Wendye pardue's cranberry-raisin pie
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | 11-inch circles of pate brisee | |
| 2 | cups | Fresh cranberries |
| 1½ | cup | Golden raisins |
| ½ | cup | Sugar; or to taste |
| 1¼ | cup | Maple syrup |
| ½ | teaspoon | Vanilla extract |
| 1 | dash | Brandy |
| Grated rind of one orange | ||
| 2 | tablespoons | Cold unsalted butter; cut in small pieces |
Directions
1. Preheat oven to 425.
2. Press one round of pastry into a 9" plate. Chill. From remaining pastry, cut as many lattice strips as possible. Place strips on parchment-lined or water-sprayed baking sheet and chill.
3. Put cranberries and raisins in large bowl. Sprinkle on remaining ingredients, except butter, and toss to combine. Pour mixture into chilled bottom pastry, and weave strips over top to make lattice. Trim and crimp as desired.
4. Bake on parchment-covered sheet for 15 minutes. Reduce heat to 350, and continue to bake for approx. 35-40 min, til crust is golden and juices in center bubble. Let cool before serving.
Posted to recipelu-digest Volume 01 Number 495 by James and Susan Kirkland <kirkland@...> on Jan 11, 1998