Recipes and Cooking Holiday Fruit Pie Be the first to rate & review! A tart-sweet mixture of cranberries and golden raisins fills a buttery pastry. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on August 5, 2020 Print Rate It Share Share Tweet Pin Email Photo: Andy Lyons Prep Time: 40 mins Chill Time: 30 mins Bake Time: 45 mins Stand Time: 1 hrs Total Time: 40 mins Servings: 8 Jump to Nutrition Facts Ingredients 1 Recipe Butter Pastry, recipe below 1 12 ounce bag fresh cranberries or frozen cranberries 2 teaspoon finely shredded orange peel 1 cup orange juice ½ cup golden raisins ½ cup dried cranberries 1 cup sugar ¼ cup all-purpose flour 1 egg, lightly beaten 2 teaspoon sugar Butter Pastry 2 ½ cup all-purpose flour 2 tablespoon sugar 1 teaspoon salt ⅓ cup chilled shortening 6 tablespoon chilled unsalted butter 8 tablespoon ice water Directions Prepare Butter Pastry. 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. 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. 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. 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 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. Rate it Print Nutrition Facts (per serving) 608 Calories 34g Fat 73g Carbs 7g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 608 % Daily Value * Total Fat 34g 44% Saturated Fat 20g 100% Cholesterol 162mg 54% Sodium 229mg 10% Total Carbohydrate 73g 27% Protein 7g *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.