At holiday time everybody needs a couple of good pies that are synonymous with the season. This recipe and the one that follows will round out any festive fall or winter dinner. Both pies go together relatively easily (a plus for a holiday dessert), and they keep their goodness even if you make them a day ahead. If this combination of sweet raisins and tart cranberries seems odd, give it a try anyway. You’ll find that the fruits blend beautifully to make a glistening filling that is not overly rich.
Makes one 9-inch pie
2 cups raisins
Basic All-American Pie Dough for a 9-inch two-crust pie (page 20)
1 cup sugar
2 tablespoons all-purpose flour
Pinch of salt
4 cups (one 12-ounce bag) fresh cranberries
¼ cup orange liqueur or sweet sherry
1 tablespoon grated orange zest
Put the raisins in a large bowl, cover them with water, and let soak for 2 to 3 hours. Pour the raisins into a colander or large strainer to drain, shaking them to remove excess water. Set aside.
Preheat the oven to 425°F. Roll out half of the dough for the bottom crust and fit it into a 9-inch pie pan. Roll out the remaining dough for the top crust and set it aside on a sheet of waxed paper.
Stir together the sugar, flour, and salt in a large, dry bowl until the flour disappears. Add the raisins, cranberries, orange liqueur, and orange zest, then stir and toss together until the fruit is evenly coated with the sugar mixture. Put the fruit into the dough-lined pan, mounding it slightly in the center. Put the top crust in place, then trim and flute the edges (see page 22). With the point of a sharp knife, cut several vents in the top for steam to escape.
Bake for 15 minutes, then reduce the heat to 350°F and continue baking for 45 to 50 minutes longer, until the crust is browned and the juices are bubbling.
Serve warm or at room temperature.