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1
Recipe Butter Pastry, recipe below
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1
12 ounce bag fresh cranberries or frozen cranberries
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2
- 3
teaspoons finely shredded orange peel
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1
cup orange juice
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1/2
cup golden raisins
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1/2
cup dried cranberries
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1
cup sugar
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1/4
cup all-purpose flour
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1
egg, lightly beaten
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2
- 3
teaspoons sugar
1. Prepare Butter Pastry.
2. In saucepan combine cranberries, orange peel, orange juice, raisins, and dried cranberries; bring to boiling over medium heat. Cook, uncovered, 3 minutes. In bowl combine sugar and flour; add to saucepan. Cook and stir until thickened and bubbly; cook 1 minute more. Remove from heat.
3. Preheat oven to 375 degrees F. On floured surface, roll one dough portion to 12-inch circle. Wrap pastry around the rolling pin. Unroll into 9-inch pie plate. Pour in filling. Trim bottom pastry to 1/2 inch beyond edge.
4. On floured surface, roll remaining dough to 13-inch circle; cut into 1/2-inch-wide strips. Weave strips over fruit filling in lattice pattern. Press strips into bottom pastry rim. Seal and crimp edge, if desired. Brush with egg and sprinkle with 1 tablespoon sugar.
5. Cover edge with foil. Bake 25 minutes. Remove foil. Bake 20 minutes more or until top is nicely browned and filling is bubbly. Let stand at least 1 hour. Makes 8 servings.
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2 1/2
cups all-purpose flour
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2
tablespoons sugar
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1
teaspoon salt
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1/3
cup chilled shortening
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6
tablespoons chilled unsalted butter
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8
- 9
tablespoons ice water
In a large mixing bowl combine flour, sugar, and salt. Using fork, cut in shortening and butter cut into 1/2-inch pieces until crumbly. Using fork, stir in ice water, 1 tablespoon at a time, until dough just starts for form. Knead 2 or 3 times in bowl. Divide in half. Form halves into 2 discs. Wrap with plastic wrap; chill at least 30 minutes.
- Servings Per Recipe 8,
- Calories 608,
- Protein (gm) 7,
- Carbohydrate (gm) 73,
- Fat, total (gm) 34,
- Cholesterol (mg) 162,
- Saturated fat (gm) 20,
- Dietary Fiber, total (gm) 3,
- Sodium (mg) 229,
- Percent Daily Values are based on a 2,000 calorie diet
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