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    You are in: Home / Recipes / Cranberry-Raisin Pie Recipe
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    Cranberry-Raisin Pie

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 25 mins

    45 mins

    40 mins

    Jenny Sanders's Note:

    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.

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    Ingredients:

    Serves: 6

    Yield:

    9inch pie

    Units: US | Metric

    Directions:

    1. 1
      Roll out about 60% of the pastry and line a 9" pie plate.
    2. 2
      Roll out the remaining pastry to cover.
    3. 3
      Preheat the oven to 350°F.
    4. 4
      Bring the cranberries and water to a boil in a large pot.
    5. 5
      Add the raisins, sugar and flour.
    6. 6
      Cook, stirring constantly, until thickened.
    7. 7
      Pour into the prepared bottom crust, top with rolled out upper crust, and seal the edges with a wet fork.
    8. 8
      Cut or poke steam holes in the top crust.
    9. 9
      Bake at 350°F for 40 minutes.

    Ratings & Reviews:

    • on December 23, 2008

      55

      Really good pie. I love a tart pie and this one is just right. It is easy to make as well.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on September 23, 2006

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Cranberry-Raisin Pie

    Serving Size: 1 (156 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 478.0
     
    Calories from Fat 188
    39%
    Total Fat 20.9 g
    32%
    Saturated Fat 5.1 g
    25%
    Cholesterol 0.0 mg
    0%
    Sodium 328.9 mg
    13%
    Total Carbohydrate 70.1 g
    23%
    Dietary Fiber 3.4 g
    13%
    Sugars 32.3 g
    129%
    Protein 4.9 g
    9%

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