| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Shelf life, Shelf1 |
1 |
servings |
INGREDIENTS
| 1 |
|
Recipe for a double pie crust |
| 1 1/2 |
c |
Fresh cranberries |
|
|
Water to cover berries in a pan |
| 2 |
tb |
Flour |
| 1/4 |
c |
Water |
| 3/4 |
c |
Raisins; (white or regular) |
| 1/2 |
c |
Brown sugar |
| 1 |
c |
Plus 1 tablespoon white sugar |
|
|
Milk to brush pastry |
| 1/4 |
c |
Finely chopped pecans |
INSTRUCTIONS
Heat oven to 350 degrees.
In a saucepan, combine cranberries and raisins and barely enough
water to cover. Cook, stirring, until skins pop open. In small cup
mix flour with 1/4 cup water and stir till smooth. Add sugar, both
white and brown, to cranberry mixture and flour mixture -- cooking
till thick and smooth. Pour hot filling into unbaked pie shell.
Moisten edges and cover with top crust. Cut slits in top crust. Brush
top crust with milk and sprinkle on 1 tablespoon white sugar.
Sprinkle on the pecans. Bake at 350 degrees for about 35 to 40
minutes till brown and fruit is bubbly around the edges. If top
browns too quickly -- cover top loosely with foil. Serves 6 to 8.
Nice to serve slightly warm.
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