The Smithsonian Folklore Cookbook, published 30 years ago, has a recipe for Cranberry Raisin Pie. For traditionalists who want to celebrate Thanksgiving as the day was celebrated centuries ago, it’s easy to try.
1 cup raisins
3 cups cranberries
1 cup sugar
2 tbsp cornstarch
1/4 tsp salt
3/4 cup water
1 1/4 tsp vanilla extract
Double 9-inch pie crust
Preheat oven to 425° F.
Grind or chop raisins and cranberries. Note: cranberries that are left whole will puff up and burst, leaving a hallow that is also without sweetening.
Combine raisins and cranberries with sugar, cornstarch, salt, and water in a saucepan. Cook on low heat for 8 to 10 minutes. Add vanilla and cool.
Pour filling into pie crust and cover with top crust or lattice. Bake for 30 minutes until brown.
Other Recipes
