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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 6 |
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There are many cranberry bogs in our state, especially on Cape Cod. The delicious combination of cranberries and raisins make this pie memorable. Ingredients:
1 cup sugar |
4-1/2 teaspoons king arthur unbleached all-purpose flour |
1/2 cup water |
1-1/2 cups chopped fresh or frozen cranberries |
3/4 cup raisins, finely chopped |
1 tablespoon butter |
1-1/2 teaspoons vanilla extract |
pastry for a double-crust pie (9 inches) |
half-and-half cream, optional |
Directions:
1. In a large saucepan, combine sugar and flour. Stir in water until blended; bring to a boil. Add cranberries and raisins. Reduce heat; cover and simmer for 15 minute, stirring occasionally. Remove from the heat; stir in butter and vanilla until butter is melted. Cool slightly.
2. Line a 9-in. pie plate with bottom pastry; trim to 1 in. beyond edge of pie plate. Pour filling into crust. Roll out remaining pastry; cut into lattice strips and place over filling. Seal and flute edges. Brush lattice crust with cream if desired.
3. Bake at 375° for 30 minutes or until crust is golden brown and filling is bubbly, covering edges with foil during the last 10 minutes. Cool on a wire rack. Refrigerate leftovers. Yield: 6-8 servings.
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