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- 1 Recipe Butter Pastry, recipe below
- 1 12 ounce bagfresh cranberries or frozen cranberries
- 2 - 3 teaspoons finely shredded orange peel
- 1 cup orange juice
- 1/2 cup golden raisins
- 1/2 cup dried cranberries
- 1 cup sugar
- 1/4 cup all-purpose flour
- 1 egg, lightly beaten
- 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.
- 2 1/2 cups all-purpose flour
- 2 tablespoons sugar
- 1 teaspoon salt
- 1/3 cup chilled shortening
- 6 tablespoons chilled unsalted butter
- 8 - 9 tablespoons ice water
1. 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,
- cal. (kcal) 608,
- Fat, total (g) 34,
- chol. (mg) 162,
- sat. fat (g) 20,
- carb. (g) 73,
- fiber (g) 3,
- pro. (g) 7,
- sodium (mg) 229,
- Percent Daily Values are based on a 2,000 calorie diet
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