MOCK CHERRY PIE (Cranberry & Raisin)

Beth M.

By
@BakinTime

I got this recipe from my mother-in-law (sometime after 1962) and it was usually served at Thanksgiving time or Christmas at our house. It's made the way I love it, a little tangy but sweet, and the color is gorgeous for the holidays, with a top and bottom crust, using my homemade pie crust recipe. I love rolling the dough, it's so rewarding. My mother-in-law was a busy third grade teacher for years,born on Nantucket, and this recipe is from an old cookbook she had called "From The Galleys Of Nantucket".

Rating:
★★★★★ 2 votes
Comments:
Serves:
6 or 8
Prep:
30 Min
Cook:
1 Hr
Method:
Bake

Ingredients

IN THE TOP OF A DOUBLE BOILER, STIR RAISINS AND WATER, SOAK 20 MINS.

3/4 c
water
1/2 c
raisins
2 c
fresh whole cranberries
3/4 c
sugar (use 1 cup for less tart filling)
1 tsp
pure vanilla extract (optional)

ADD THE CRANBERRIES AND SUGAR, COVER AND COOK OVER BOILING WATER

Step-By-Step

1Cook over boiling water,stirring often, the cranberries will pop and the mixture will thicken. For some reason it takes longer sometimes, and today it did, so I added 1 Tbs. cornstarch in a little cold water, stirred it and added it to the cranberry mixture, and continued cooking it another ten minutes.
2Some people like to add a little Vanilla extract to this. I don't always, but it does change it slightly, today I did add the vanilla.
3Cool the filling, and prepare the pie crust, using a bottom crust, standard pie pan, and a top crust. *Note: Although this time I made one very large crust,bottom crust only and folded it inwards, giving it a "rustic look". I adjusted the time and baked it about 50 minutes.
4For a two-crust pie I would Bake at 425 degrees for about 45 minutes.

About this Recipe

Course/Dish: Pies, Fruit Desserts
Main Ingredient: Fruit
Regional Style: American
Other Tag: Heirloom