Holiday Cranberry Pie

This never-fail pie is perfect for the holidays.

  • 3 cups cranberries, washed and sorted
  • 1 cup raisins (golden raisins make a prettier filling)
  • 1 cup light brown sugar
  • 1/2 cup water
  • 2 tablespoons all-purpose flour
  • 1/4 cup orange juice
  • 1 teaspoon grated orange peel
  • 1 teaspoon vanilla extract
  • 2 tablespoons butter
  • Pastry for double-crust 9-inch pie
  1. Preheat oven to 450°F.
  2. In a large, heavy saucepan, combine all ingredients except vanilla and butter, and bring to a boil. Lower heat to medium-low and, stirring frequently, gently boil the mixture for 10 to 15 minutes, until it thickens. Remove from heat and stir in the vanilla.
  3. Pour filling into an unbaked, pastry-lined 9-inch pie shell, and dot with butter.
  4. Make a lattice top with the remaining pastry dough, and crimp edges.
  5. Bake at 450°F for 10 minutes. Reduce heat to 350°F and bake 35 minutes more or until golden brown.

Note: A lattice top is highly recommended for this pie. It needs a lot of venting during the baking process so it won't be too juicy.

Prep time: 30 minutes; Cooking time: 1 hour; Ready in: 1 hour 30 minutes

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