Best 11 Apple Cranberry Raisin Pie Recipes

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Indulge in a symphony of flavors with the delectable Apple Cranberry Raisin Pie, a classic dessert that combines the tartness of cranberries, the sweetness of apples, and the plump juiciness of raisins. This pie is a perfect blend of textures, with a flaky, golden crust encasing a filling that bursts with flavor in every bite. Whether you're a seasoned baker or just starting out, this recipe will guide you through the process of creating this timeless treat. Additionally, discover variations like the Dutch Apple Pie, a comforting dish with a streusel topping, and the Lattice Apple Pie, a visual masterpiece with its intricate lattice crust.

Recipes Included:

1. Apple Cranberry Raisin Pie: The classic recipe that brings together the flavors of apples, cranberries, and raisins in a flaky crust.
2. Dutch Apple Pie: A comforting variation featuring a streusel topping that adds a delightful crunch to the pie.
3. Lattice Apple Pie: A visually stunning pie with a lattice crust that showcases the beautiful filling underneath.

Here are our top 11 tried and tested recipes!

DUTCH CRANBERRY-APPLE PIE



Dutch Cranberry-Apple Pie image

Fresh cranberries bring tongue-tingling tartness and festive Christmas color to classic apple pie. With orange peel, spices and a crumb topping, this is a warm and wintry favorite. -Jerri Gradert, Lincoln, Nebraska

Provided by Taste of Home

Categories     Desserts

Time 1h25m

Yield 8 servings.

Number Of Ingredients 16

3 large apples, peeled and thinly sliced
1 tablespoon lemon juice
2 cups fresh cranberries
1/2 cup raisins
1/4 cup chopped walnuts
3/4 cup packed brown sugar
1/4 cup cornstarch
1 tablespoon grated orange zest
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Pastry for single-crust pie
2 tablespoons butter
TOPPING:
1/2 cup all-purpose flour
1/4 cup packed brown sugar
3 tablespoons cold butter

Steps:

  • In a large bowl, toss apples with lemon juice; add the cranberries, raisins and walnuts. Combine the brown sugar, cornstarch, orange zest, cinnamon and nutmeg; add to apple mixture and toss gently to coat., On a floured surface, roll out dough to fit a 9-in. pie plate; transfer to plate. Trim crust to 1/2 in. beyond rim of plate; flute edges. Fill with apple mixture and dot with butter., For topping, combine flour and brown sugar; cut in butter until crumbly. Sprinkle over filling. Bake at 350° for 50-60 minutes or until topping is golden brown and filling is bubbly. If necessary, cover edges with foil during the last 15 minutes to prevent overbrowning.

Nutrition Facts : Calories 427 calories, Fat 17g fat (8g saturated fat), Cholesterol 24mg cholesterol, Sodium 163mg sodium, Carbohydrate 69g carbohydrate (41g sugars, Fiber 3g fiber), Protein 3g protein.

APPLE CRANBERRY PIE



Apple Cranberry Pie image

Cranberries, apples, cinnamon spice, and a buttery homemade pie crust makes this apple cranberry pie one of my favorite fall recipes.

Provided by Sally

Categories     Pie

Time 7h

Number Of Ingredients 11

homemade pie crust (my recipe makes 2 crusts; 1 for bottom 1 for top)*
3 large apples, cored, peeled, and sliced into 1/2-inch slices (about 6-7 cups)
1 and 1/2 cups (187g) fresh or frozen cranberries
3/4 cup (150g) granulated sugar
2 Tablespoons (14g) cornstarch
1 teaspoon orange zest
1 and 1/2 teaspoons ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
2 Tablespoons (30g) unsalted butter, cold and cubed
egg wash: 1 large egg beaten with 1 Tablespoon (15ml) milk

Steps:

