Mock Cherry Pie
Yield
servingsPrep
20 minCook
40 minReady
60 minLow Fat, Low in Saturated Fat, Low Cholesterol, Trans-fat Free, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
pastry
9 inch crust |
* |
| 1 | cup |
cranberries
halved |
|
| ½ | cup |
raisins, seedless
|
|
| 1 | cup |
sugar
|
|
| 1 | teaspoon |
butter
|
|
| 2 | tablespoons |
all-purpose flour
|
|
| 1 | teaspoon |
vanilla extract
|
|
| ¾ | cup |
water
boiling |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
pastry
9 inch crust |
* |
| 237 | ml |
cranberries
halved |
|
| 118 | ml |
raisins, seedless
|
|
| 237 | ml |
sugar
|
|
| 5 | ml |
butter
|
|
| 3E+1 | ml |
all-purpose flour
|
|
| 5 | ml |
vanilla extract
|
|
| 177 | ml |
water
boiling |
|
Directions
Place 1 crust in 9 inch pie plate.
Mix remaining ingredients and pour into shell.
Cover with remaining pie crust. Bake at 350℉ (180℃) for 30 to 40 minutes or until crust is golden.
