Cranberry Bog Pie

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Writer: Judy Shortsleeve


Cranberry Bog Pie

Course: Desserts
Servings: 1 pie


  • 3 cups Fresh cranberries
  • 2 tbsp Flour
  • 2 cups Sugar
  • 1/4 tsp Salt
  • 2/3 cup Boiling water
  • 1 cup Seedless raisins
  • 2 tsp Lemon zest grated
  • 2 tbsp Butter
  • 2 Prepared pie crust
  • 2 Eggs
  • dash Light Cream


  • Preheat oven to 325°F.
  • Combine flour, sugar, and salt in 3 ½-quart saucepan. Stir in cranberries, water, and raisins. Cook covered over medium heat until cranberries start to pop, about 10 minutes. Remove from heat. Add butter and lemon zest and cool for about 5 minutes.
  • Line a 9-inch pie shell with bottom crust. Turn cranberry filling into pie shell. Cover with top crust. Make an egg wash of eggs beaten with a dash of light cream. Brush egg wash on top of crust and prick the top pie crust with a fork to vent. Bake 45–50 minutes or until crust is nicely browned. Cool on wire rack and serve slightly warm.


This recipe is from Pie a la Mode Café at 352 Main Street in Falmouth and also appeared in the 2013 August issue of Cape Cod LIFE.
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