Ingredients for Aunt Betty's Mock Cherry Pie
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How to Make Aunt Betty's Mock Cherry Pie
- Combine 2 cups cranberries and 1 cup raisins in a blender or food processor and pulse until finely chopped.
- In a large bowl, whisk together 2 1/2 cups all-purpose flour and 1 1/2 cups granulated sugar.
- Add the chopped cranberry-raisin mixture to the dry ingredients. Stir in 1/2 cup water and 1 teaspoon vanilla extract until well combined.
- Pour the filling into a 9-inch unbaked pie crust.
- Top with the second pie crust, crimping the edges to seal. Cut several slits in the top crust to allow steam to escape.
- Bake at 425°F (220°C) for 30-40 minutes, or until the crust is golden brown and the filling is bubbly.
- During the last 5 minutes of baking, brush the top crust with 1 tablespoon of milk and sprinkle with 1 tablespoon of granulated sugar for extra shine and sweetness.
- Let the pie cool completely on a wire rack before chilling for at least 2 hours to allow the filling to set.
Nutrition Information (Approximate per serving)
Sodium
79 g
Sugar
1182g
Fat
149g
Carbs
171g
