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Prep Time: 10 Minutes Cook Time: 1 Minutes |
Ready In: 11 Minutes Servings: 10 |
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For cranberry lovers & addicts, here's a great pie! Ingredients:
1 pastry for double-crust deep dish pie |
6 cups cranberries |
24 dried apricots, quartered |
2 1/2 cups granulated sugar |
1 1/4 cups water |
2/3 cup cranberry liqueur |
1 egg |
2 teaspoons water |
1/4 cup slivered almonds |
Directions:
1. Prepare or buy pie crust for 2-crust 9 1/2 deep dish pie.
2. Put cranberries, apricots, sugar & water in a saucepan, & over medium heat bring to boil, cooking 15 minutes & stirring occasionally.
3. Add liqueur & simmer another 15 minutes.
4. Preheat oven to 375 degrees F.
5. Line pie plate with one crust & cut the 2nd crust into 1 strips for lattice top.
6. Fill pie shell with cranberry mixture, then add the lattice top.
7. For glaze, beat egg & water together.
8. Sprinkle top of pie with almonds, & THEN brush lattice top with egg mixture.
9. Bake 45 minutes, until top is golden & filling is bubbling. Be careful not to burn or over-brown the edges.
10. Cool & serve at room temperature.
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