Blazing Cranberry Pie
Yield
6 servingsPrep
30 minCook
30 minReady
60 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
raisins, seedless
|
|
| ¾ | cup |
water
|
|
| 4 | cups |
cranberries
|
|
| 1 ½ | cups |
sugar
|
|
| 2 | x |
pie shell (9 inch)
8 or 9 inch pie |
|
| 1 | x |
sugar
cubes |
*
|
| 1 | x |
lemon extract
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
raisins, seedless
|
|
| 177 | ml |
water
|
|
| 946 | ml |
cranberries
|
|
| 355 | ml |
sugar
|
|
| 2 | x |
pie shell (9 inch)
8 or 9 inch pie |
|
| 1 | x |
sugar
cubes |
*
|
| 1 | x |
lemon extract
|
*
|
Directions
Several hours ahead: In saucepan, place raisins and cranberries and water; soak for 20 minutes.
Meanwhile wash and pick over cranberries.
Add cranberries and sugar to the raisins and cook, covered, until skins burst (about 10 minutes).
Cool. Start heating oven to 425 Degrees F.
Roll out bottom crust of pie; fit into pieplate, set aside.
Roll out top crust, cut into ½ inch strips for lattice top.
Fill lined pie plate with cooked cranberry filling; on top arrange strips to make lattice top.
Flute edges.
Bake 30 minutes, or until crust is well brown.
Serve slightly warm.
To Flame: Dot several open spaces with sugar cubes dipped in lemon extract; light with match.
Serve at once as is or with vanilla icecream .
