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Cranberry Raisin Pie is a delicious option for your holiday dessert table.Hi everyone – this is Jack. When I first set out to make this Cranberry Raisin Pie, I simply had two ideas in mind. First, I wanted to make a delicious dessert that would be perfect for serving after Thanksgiving or Christmas dinner. Second, I wanted to use up some of the frozen cranberries we had in our freezer. When fresh cranberries are in season, we stock up and fill our freezer – then we can enjoy fresh cranberries all year long. Demerara sugar or other coarse sparkling sugar adds a golden color and a crunchy topping to the crust as it bakes. Side note: We actually made and photographed this pie a couple of months ago before fresh cranberries were at the supermarket (such is the life of food bloggers – we work months in advance). You can buy fresh cranberries now, or buy frozen cranberries year-round to make this delicious Cranberry Raisin Pie anytime of the year. You may like these other pie recipes:
- Chocolate Bourbon Pecan Pie
- Mini Cherry Almond Galettes
- Walnut Crust Pumpkin Pie
- Shoo Fly Pie
- White Christmas Pie
1 cup granulated sugar
2 cups fresh or frozen cranberries
1 ½ cups raisins
1 cup water, divided
1 cup orange juice
1 teaspoon vanilla extract
¼ teaspoon salt
1 cinnamon stick
2 tablespoons corn starch
1 tablespoon butter
2 9” pie dough rounds, pre-made is fine (We used Pillsbury)
1 egg beaten
Demerara sugar, or other coarse, sparkling sugar
In a medium saucepan place sugar, cranberries, raisins, ¾ cup of water, orange juice, vanilla, salt and the cinnamon stick. Bring to a boil, lower to a simmer and cook five minutes.
Mix the remaining ¼ cup of water with the corn starch and add to the hot filling and cook one minute until thick. Remove from heat and stir in the butter.
Cool the filling to at least room temperature. Remove the cinnamon stick and discard.
Place one pie dough round in a 9” plate and press into bottom and sides being sure that there are no cracks. Let the dough overhang the sides.
Pour the cooled filling into the prepared pie plate.
Using a brush, brush water on the edge of the pie dough in the plate and on the edge of the pie dough on your counter. Pick up the pie dough on your counter and invert it so the wet edge faces down and place over pie.
Take that top pie dough and fold the edges under the first so that the wet edges adhere together and press all the way around.
Using your thumb and index finger on one hand and the knuckle of your index finger on the other, squeeze the edge together to make a decorative edge. Place the pie into the refrigerator for at least one hour to firm up the crust. (If you skip this step, the edges will flop down during baking)
After the pie has chilled, preheat oven to 425 degrees F.
Mix the egg with a teaspoon of water and brush on the top of the dough but not the edge.
Sprinkle the Demerara sugar over the top.
Use a paring knife and make eight slits around the top crust with a small hole in the center. Try to make the slits consistent for decorative purposes. The hole and slits help the steam escape during baking.
Bake for 25-30 minutes or until browned. If the top browns too soon, cover with foil and continue baking.
Cool to room temperature before cutting.
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