Fall Fruit Pie

This pie features a traditional Thanksgiving favorite: cranberries. Be warned, it is a heavier pie. If you want room for several different desserts, this one might not be for you!
  • Dough for pie crust
  • 1 c. frozen cranberries
  • 1 c. raisins
  • 3/4 c. water
  • 1/3 c. orange juice
  • 2 tsp. grated orange peel
  • 1 c. sugar
  • 1 c. walnuts, chopped
  • 1 tsp. cinnamon
  • 1/8 tsp. allspice
  • 1 egg
  • 1/4 c. saltine crackers, finely crushed
  • 1 T. butter, melted

Preheat oven to 425 degrees. Coat a 9-inch pie pan with cooking spray. Roll out enough dough to cover the bottom and sides of the pan. Press into prepared pan.

Combine cranberries, raisins and water in a large saucepan and cook, stirring constantly, over medium heat until mixture boils. Reduce to medium-low heat and simmer until cranberries burst open. Add orange juice, orange peel, sugar, walnuts, cinnamon, nutmeg, allspice, egg and cracker crumbs; beat well. Pour into prepared pan.

Roll out enough dough to cover the top of the pie. Place over the cranberry mixture and seal the edges. Cut in the top of the crust to allow heat and moisture to escape during baking. Brush the crust with butter.

Bake at 425 degrees for 10 minutes; reduce oven temperature to 375 degrees and continue baking for 25 minutes or until golden brown.

  • Yields: 1 - 9" pie
  • Preparation Time: 1 hour, 30 minutes
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