Orange Cranberry Raisin Pie Recipes

CITRUS CRANBERRY PIE

Steps:

• Preheat oven to 450°. Toss together first 8 ingredients., On a lightly floured surface, roll half of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust even with rim. Add filling., Roll remaining dough to a 1/8-in.-thick circle; cut into strips. Arrange over filling in a lattice pattern. Trim and seal strips to edge of bottom crust; flute edge. Brush lattice with egg; sprinkle with additional sugar. , Bake 10 minutes. Reduce oven setting to 350°; bake until golden brown, 40-45 minutes, covering edge with foil if crust is getting too dark. Cool completely on a wire rack; refrigerate until serving., Meanwhile, beat whipping cream until it begins to thicken. Add remaining ingredients; beat until soft peaks form. Refrigerate until serving. Serve with pie.

APPLE CRANBERRY RAISIN PIE

Steps:

• On a lightly-floured surface, roll out half of the pastry and line a 9" pie plate.
• In a saucepan, combine the cranberries, sugar, 2 tablespoons of the water, cinnamon and salt.
• Cook over medium heat for about 10 minutes or until the cranberries pop.
• Stir in the apple slices and raisins.
• Combine the corn starch and remaining water and blend into the cranberry mixture.
• Cook, stirring, for about 5 minutes or until thickened slightly.
• Spoon the filling into the pastry-lined pie plate.
• Roll out the remaining pastry and place on top of the pie, leaving a 1" overhang.
• Trim the edges.
• Tuck the overhang under the bottom crust and press together to form a rim.
• Flute the rim.
• Cut steam vents in the top of the pie and bake in a 400 degree F oven for about 35 minutes or until the crust is golden.

ORANGE-CRANBERRY-RAISIN PIE

Steps:

• 1. Roll out slightly more than half of pastry 1/8 inch thick. Line pie pan. Bring first 3 ingredients and 2 taplespooons water to boil in saucepan, stirring constantly until sugar is dissolved. Add cranberries and cook, stirring occasionally, until berries pop open. Add raisins. Blend cornstarch and 2 tablespoons water. Add to berry mixture and cook until thickened, stirring constantly. Remove from heat and stir in fruit rinds and butter. Pour into pastry-lined pie pan. Roll out remaining pastry. Moisten edges of filled pie with water and cover with top crust which has been slit to allow steam to escape. Press edges together with tines of fork. Bake in pre-heated hot oven (425DF) for about 25 minutes. Makes 6-8 servings.
• 2. Cranberry Pie ~ Follow recipe for Cranberry-Raisins Pie. Omit raisins and increase cranberries to 3 1/2 cups.

CRANBERRY-RAISIN PIE

Steps:

• 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.