MOCK CHERRY PIE (Cranberry & Raisin)

9
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

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  • 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

How to Make MOCK CHERRY PIE (Cranberry & Raisin)

Step-by-Step

  1. Cook 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.
  2. Some 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.
  3. Cool 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.
  4. For a two-crust pie I would Bake at 425 degrees for about 45 minutes.

Printable Recipe Card

About MOCK CHERRY PIE (Cranberry & Raisin)

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




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