Apple Cranberry Raisin Pie

Notes: Original from Southern Living magazine, adapted by Barbara Steppel and then Debra Steppel, who won 3rd place for this pie at the Loudoun County Pie Baking Contest, Oct. 2025.

Ingredients

• Dough for 2-crust 8" or 9" pie (double the filling for a 9.5" or 10" Deep Dish)

• 2 cups (2 large or 3 medium) cooking apples (Rome, Pink Lady, or Macintosh)

• 1 cup fresh cranberries

• 1/4 cup raisins

• 1 cup sugar

• 1/4 cup all-purpose flour

• 1 heaping tsp. cornstarch

• 1 tsp butter or margarine at room temperature

• 1 Tbsp milk or melted margarine or butter

• Sugar for sprinkling

Mise en Place

1. Wash, peel, core, and slice apples thinly.

2. Wash cranberries and remove any damaged ones.

3. Remove any stems from raisins.

Directions

1. Preheat the oven to 400 degrees.

2. Grease the bottom and sides of the pie plate with butter, margarine, or shortening.

3. Line the pie plate with the dough for one piecrust.

4. (Nana Rose Jacobson's secret pie tip): Use softened butter, margarine, or shortening (any fat) to carefully coat the inside of the piecrust dough (bottom and sides) with a sheen of fat. This prevents the wet filling from making the bottom crust mushy.

5. In a large mixing bowl, combine apples, cranberries, raisins, sugar, flour, and cornstarch. Mix well. Spoon the fruit mixture into the fat-coated pastry shell.

6. Roll out the top portion of piecrust dough and cut into 1/2" strips. Form the top lattice crust, alternating strips "over" and "under." (Alternatively, place a rolled-out top crust on top and cut slits to vent.) Seal and flute edges.

7. Use a pastry brush to coat the top with milk or melted butter or margarine to create a golden brown sheen.

8. Bake at 400 degrees F for 50-55 minutes.

9. Upon removing from oven, sprinkle with granulated sugar.

10. Cool to room temperature before serving. Serve with whipped cream or ice cream.