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Mock Cherry Pie


"Don't have any cherries? Never fear! Cranberries and raisins can be combined to make a double crust pie so delicious your guests won't even notice!"
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55 m servings 347 cals
Original recipe yields 8 servings (1 pie)

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  • Prep

  • Cook

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  1. Preheat oven to 425 degrees F (220 degrees C).
  2. Place raisins and water in a saucepan, and allow to soak for 20 minutes. Stir in the cranberries and sugar; bring to a simmer. Cook until the cranberries are soft, about 10 minutes Pour into prepared pie shell, and cover with top piece of pastry. Seal the edges and flute if desired. Cut a few small holes in the top to vent steam.
  3. Bake in preheated oven until golden brown, about 35 to 45 minutes. Allow to cool completely before serving.

Nutrition Facts

Per Serving: 347 calories; 16.2 g fat; 48.4 g carbohydrates; 3.3 g protein; 0 mg cholesterol; 254 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 5
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I made this for Thanksgiving.Everyone loved it.I will be making this again.

My husband, who doesn't like cherry pie, made this & gave it a 5 star. He said it was easy to do & didn't have the "taste" he doesn't like from cherry pie. By the way, he also made the pie crust...

I substitute dried cranberries instead of raisins. and 1/4 cup of dextrose (only sold at health food stores) and 1/2 cup of organic sugar (evaporated cane juice) instead of 3/4 C of refined suga...

I doubled the recipe and filled 30 tart shells. Very pretty for Christmas and really really tasty! A really good faux cherry pie but not quite. I'll still make these again. Thanks for the re...

This recipe is now on the *holiday rotation* at my house.