Cranberry-Raisin Pie
Yield
6 servingsPrep
25 minCook
50 minReady
75 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
water
boiling |
|
| ¼ | cup |
butter
|
|
| 1 | cup |
cranberries
chopped |
|
| 1 | cup |
raisins, seedless
chopped |
|
| 1 | cup |
sugar
|
|
| 3 | tablespoons |
all-purpose flour
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 1 |
pastry
for lattice-top pie |
* | |
|
sugar
coarse |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
water
boiling |
|
| 59 | ml |
butter
|
|
| 237 | ml |
cranberries
chopped |
|
| 237 | ml |
raisins, seedless
chopped |
|
| 237 | ml |
sugar
|
|
| 45 | ml |
all-purpose flour
|
|
| 5 | ml |
vanilla extract
|
|
| 1 | x |
pastry
for lattice-top pie |
* |
| 1 | x |
sugar
coarse |
*
|
Directions
For filling, combine ½ cup boiling water and butter; stir until 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 ½ inch beyond edge.
Roll remaining dough into a 10-inch circle.
Cut into ½-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℉ (190℃) F oven for 25 minutes.
Remove foil; bake for 20 to 25 minutes more or until crust is golden.
Cool on a wire rack.
