Sugar Free Cranberry Raisin Pie
- 3 c. cranberries (1 bag)
- 2 c. water
- 1 c. raisins
- 3 tbsp. flour
- 0.75 c. honey
- pie crust for 1.5
- 2 crusts
Combine the cranberries,
raisins, and 1.5 cups of water in a saucepan and cook over medium heat
until the cranberries pop (about ten minutes.) Mix the flour into
the last half cup of water and slowly pour it into the hot cranberry
mixture, stirring often to prevent lumps from forming. Add the
honey and cook a bit longer until the sauce begins to thicken.
Make the crust using your favorite recipe. Divide it into two
unequal parts and use the larger part to make the bottom cust.
Pour the filling into the bottom crust and use the smaller part of the
pie dough to make a lattice on top. (Roll out the dough and
cut it into strips, then place them in a criss-crossed pattern on top
of the pie.) Bake at 450 F for 5 minutes, then at 350 F for 30
minutes until the top crust is slightly brown.
I like to make pies in a cake pan as is shown here --- more filling
fits before it bubbles out the top!
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About us: Anna Hess and Mark Hamilton spent over a decade living self-sufficiently in the mountains of Virginia before moving north to start over from scratch in the foothills of Ohio. They've experimented with permaculture, no-till gardening, trailersteading, home-based microbusinesses and much more, writing about their adventures in both blogs and books.
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