Thursday, 21 October 2010

Cranberry - Raisin Pie

Here's a traditional Ontario pie. It used to be known as "Mock Cherry Pie" in some old cook books, and there is a resemblance. However, there's absolutely nothing wrong with bright, tangy cranberries and rich, juicy raisins so let's give credit where credit is due.

As a kid I really didn't like raisin pie - it was far too rich - and I still wouldn't pick it as my first choice. However, they are a great balance for those zingy, zingy, okay sour, cranberries. The overall effect is still pretty rich, and I generally serve this in a bit smaller pieces than I would with most pies because of that.

I used the spelt flour pastry recipe (first link) but whatever pastry you like will be fine.

Cranberries are in season right now, but they freeze so beautifully - just toss them into the freezer, bag and all, to have them all winter.

8 - 12 servings
1 hour 45 minutes - 45 minutes prep time

Cranberry Raisin Pie
double crust pastry

4 cups cranberries, fresh or frozen
1 cup water
2 cups raisins
1 cup sugar
4 tablespoons flour
1 teaspoon pure almond extract

Preheat the oven to 350°F.

Divide the pastry into two parts; one about 2/3 of the pastry or a little less, and one about 1/3 of the pastry or a little more. Roll out the larger piece pastry on a sheet of parchment paper, dusting with more flour if necessary to prevent it from sticking, and line a 10" pie plate with it.

Bring the cranberries and water to a boil in a large pot. As soon as they begin to pop, add the raisins. Let cook for a minute or two, stirring frequently. Meanwhile, mix the sugar and flour thoroughly in a small bowl.

When the cranberries and raisins have amalgamated and slightly thickened, turn off the heat. Mix in the sugar and flour, then the almond extract.

Roll out the remaining pastry to cover the pie on the piece of parchment, again dusting with flour if necessary, and let's be serious, it will be. Pour the warm filling into the crust. Centre the top piece over the pie, and peel off the parchment. Pinch the edges sealed all the way around the pie, trimming off any excess crust. Cut steam holes, or poke the pie all over with a fork to create them.

Bake the pie at 350°F for 50 to 55 minutes, until lightly browned.

If you want to make a 9" pie, you will only need half the filling, and the pie will likely be baked in 40 minutes. In that case you will likely have a little excess pastry. In that case the proper and traditional solution is to roll it out, cut it in pieces, sprinkle it with cinnamon sugar and bake until lightly browned and bubbly once the pie comes out. That'll be pretty quick, probably not more than 10 or 15 minutes.

Last year at this time it was green tomato season - I made Green Tomato Mincemeat and Green Tomato Chow Chow.


Little Black Car said...

I can imagine how that might taste a little like cherry, but it sounds awesome. Will definitely have to try this one.

Ferdzy said...

Hope you enjoy it, Little Black.

Um, did you used to be someone else? I'm pretty sure of it, I just can't quite put my finger on the name...

Joanne said...

I actually still have cranberries sitting in my freezer from last year. I need to make this!

Sophie said...

What a divine looking pie!! I so much love fresh cranberries!