It is not Thanksgiving without this pie. At least not if you're a member of my family.
Understand that we don't take our pies lightly. Thanksgiving is not a one-pie, or even a two-pie affair. It's a multi-pie festival of all things flaky, fruity, gooey and warm.
One especially big year, the full-sized pies at the table literally outnumbered the adult guests. I think we had nine.
And always, always, cranberry raisin is there. It's everything a fruit pie should be: intensely flavorful, beautiful to look at, and tart enough to demand plenty of whipped cream.
(Pro tip: You might not have any leftovers, but if you do, this pie is hands-down the finest day-after-Thanksgiving breakfast imaginable. You're gonna want some coffee with that.)
Cranberry raisin pie recipe
Yield: Makes one 9” pie
- Pastry for a standard 9” two-crust, lattice-top pie
- 2 cups sugar
- 2 tablespoons flour
- ¼ teaspoon salt
- ⅓ cup water
- 3 cups fresh cranberries
- 1 cup raisins
- 2 teaspoons lemon zest
- 2 tablespoons butter
1. Preheat oven to 425 F. Have ready a pastry-lined pie dish and pastry strips for creating a lattice top.
2. In a large saucepan over medium-high heat, combine sugar, flour, salt and water and bring to a boil, stirring often.
3. Reduce heat to medium. Stir in cranberries and raisins and allow to cook for about 10 minutes, stirring occasionally, until a few cranberries begin to pop.
4. Remove from heat, stir in butter, and cool for about 5 minutes.
5. Pour into pastry-lined dish; top with lattice crust.
6. Bake for 25-30 minutes, until crust is nicely browned and the filling bubbles slightly in the center. Serve slightly warm or room temperature, on its own or with a big blog of whipped cream.