Raisin Cranberry Pie
Author/Submitted by:
Servings: 1
Categories:
Desserts
/
Pies & Pastries
Ingredients: 2
cups
raisins 2
cups
cranberries,
fresh or frozen
1 1/2
cups
sugar 1/3
cup
flour 1/4
teaspoon
salt 2/3
cup
water 1 1/2
tablespoons
lemon juice
Grated peel of one orange 1/2
teaspoon
almond extract 2
Prepared pastry sheets for 2-crust,
9" pie
1/2
cup
toasted slivered almonds,
cooled
1
Egg,
lightly beaten
Directions:
In 3-quart saucepan mix raisins, cranberries, sugar, flour and salt.
Mix in water.
Cook and stir over medium heat until cranberries pop and mixture is slightly thickened, 5 to 8 minutes.
Remove from heat and cool to lukewarm.
Mix in lemon juice, orange peel, and almond extract.
Heat oven to 425 degrees.
Line 9" pie plate with 1 pastry sheet; crimp edge.
Place the remaining pastry sheet on cutting board, and with paring knife cut out 20 to 24 simple leaf shapes to 2 to 3 inches long and about 1 inch wide. Mark veins on leaves with back of knife.
Mix almonds in raisin mixture; pour into pie shell.
Arrange leaves to cover filling.
Brush top lightly with egg, and sprinkle with additional sugar.
Bake 15 minutes. Reduce heat to 375 degrees and continue to bake 15 to 20 minutes until filling is bubbly and crust is nicely browned.
Cool on rack.
Serve warm or at room temperature.
Top with vanilla ice cream, if desired.
Makes 1 9" pie, 8 servings.
Possum Kingdom Lake Cookbook
MC Formatted using MC Buster 2.0d & SNT on 4/10/98
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