Cranberry Raisin Pie

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Cranberry Raisin Pie to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Cranberry Raisin Pie, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• 2 cups all-purpose flour
• 1 teaspoon salt
• 1/2 cup vegetable oil
• 5 tablespoons cold water
• FILLING:
• 1 1/2 cups sugar
• 1/4 cup all-purpose flour
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/4 teaspoon ground nutmeg
• 1 cup orange juice
• 2 2/3 cups fresh or frozen
• cranberries
• 1 cup raisins
• Milk

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

In a bowl, combine flour and salt

Step 2: Technique & Execution

In another bowl, combine oil and water

Step 3: Technique & Execution

Gradually add to flour mixture, stirring with a fork until blended

Step 4: Technique & Execution

Shape into a ball; divide dough in half so one ball is slightly larger than the other

Step 5: Technique & Execution

Roll out larger ball between two sheets of waxed paper to fit a 9-in. pie plate

Step 6: Technique & Execution

Transfer pastry to pie plate; trim pastry even with edge