Robb’s Cranberry-raisin Pie

  • on November 17, 2008
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Ingrients & Directions

1/2 c Boiling water
1/4 c Butter
1 c Chopped cranberries
1 c Chopped raisins
1 c Sugar
3 tb All-purpose flour
1 ts Vanilla
1 Recipe pastry for lattice-
Top pie
Coarse sugar

For filling, combine 1/2 cup boiling water and butter; stir till
melted. Stir in cranberries, raisins, sugar, flour, and vanilla. Set

On a flour surface, flatten one ball of pastry dough. Roll from
center to edges, forming a 12-inch circle. Transfer to a 9-inch pie
plate. Ease into plate, without stretching. Trim to 1/2 inch beyond
edge. Roll remaining dough into a 10-inch circle. Cut into
1/2-inch-wide strips.

Spread filling in pastry. Weave strips across to make a lattice top.
Press ends of strips into rim of crust. Fold bottom pastry over
strips; seal and flute edge. Sprinkle with coarse sugar. Cover edge
with foil. Bake in a 375 degree F. oven for 25 minutes. Remove foil;
bake for 20 to 25 minutes more or till crust is golden. Cool on a
wire rack. Makes 6 servings.

6 Servings

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