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Holiday Fruit Pie

Makes: 8 servings
Prep 40 mins Chill 30 mins Bake 375°F 45 mins Stand 1 hr
Holiday Fruit Pie
  • 1  Recipe  Butter Pastry, recipe below
  • 1 12  ounce bag  fresh 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.

Butter Pastry
  • 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.

Nutrition Facts (Holiday Fruit Pie)
  • 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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