Robb's cranberry-raisin pie
6 Servings
Ingredients
| Quantity | 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 | Recipe pastry for lattice- | |
| Top pie | ||
| Coarse sugar | ||
Directions
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.