Search thousands of recipes reviewed by home cooks like you.

Mock Cherry Pie

Stephanie

Mock Cherry Pie is a New England tradition. My father and I attended a dinner party on Cape Cod one year and this pie was served. We have been looking for the recipe ever since and just found it. Now I am giving it to you!

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 7 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 551 kcal
  • 28%
  • Fat:
  • 18.9 g
  • 29%
  • Carbs:
  • 94.7g
  • 31%
  • Protein:
  • 4.3 g
  • 9%
  • Cholesterol:
  • 4 mg
  • 1%
  • Sodium:
  • 283 mg
  • 11%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 450 degrees F (230 degrees C).
  2. In a saucepan over medium heat, combine the cranberries, raisins, sugar, water and flour. Cook until cranberries open and mixture thickens. Allow to cool and stir in butter and vanilla.
  3. Pour into prepared pie crust and cover with top crust.
  4. Cut slits in top crust and bake for 10 minutes. Lower heat to 350 degrees F (175 degrees C) and bake for 35 minutes longer or until crust is golden brown.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

Baricat
16
10/24/2006

Awesome recipe concept! If you have a tough time finding canned TART cherries (or worse yet, fresh, which only seem to be in season on or about June 17 each year, for about an hour and 13 minutes - what? You missed it?!) this is perfect! Cherry pie is my husband's favorite, and so I'm stocking the freezer with cranberries while they're in season. For a more authentic cherry pie taste, I skipped the vanilla and used 1/2 tsp almond extract, plus 1 Tb fresh lemon juice. This gives it a great tart kick, which is what DH loves about cherry pie. I also used 2/3 Splenda and 1/3 white sugar in place of all sugar, which is now standard practice for me when making any pie. No one is any the wiser, but it allows the diabetics in the bunch to partake without guilt, plus everyone is happier to have skipped the carbs. Thank you for posting this recipe, which will no doubt be requested on every major holiday in this house, until I reach the end of my pie-baking days.

JEFFSOMOGYI
10
3/16/2003

Surprisingly good! I don't like cranberries OR rasins (I made the pie for my mom) but I tried a slice anyway and was quite pleased. It really DOES taste like a cherry pie. It will be making further apearances at family functions.

GINAGINA
6
12/28/2006

This recipe is incredible! I took the advice of another reviewer and skipped the vanilla replacing it with 1/2 tsp almond extract plus 1 Tbsp fresh lemon juice. It tastes so much like cherry pie that no one could guess that it wasn't! The ONLY giveaway is the texture. You can tell there are raisins in there. But it's so yummy. I will definitely make this again.