Yield: 6 servings
|½ cup||Seedless Raisins|
|Pastry for 2-crust|
|8 or 9 inch pie|
Several hours ahead: In saucepan, place raisins and cranberries and water; soak for 20 minutes. Meanwhile wash and pick over cranberries.
Add cranberries and sugar to the raisins and cook, covered, until skins burst (about 10 minutes). Cool. Start heating oven to 425 Degrees F. Roll out bottom crust of pie; fit into pieplate, set aside. Roll out top crust, cut into ½ inch strips for lattice top.
Fill lined pie plate with cooked cranberry filling; on top arrange strips to make lattice top. Flute edges. Bake 30 minutes, or until crust is well brown. Serve slightly warm. To Flame: Dot several open spaces with sugar cubes dipped in lemon extract; light with match.
Serve at once as is or with vanilla icecream . Out of Good House Keeping Cookbook Typed by Brigitte Sealing Cyberealm BBS Watertown NY 315-786-1120