  • Prepare my pie crust recipe through step 5.
  • Stir the apples, cranberries, granulated sugar, cornstarch, orange zest, cinnamon, cloves, and nutmeg together in a large bowl. Set filling aside as the oven preheats.
  • Preheat oven to 400°F (204°C).
  • On a floured work surface, roll out one of the discs of chilled dough (keep the other one in the refrigerator). Turn the dough about a quarter turn after every few rolls until you have a circle 12 inches in diameter. Carefully place the dough into a 9×2 inch pie dish. Tuck it in with your fingers, making sure it is smooth. Spoon the filling into the crust, leaving any excess liquid in the bowl (you don't want that in the filling- discard it). Dot the pieces of butter on top of the filling. Stick in the refrigerator until ready to cut the lattice.
  • Remove the other disc of chilled pie dough from the refrigerator. Roll the dough into a circle that is 12 inches diameter. Using a pastry wheel, sharp knife, pizza cutter, or this fun ribbon cutter, cut strips 1 or 2 inches wide. Remove the pie from the refrigerator and carefully thread the pie dough strips over and under one another, pulling back strips as necessary to weave. Press the edges of the strips into the bottom pie crust edges to seal. Use a small knife to trim off excess dough. Crimp the edges with a fork, if desired. See recipe notes for making the braid or apple shapes! (Alternatively, you can simply cover the filling with the 12-inch pie dough circle. Cut slits in the top to form steam vents. Trim and crimp the edges. Or crumble topping (from apple crumble pie) or streusel topping (from peach pecan crisp) would be great as well.)
  • Lightly brush the top of the pie crust with the egg wash mixture.
  • Place the pie onto a large baking sheet and bake for 20 minutes. Keeping the pie in the oven, turn the temperature down to 350°F (177°C) and bake for an additional 30-35 minutes. After the first 20 minutes of bake time, I place a pie crust shield on top of the pie to prevent the edges from browning too quickly.
  • Allow the pie to cool for 3 full hours at room temperature before serving. This time allows the filling to thicken up. Cover leftovers tightly and store in the refrigerator for up to 5 days.

MOM'S CRANBERRY APPLE PIE



Mom's Cranberry Apple Pie image

This is a modified apple pie recipe my mother has had for years. I prefer a combination of Braeburn, Fuji, and McIntosh apples.

Provided by SaraSunshine

Categories     Desserts     Pies     Vintage Pie Recipes

Time 1h5m

Yield 8

Number Of Ingredients 7

2 prepared pie crusts
4 cups peeled and sliced apples
2 cups cranberries
¾ cup white sugar
1 tablespoon cornstarch
1 teaspoon ground cinnamon
2 tablespoons butter, cut into small pieces

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Fit a pie crust into a 9-inch pie dish and arrange sliced apples into crust. Spread cranberries over apples. Whisk sugar, cornstarch, and cinnamon in a small bowl and sprinkle mixture over cranberries. Distribute butter pieces over pie filling. Place remaining crust over filling, crimp both crusts together, and cut several slits into top crust to vent steam.
  • Bake until pie is browned and fruit filling is bubbling, 45 minutes to 1 hour.

Nutrition Facts : Calories 373.4 calories, Carbohydrate 51.9 g, Cholesterol 7.6 mg, Fat 18 g, Fiber 4.4 g, Protein 3.1 g, SaturatedFat 5.6 g, Sodium 255.4 mg, Sugar 26.3 g

CRANBERRY RAISIN PIE



Cranberry Raisin Pie image

Even though it was difficult, we saved room for dessert when my mom made this festive holiday pie. It pairs tart cranberries with sweet raisins inside a flaky golden crust. We loved it with big scoops of homemade vanilla ice cream.

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 6-8 servings.

