Holiday Fruit Pie

A tart-sweet mixture of cranberries and golden raisins fills a buttery pastry.

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  • Makes: 8 servings
  • Prep: 40 mins
  • Chill: 30 mins
  • Bake: 45 mins 375°F

Holiday Fruit Pie

Directions

  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.

Butter Pastry

Directions

  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.
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Nutrition Facts (Holiday Fruit Pie)

  • Per serving:
  • 608 kcal ,
  • 34 g fat
  • (20 g sat. fat ,
  • 162 mg chol. ,
  • 229 mg sodium ,
  • 73 g carb. ,
  • 3 g fiber ,
  • 7 g pro.

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