Raisin Cranberry Pie Recipe
Ingredients:
- 2 cup raisins
- 2 cup cranberries, fresh or frozen
- 1 1/2 cup sugar
- 1/3 cup flour
- 1/4 tsp salt
- 2/3 cup water
- 1 1/2 tbl lemon juice
- Grated peel of one orange
- 1/2 tsp almond extract
- 2 x Prepared pastry sheets for 2-crust, 9" pie
- 1/2 cup toasted slivered almonds, cooled
- 1 x Egg, lightly beaten
Directions:
- In 3-quart saucepan mix raisins, cranberries, sugar, flour and salt.
- Mix in water.
- Cook and stir over medium heat until cranberries pop and mixture is slightly thickened, 5 to 8 minutes.
- Remove from heat and cool to lukewarm.
- Mix in lemon juice, orange peel, and almond extract.
- Heat oven to 425 degrees.
- Line 9" pie plate with 1 pastry sheet; crimp edge.
- Place the remaining pastry sheet on cutting board, and with paring knife cut out 20 to 24 simple leaf shapes to 2 to 3 inches long and about 1 inch wide. Mark veins on leaves with back of knife.
- Mix almonds in raisin mixture; pour into pie shell.
- Arrange leaves to cover filling.
- Brush top lightly with egg, and sprinkle with additional sugar.
- Bake 15 minutes. Reduce heat to 375 degrees and continue to bake 15 to 20 minutes until filling is bubbly and crust is nicely browned.
- Cool on rack.
- Serve warm or at room temperature.
- Top with vanilla ice cream, if desired.
- Makes 1 9" pie, 8 servings.