Number Of Ingredients 14

2 cups all-purpose flour
1 teaspoon salt
1/2 cup canola oil
5 tablespoons cold water
FILLING:
1-1/2 cups sugar
1/4 cup all-purpose flour
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1 cup orange juice
2-2/3 cups fresh or frozen cranberries
1 cup raisins
Milk, optional

Steps:

  • In a large bowl, combine flour and salt. In another bowl, combine oil and water. Gradually add to flour mixture, tossing with a fork until dough forms a ball. Shape into a ball; divide dough in half so one ball is slightly larger than the other. , Divide dough in half so that one ball is slightly larger than the other. Roll out larger ball on a lightly floured surface to fit a 9-in or 10-in. pie plate. Transfer pastry to pie plate. Trim pastry even with edge of plate; set aside. , For filling, in a large saucepan, combine the sugar, flour, cinnamon, salt and nutmeg; gradually stir in orange juice until smooth. Stir in cranberries and raisins; bring to a boil. Reduce heat; cook and stir over medium heat until thickened, about 5 minutes. Pour into crust. , Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in top or use a 1-1/2-in. holly leaf cutter to make a design. , Brush pastry with milk if desired. Bake at 400° for 35-40 minutes or until golden brown and filling is bubbly. Cool on a wire rack. Refrigerate leftovers.

Nutrition Facts : Calories 478 calories, Fat 14g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 372mg sodium, Carbohydrate 86g carbohydrate (54g sugars, Fiber 3g fiber), Protein 4g protein.

CRANBERRY-APPLE LATTICE PIE



Cranberry-Apple Lattice Pie image

Two favorite fall fruits bring out the best in each other - and rum works its own mellow magic. Few people pass up a piece of this pie. - Adri Barr Crocetti, Sherman Oaks, California

Provided by Taste of Home

Categories     Desserts

Time 1h45m

Yield 8 servings.

Number Of Ingredients 21

2-1/2 cups all-purpose flour
1 tablespoon sugar
3/4 teaspoon salt
1/2 cup cold unsalted butter, cubed
1/3 cup cold shortening
5 to 7 tablespoons ice water
FILLING:
1/2 cup dried currants or raisins
2 tablespoons dark rum or water
1 cup fresh or frozen cranberries, divided
3/4 cup sugar, divided
6 medium baking apples, such as Fuji or Braeburn (about 2 pounds), peeled and cut into 1/4-inch slices
2 tablespoons quick-cooking tapioca
1 tablespoon lemon juice
2 teaspoons grated lemon zest
1/2 teaspoon ground cinnamon
EGG WASH:
2 teaspoons sugar
Dash ground cinnamon
1 large egg
1 tablespoon 2% milk or heavy whipping cream

Steps:

  • In a small bowl, mix the flour, sugar and salt; cut in butter and shortening until crumbly. Gradually add water, tossing with a fork until dough holds together when pressed. Divide dough in half. Shape each half into a disk; wrap. Refrigerate for 30 minutes or overnight., In a small bowl, combine currants and rum; let stand for 20 minutes., Place 3/4 cup cranberries and 1/4 cup sugar in a food processor; pulse until cranberries are coarsely chopped. Transfer to a large bowl. Add the apples, tapioca, lemon juice, lemon zest, cinnamon, remaining sugar and currant mixture; toss to combine. Let stand for 15 minutes., On a lightly floured surface, roll one half of dough to a 1/8-in.-thick circle; transfer to a 9-in. deep-dish pie plate. Trim pastry to 1/2 in. beyond rim of plate. Add filling., Roll remaining dough to a 1/8-in.-thick circle; cut into 1/2-in.-wide strips. Arrange over filling in a lattice pattern. Trim and seal strips to edge of bottom pastry; if desired flute edge. Place remaining cranberries in spaces between lattice strips., For egg wash, in a small bowl, mix sugar and cinnamon; set aside. In another bowl, whisk egg and milk; brush over lattice top. Sprinkle with sugar mixture., Bake on a lower oven rack at 400° for 25 minutes. Reduce oven temperature to 325°; bake 40-45 minutes longer or until crust is golden brown and filling is bubbly., Cool on a wire rack for 30 minutes; serve warm.

