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Apple Cranberry Raisin Pie



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.