling. It used to be known as mock cherry, and there is a resemblance. But I would rather call it what it is, rather than what it isn't.
- 1 pastry for double-crust pie, for an upper and lower crust
- 2 cups fresh cranberries, chopped
- 1⁄2 cup water
- 1 cup raisins
- 1⁄2 cup sugar
- 2 tablespoons flour
- 1⁄2 teaspoon almond extract
- 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.
Really good pie. I love a tart pie and this one is just right. It is easy to make as well.
This is also known as Boston Cranberry pie, as published in the New England Chapter of the United States Regional Cookbook, Culinary Institute of Chicago, 1947.