Nutrition Facts : Calories 508 calories, Fat 21g fat (9g saturated fat), Cholesterol 54mg cholesterol, Sodium 235mg sodium, Carbohydrate 75g carbohydrate (38g sugars, Fiber 4g fiber), Protein 6g protein.

CRANBERRY RAISIN PIE



Cranberry Raisin Pie image

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Yield Makes one 9-inch double-crust pie

Number Of Ingredients 10

All-purpose flour, for dusting
Pate Brisee for Plum Crumb Pie
2 cups fresh cranberries
1 1/2 cups golden raisins
1/2 cup sugar, or to taste
1/4 cup pure maple syrup
1/2 teaspoon pure vanilla extract
Dash of brandy
Grated zest of 1 orange
2 tablespoons cold unsalted butter, cut into small pieces

Steps:

  • Line a baking sheet with parchment paper; set aside. Lightly dust a clean work surface with flour, and roll each disk of dough into an 11-inch circle. Press one circle into a 9-inch pie plate. From the remaining pastry, cut as many 1/2-inch lattice strips as possible. Transfer strips to prepared baking sheet. Transfer bottom crust and strips to refrigerator until chilled.
  • Preheat oven to 425 degrees. Line a second baking sheet with parchment paper; set aside. Place cranberries and raisins in a large mixing bowl. Add sugar, maple syrup, vanilla, brandy, and orange zest. Toss to combine. Pour into chilled bottom crust. Dot top with butter. Weave pastry strips over top to make lattice. Trim and crimp edges as desired.
  • Bake for 15 minutes. Reduce oven temperature to 350 degrees and continue to bake until crust is golden brown and juices in center of pie bubble, 35 to 40 minutes. Cool before serving.

RAISIN CRANBERRY PIE



Raisin Cranberry Pie image

There are many cranberry bogs in our state, especially on Cape Cod. The delicious combination of cranberries and raisins make this pie memorable.

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 6-8 servings.

Number Of Ingredients 9

1 cup sugar
4-1/2 teaspoons all-purpose flour
1/2 cup water
1-1/2 cups chopped fresh or frozen cranberries
3/4 cup raisins, finely chopped
1 tablespoon butter
1-1/2 teaspoons vanilla extract
Pastry for a double-crust pie (9 inches)
Half-and-half cream, optional

Steps:

  • In a large saucepan, combine sugar and flour. Stir in water until blended; bring to a boil. Add cranberries and raisins. Reduce heat; cover and simmer for 15 minute, stirring occasionally. Remove from the heat; stir in butter and vanilla until butter is melted. Cool slightly., Line a 9-in. pie plate with bottom pastry; trim to 1 in. beyond edge of pie plate. Pour filling into crust. Roll out remaining pastry; cut into lattice strips and place over filling. Seal and flute edges. Brush lattice crust with cream if desired. , Bake at 375° for 30 minutes or until crust is golden brown and filling is bubbly, covering edges with foil during the last 10 minutes. Cool on a wire rack. Refrigerate leftovers.

Nutrition Facts : Calories 407 calories, Fat 16g fat (7g saturated fat), Cholesterol 14mg cholesterol, Sodium 217mg sodium, Carbohydrate 66g carbohydrate (37g sugars, Fiber 1g fiber), Protein 3g protein.

APPLE CRANBERRY PIE



Apple Cranberry Pie image

Cranberries add a surprisingly delightful burst of tartness to this apple pie. A lattice crust shows off the gorgeous ruby color inside.

