Robb’s Cranberry-raisin Pie

  • on March 30, 2009
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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 aside.

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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