Robb’S Cranberry-Raisin Pie

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Servings: 6 Difficulty: Advanced
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A classic tart and sweet fruit filling encased in a buttery lattice crust
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This Robb’s Cranberry-Raisin Pie offers a delightful balance of tartness and sweetness, perfect for holiday gatherings or cozy weekend baking. The filling combines the bright acidity of chopped cranberries with the chewy sweetness of raisins, bound together by a warm butter and vanilla mixture. Encased in a flaky homemade pastry with an elegant lattice top, this dessert delivers a rustic yet refined presentation. The coarse sugar sprinkle adds a delightful crunch to the golden crust. It pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream, making it a standout treat for any dessert table.

Robb's Cranberry-Raisin Pie recipe image
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Robb’S Cranberry-Raisin Pie

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 6 Calories: 499.0

Description

This Robb's Cranberry-Raisin Pie offers a delightful balance of tartness and sweetness, perfect for holiday gatherings or cozy weekend baking. The filling combines the bright acidity of chopped cranberries with the chewy sweetness of raisins, bound together by a warm butter and vanilla mixture. Encased in a flaky homemade pastry with an elegant lattice top, this dessert delivers a rustic yet refined presentation. The coarse sugar sprinkle adds a delightful crunch to the golden crust. It pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream, making it a standout treat for any dessert table.

Ingredients

Directions

  1. Preheat oven to 375&# 194;°F (190ðC).
  2. In a small bowl, combine 1/2 cup boiling water and butter; stir until butter is completely melted.
  3. Stir in chopped cranberries, chopped raisins, sugar, flour, and vanilla until well combined.
  4. Set the filling aside to cool slightly.
  5. On a lightly floured surface, flatten one ball of pastry dough.
  6. Roll the dough from the center to the edges into a 12-inch circle.
  7. Carefully transfer the dough to a 9-inch pie plate.
  8. Ease the dough into the plate without stretching; trim edges to extend 1/2 inch beyond the rim.
  9. Roll the remaining dough into a 10-inch circle.
  10. Cut the rolled dough into 1/2-inch-wide strips for the lattice top.
  11. Spread the cranberry-raisin filling evenly into the pastry-lined pie plate.
  12. Weave the dough strips across the filling to create a lattice pattern.
  13. Press the ends of the strips into the rim of the crust.
  14. Fold the bottom pastry edge over the strips to seal and flute the edge.
  15. Sprinkle coarse sugar over the lattice crust.
  16. Cover the exposed crust edges with a strip of foil to prevent burning.
  17. Bake for 25 minutes.
  18. Remove the foil and bake for an additional 20 to 25 minutes, or until the crust is golden brown and filling is bubbly.
  19. Cool completely on a wire rack before slicing.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 499.0kcal
% Daily Value *
Total Fat 8.7g14%
Saturated Fat 5.2g26%
Cholesterol 21.5mg8%
Sodium 72.1mg4%
Total Carbohydrate 109.8g37%
Dietary Fiber 3.3g14%
Sugars 99.3g
Protein 2.5g5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Allow the pie to cool completely before serving to allow the filling to set properly.

If using frozen cranberries, thaw and drain them before chopping to prevent excess moisture in the filling.

Leftovers can be stored covered at room temperature for up to 2 days or refrigerated for up to 5 days. Reheat slices gently in the oven for best texture.

For a deeper flavor, add 1/2 teaspoon of orange zest or a splash of orange juice to the filling.

Keywords: cranberry, raisin, pie, lattice, pastry, dessert, fruit, baking, homemade, holiday, thanksgiving, christmas, tart, sweet, crust, vanilla, butter, classic, comfort food, fruit pie
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