Provided by Food Network Kitchen

Categories     dessert

Time 5h

Yield 6 to 8 servings

Number Of Ingredients 14

2 1/2 cups all-purpose flour (see Cook's Note)
4 teaspoons sugar
1/4 teaspoon fine salt
14 tablespoons (1 3/4 sticks) cold unsalted butter, diced
1 large egg, lightly beaten with 2 tablespoons cold water
2 1/2 pounds baking apples like Golden Delicious, Cortland or Mutsu
2 tablespoons freshly squeezed lemon juice
2 cups (about 8 ounces) frozen cranberries, thawed and drained
3/4 cup sugar, plus more for sprinkling
4 tablespoons (1/2 stick) unsalted butter
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
2 tablespoons cornstarch
1 large egg, lightly beaten

Steps:

  • For the crust: Whisk the flour, sugar and salt together in a medium bowl. Using your fingers, work the butter into the dry ingredients until it resembles coarse cornmeal mixed with pea-sized bits of cold butter. (If the butter gets too soft, refrigerate the mixture for 10 minutes before proceeding.) Use a fork to stir in the egg and water mixture until the dough just comes together. (If the dough is dry, add up to 1 tablespoon more cold water.) Divide the dough into two equal-sized disks, wrap in plastic wrap and refrigerate until thoroughly chilled, at least 1 hour.
  • For the filling: Peel, halve and core the apples. Cut each half into 4 wedges and place in a bowl with the lemon juice and cranberries, tossing to combine. Add the sugar and toss again to combine evenly.
  • Melt the butter over medium-high heat in a large skillet. Add the apple mixture and cook, stirring occasionally, until the sugar dissolves and the mixture begins to simmer, about 2 minutes. Cover the pan and reduce the heat to medium-low, cooking until the apples soften and release most of their juices and the cranberries have burst, about 7 minutes.
  • Strain the apple mixture into a colander set over the bowl, shaking it to collect as much of the juice as possible. Pour the liquid back into the skillet, add the cinnamon and ginger, and simmer over medium heat until thickened and lightly caramelized, about 10 minutes. Return the reduced juice and the apple mixture to the bowl and toss to recombine. Chill the filling until it cools completely, at least an hour and up to 2 days.
  • To assemble the pie: On a lightly floured surface, roll each disk into an 11- to 12-inch circle. Lay each dough circle between two pieces of parchment or wax paper on a baking sheet and refrigerate for at least 10 minutes.
  • Place a baking sheet on a rack positioned in the lower third of the oven and preheat to 375 degrees F. Line the bottom of a 9-inch pie dish with one of the dough discs and trim it to leave a 1/2-inch overhang on all sides. Stir the cornstarch into the filling and add it to the pan.
  • Use a chef's knife, pizza cutter or fluted dough cutter to cut the second round into 1/2-inch thick strips. Lay strips of dough, evenly spaced, across the entire pie. Weave more strips of dough perpendicular through the previous strips to make a lattice or basket weave design across the entire pie. Trim the excess ends from the strips of dough. Pinch the bottom crust edge and lattice edge together, and flute the edge as desired. Brush the surface of the dough with egg and then sprinkle with sugar. Refrigerate for at least 30 minutes.
  • Bake the pie on the preheated baking sheet until the crust is golden, 50 to 60 minutes. If the edges begin to brown too fast, cover them with strips of aluminum foil. Let the pie cool 1 hour before serving. Once completely cooled, the pie keeps well at room temperature (covered) for 24 hours, or refrigerated for up to 4 days.

CRANBERRY APPLE PIE



Cranberry Apple Pie image

New England is one of the prime apple- and cranberry-growing regions of the country. This is my all-time favorite cranberry apple pie recipe.

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 8 servings.

Number Of Ingredients 11

Dough for double-crust pie (9 inches)
2 cups sugar
1/4 cup cornstarch
1/4 cup orange juice
1/2 teaspoon ground cinnamon
1/2 teaspoon apple pie spice
1/8 teaspoon ground nutmeg
1/4 teaspoon lemon juice
4 cups sliced peeled tart apples
2 cups fresh or frozen cranberries
2 tablespoons butter

Steps:

  • Preheat oven to 425°. On a lightly floured surface, roll one half of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim even with rim. Refrigerate while preparing filling., In a large bowl, combine the sugar and next 6 ingredients. Add apples and cranberries; toss gently. Spoon filling into prepared pie plate; dot with butter., Roll remaining dough to a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edge. Cut slits in top. , Bake for 10 minutes. Reduce heat to 350°; bake until crust is golden brown and filling is bubbly, 45-50 minutes longer.

