Robb's cranberry-raisin pie
Yield: 6 Servings
Ingredients:
- 1/2 c Boiling water
- 1/4 c Butter
- 1 c Chopped cranberries
- 1 c Chopped raisins
- 1 c Sugar
- 3 tb All-purpose flour
- 1 ts Vanilla
- 1 Recipe pastry for lattice-
Instructions:
Top pie Coarse sugar For filling combine 1/2 cup boiling water and butter; stir till melted. Stir in cranberries raisins sugar flour and vanilla. Set aside. On a flour surface flatten one ball of pastry dough. Roll from center to edges forming a 12-inch circle. Transfer to a 9-inch pie plate. Ease into plate without stretching. Trim to 1/2 inch beyond edge. Roll remaining dough into a 10-inch circle. Cut into 1/2-inch-wide strips. Spread filling in pastry. Weave strips across 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 edge with foil. Bake in a 375 degree F. oven for 25 minutes. Remove foil; bake for 20 to 25 minutes more or till crust is golden. Cool on a wire rack. Makes 6 servings.
