| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Pies, Desserts |
6 |
Servings |
INGREDIENTS
| 1/2 |
c |
Boiling water |
| 1/4 |
c |
Butter |
| 1 |
c |
Chopped cranberries |
| 1 |
c |
Chopped raisins |
| 1 |
c |
Sugar |
| 3 |
tb |
All-purpose flour |
| 1 |
ts |
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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