Around this time of year Jim likes to reminisce and share that the first word he ever learned from his mother was P-I-E. If you knew his mother, this is not surprising. She was an excellent cook and she baked some wonderful pies.
The recipe I am sharing today is not one of hers, but I made it for her numerous times. This P-I-E recipe is Cranberry Raisin — one of our favorites. It is tart and sweet and full of fruit. If you like cherry pie, you will love this. Merry Christmas.
I learned how to make pie crust from Mrs. Johnson (that’s what I called her). The secret is to not work the dough too much. You need to keep pea-sized chunks of fat (I prefer lard and butter) visible. Here is the reason…
Pie crusts rise from the fat melting during the baking process and creating steam. The steam separates the layers to create the flaky crust. This is necessary since pie crusts do not call for baking powder or baking soda — traditional leavening agents.
Cranberry Raisin Pie
- 3 c. cranberries (ground coarsely)
- 1 c. raisins
- 3 T. flour
- 1 c. granulated sugar
- 1/3 t. salt
- 1 T. butter
Mix all ingredients. Put in unbaked pie shell (homemade of course). Cover with full or lattice crust (I prefer lattice). Sprinkle with sugar.
Bake 10 minutes at 425 degrees then 25 minutes at 375 degrees or until lightly browned and bubbly.