Bi-partisan berry pie

This recipe was sent to me by a reader of this site for inclusion in our fabulous "Waiter, there's something in my... PIE" event, hosted by Jeanne of Cook Sister!. Unfortunately, there's no photo, so you'll just have to go out and make it, then picture it yourself ;-)

Robin writes:
"This is my favorite pie. I usually make it as a full-sized pie, but have also made smaller "tartlets" to give away in Christmas gift baskets. Too bad I'm not gifted as a photographer because it is a gorgeous pie to behold with ruby-red cranberries peeking through a lattice crust shimmering with sugar crystals ....

The recipe originally appeared in the food section of The Washington Post newspaper in the early 1990's - I don't remember exactly when, and my recipe is yellowed with age and stained from repeated use. Although I live just across the Potomac River from Washington DC in Virginia, I don't think the cranberry pie has any particular political affiliation because it has received rave reviews from Democrats and Republicans alike. Call it a "bi-partisan berry pie."

Bi-partisan berry pie (aka Cape Cod October Pie)
(though it is neither limited to October nor Cape Cod)

Pastry for a two-crust pie
1-1/2 cups cranberries, coarsely chopped
1 cup peeled, cored & diced apples
1/2 cup raisins
1/2 cup chopped walnuts
1 cup sugar (original recipe called for 1-1/2 cups sugar, but I cut out 1/2 cup because I like it more tart)
2 tbsp flour
1 tsp cinnamon
1/2 cup cranberry juice (concentrate works best)
1 tsp vanilla extract
2 Tbsp butter

Line a 9-inch pie plate with pastry rolled to 1/8-inch thickness. Toss together cranberries, apples, raisins and walnuts with the sugar, flour, cinnamon, cranberry juice and vanilla. Let sit for 10-15 minutes.  Spoon lightly into unbaked pie shell and dot with butter. Cut strips of remaining pie crust and make a lattice over the top of the pie. (optional: sprinkle crust with turbinado/jaggery - ie unprocessed and unrefined sugar)
Bake at 425-degrees F for about 40 minutes or until fruits are tender & pastry is brown.

Serve with whipped cream.

Comments

[Bonnie]

Oh thanks for posting Robin's recipe... it sounds lovely. Now, Robin, it won't matter if the recipe scrap disintergrates - you'll just have to come to 'thepassionatecook' next time!

[robin]

Thanks for publishing the recipe, Johanna! I hope you get a chance to sample it.

[Jeanne]

Mmmmm, that sounds just heavenly! I like the idea of sweet apples and tart cranberries, and of course the sugary, crispy pastry is an added bonus :) Thanks for sharing Robin & thanks Johanna for posting!