Cranberry Raisin Pie

Make room on the dessert table for this cranberry-raisin pie. It's sure to become a holiday favorite.

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  • Makes: 8 servings
  • Prep: 25 mins
  • Bake: 45 mins 375°F

Cranberry Raisin Pie

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Directions

  1. For filling, in a medium mixing bowl combine boiling water and margarine; stir until melted. Stir in cranberries, raisins, sugar, flour, and vanilla. Set aside.
  2. On a floured surface, flatten one ball of pastry dough. Roll to a 12-inch circle. Transfer to a 9-inch pie plate. Trim to 1/2-inch beyond edge. Roll remaining dough into a 10-inch circle. Cut into 1/2-inch-wide strips.
  3. Spread filling in pastry. Weave strips atop to make a lattice top. Press ends of strips into rim of crust. Fold bottom pastry over strips; seal and flute edge. Sprinkle with coarse sugar. Cover the edge with foil. Bake in a 375 degree F oven for 25 minutes. Remove foil; bake for 20 to 25 minutes more or until crust is golden. Cool on a wire rack. Makes 8 servings.

Pastry for Lattice-Top Pie

Directions

  1. In a mixing bowl stir together 2 cups all-purpose flour and 1/2 teaspoon salt. Cut in 2/3 cup shortening or lard until pieces are size of small peas. Sprinkle 1 tablespoon cold water over part of mixture; gently toss with a fork. Push to side of bowl. Repeat with 5 to 6 more tablespoons cold water until all is moistened. Divide dough in half. Form each half into a ball.
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Nutrition Facts (Cranberry Raisin Pie)

  • Per serving:
  • 477 kcal ,
  • 23 g fat
  • (5 g sat. fat ,
  • 204 mg sodium ,
  • 66 g carb. ,
  • 2 g fiber ,
  • 4 g pro.
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