Robb’s Cranberry-raisin Pie
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Desserts, Pies | 6 | Servings | ||
INGREDIENTS
| 1/2 | c | Boiling water |
| 1/4 | c | Butter |
| 1 | c | Chopped cranberries |
| 1 | c | Chopped raisins |
| 1 | c | Sugar |
| 3 | T | All-purpose flour |
| 1 | t | Vanilla |
| 1 | Recipe pastry for lattice- | |
| Top pie | ||
| Coarse sugar |
INSTRUCTIONS
For filling, combine 1/2 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 1/2 inch beyond edge. Roll remaining dough into a 10-inch circle. Cut into 1/2-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.
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Nutrition (calculated from recipe ingredients)
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Calories: 692
Calories From Fat: 83
Total Fat: 9.4g
Cholesterol: 20.3mg
Sodium: 15.1mg
Potassium: 260.9mg
Carbohydrates: 153.8g
Fiber: 7.6g
Sugar: 58.5g
Protein: 1.3g