Nutrition Facts : Calories 521 calories, Fat 17g fat (8g saturated fat), Cholesterol 18mg cholesterol, Sodium 230mg sodium, Carbohydrate 92g carbohydrate (60g sugars, Fiber 2g fiber), Protein 2g protein.

HONEY PIE



Honey Pie image

A hint of honey flavors this old-fashioned honey custard pie that comes together quickly with simple ingredients. Don't be afraid of blind-baking the crust, it's easy to do. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 8 servings.

Number Of Ingredients 10

Pastry for single-crust pie (9 inches)
4 large eggs
2-1/2 cups whole milk
1/2 cup packed brown sugar
1/2 cup honey
1 teaspoon ground nutmeg
1 teaspoon vanilla extract
1 teaspoon almond extract
1/2 teaspoon salt
Whipped cream and flakey sea salt, optional

Steps:

  • On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 400°., Line unpricked crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edges are golden brown, 15-20 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack., In a large bowl, whisk eggs. Whisk in remaining ingredients until blended. Pour into crust. Cover edge with foil. Bake at 400° until a knife inserted in the center comes out clean, 40-50 minutes. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving. Top each serving with optional toppings as desired. Refrigerate leftovers.

Nutrition Facts : Calories 374 calories, Fat 17g fat (10g saturated fat), Cholesterol 131mg cholesterol, Sodium 375mg sodium, Carbohydrate 50g carbohydrate (35g sugars, Fiber 1g fiber), Protein 8g protein.

APPLE RAISIN PIE



Apple Raisin Pie image

Whenever I serve this pie, someone at the table usually asks for a second piece. It has old-fashioned goodness and a delicious, crunchy topping. -Arnold Beatley, Portola, California

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 4 servings.

Number Of Ingredients 9

1 sheet refrigerated pie pastry
2 medium tart apples, peeled and thinly sliced
1 tablespoon plus 1/2 cup sugar, divided
1-1/2 teaspoons ground cinnamon
1/2 cup all-purpose flour
1/4 cup chopped walnuts
1/4 cup raisins
1/4 cup butter, melted
2 tablespoons beaten egg

Steps:

  • Cut pastry sheet in half. Repackage and refrigerate one half for another use. On a lightly floured surface, roll out remaining half into an 8-in. circle. Transfer to a 7-in. pie plate; flute edges., In a large bowl, combine the apples, 1 tablespoon sugar and cinnamon; place in crust. In a small bowl, combine the flour, walnuts, raisins, butter, egg and remaining sugar; spoon over top. Bake at 350° for 50-55 minutes or until topping is golden brown and fruit is tender, covering edges with foil to prevent overbrowning if necessary. Cool on a wire rack.

Nutrition Facts : Calories 625 calories, Fat 31g fat (14g saturated fat), Cholesterol 72mg cholesterol, Sodium 293mg sodium, Carbohydrate 83g carbohydrate (43g sugars, Fiber 3g fiber), Protein 6g protein.

Tips:

  • For the best flavor, use a variety of apples, such as Granny Smith, Honeycrisp, and Pink Lady.
  • If you don't have fresh cranberries, you can use frozen cranberries. Just thaw them before using.
  • If you don't have raisins, you can use dried cherries or currants.
  • To make a vegan version of this pie, use a vegan pie crust and omit the butter from the filling.
  • This pie can be made ahead of time. Just bake it according to the recipe and then let it cool completely. Wrap the pie tightly in plastic wrap and store it in the refrigerator for up to 3 days.

Conclusion:

This apple cranberry raisin pie is a delicious and easy-to-make dessert that is perfect for any occasion. The combination of apples, cranberries, and raisins is a classic flavor combination that is sure to please everyone. Whether you are serving it for a holiday gathering or a casual get-together, this pie is sure to be a hit.

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