Cherry Raisin Pie


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Cherry pie at a new level, with raisins and spice!

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  • Filling:
  • 2 1/2 C. sour cherries (fresh pitted, or frozen thawed)
  • 1 1/2 C. raisins
  • 1/4 C. orange juice
  • 1 C. sugar
  • 3 Tbs. cornstarch
  • 2 Tbs. minute tapioca
  • 1 1/2 tsp. cinnamon
  • 3/4 tsp. orange zest
  • 1 /2 C. chopped walnuts
  • Crust:
  • 2 1/4 C. flour
  • 1/2 tsp. salt
  • 2 Tbs. sugar
  • 1/2 C. cold shortening
  • 1/3 C. cold butter
  • 6 Tbs. orange juice
  • Topping:
  • 2 Tbs. cream or half-and-half
  • 2 Tbs. sugar

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Preheat oven to 375 degrees. Mix together the cherries, raisins, and orange juice, and let sit while making the crust so that flavors will blend.

Make Crust: In a medium-sized mixing bowl, combine flour, salt, and 2 tablespoons sugar. Cut in shortening. Sprinkle with cold water. Gather half of mixture into a ball, then roll out on a floured cloth into a 12-inch circle. Place circle of pastry into a 9-inch pie tin. Roll out remaining dough, and cut into strips.

Make Filling: Stir together 1 cup sugar, cornstarch, tapioca, 1 1/2 teaspoon cinnamon and lemon zest. Pour sugar mixture over fruit and stir gently with a rubber spatula until mixture is well distributed. Stir in walnuts. Transfer to prepared pie pan. Weave crust  strips into a lattice crust. Brush with cream, and sprinkle with remaining sugar. Place a crust guard or aluminum foil around crust edges to protest from over browning, if desired.

Bake for 45 minutes, or until crust is golden and juices are bubbling and clear. Cool before cutting serving.

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