Chopped cranberries, raisins, sugar, a bit of flour, water and vanilla are tossed together, spooned into a bottom crust, topped with a round of pastry, and baked. This classic pie is perfect with a scoop of rum raisin ice cream.
INGREDIENTS (for 8 servings):
- 1 recipe pastry for a 9 inch double crust pie
- 3 cups cranberries
- 1 cup raisins
- 2 tablespoons all-purpose flour
- 1 1/4 cups white sugar
- 1/2 cup water
- 1 teaspoon vanilla extract
Preheat oven to 450 degrees F (230 degrees C). Line a 9 inch pie pan with pastry, and save remaining pastry for the top. Refrigerate both while you make the filling.
Chop cranberries coarsely. Combine with raisins, flour, sugar, water, and vanilla. Place filling in chilled pie shell. Cover with top crust, slash top in several places, and crimp edges together securely.
Bake in preheated oven) for 10 minutes. Reduce oven temperature to 350 degrees F (175 degrees C), and continue baking for 30 minutes. Cool before serving.