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Cranberry-raisin pie

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Ingredients/Components

sugar - 1 c
vanilla - 1 tsp
salt - 1/2 tsp
cold water - 5 6
shortening - 2/3 c
all-purpose flour - 3 Tbsp
margarine - 1/4 c
chopped raisins - 1 c
chopped cranberries - 1 c
Stir until melted
coarse sugar - 1 item
recipe pastry for lattice top pie - 1 item

How to make cranberry-raisin pie:

For Filling: Combine 1/2 cup boiling water and margarine. Stir until melted. Stir in cranberries, raisins, sugar, flour and vanilla; set aside.

On floured surface, flatten half the pastry. Roll to form 12-inch circle. Transfer to 9-inch pie plate. Trim to 1/2-inch beyond edge. Roll remaining dough into a 10-inch circle, trim in 1/2-inch strips.

Spread filling in pastry. Weave strips across top to make lattice top. Press ends of strips into rim of crust. Fold bottom pastry over strips to seal. Flute edge. Sprinkle with coarse sugar. Cover edge with foil. Bake at 375° for 25 minutes. Remove foil. Bake 20 to 25 minutes until golden. Cool on wire rack.Pastry:2 c. all-purpose flour1/2 tsp. salt2/3 c. shortening5 to 6 Tbsp. cold water Cut shortening into flour and salt until pieces are the size of peas. With fork, stir in ice water, 1 tablespoon at a time, until dough forms ball.

Recipe categories: Desserts, Pie, Pies and tarts.

Rating:

Average rating: 4, total votes: 3

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sugar, cinnamon, vanilla, granulated sugar, salt, flour