Robb's cranberry-raisin pie

Yield: 6 Servings

Measure Ingredient
½ cup Boiling water
¼ cup Butter
1 cup Chopped cranberries
1 cup Chopped raisins
1 cup Sugar
3 tablespoons All-purpose flour
1 teaspoon Vanilla
1 \N Recipe pastry for lattice-
\N \N Top pie
\N \N Coarse sugar

For filling, combine ½ 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 ½ inch beyond edge. Roll remaining dough into a 10-inch circle. Cut into ½-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.

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