Raisin Cranberry PieThere are many cranberry bogs in our state, especially on Cape Cod. The delicious combination…
Raisin Cranberry Pie
1 cup sugar 4-1/2 teaspoons all-purpose flour 1/2 cup water 1-1/2 cups chopped fresh or frozen cranberries 3/4 cup raisins, finely chopped 1 tablespoon butter 1-1/2 teaspoons vanilla extract Pastry for a double-crust pie (9 inches) Half-and-half cream, optional
In a large saucepan, combine sugar and flour.
Stir in water until blended; bring to a boil.
Add cranberries and raisins.
Reduce heat; cover and simmer for 15 minute, stirring occasionally.
Remove from the heat; stir in butter and vanilla until butter is melted.
Line a 9-in.
pie plate with bottom pastry; trim to 1 in.
beyond edge of pie plate.
Pour filling into crust.
Roll out remaining pastry; cut into lattice strips and place over filling.
Seal and flute edges.
Brush lattice crust with cream if desired.
Bake at 375° for 30 minutes or until crust is golden brown and filling is bubbly, covering edges with foil during the last 10 minutes.
Cool on a wire rack.
Nutrition Facts 1 piece:
- 407 calories, 16g fat (7g saturated fat), 14mg cholesterol, 217mg sodium, 66g carbohydrate (37g sugars, 1g fiber), 3g protein.