Title: Blazing Cranberry Pie
Categories: Pie
Yield: 6 Servings
| 1/2 | c | Seedless Raisins |
| 3/4 | c | Water |
| 4 | c | (1Lb)Cranberries |
| 1 1/2 | c | Sugar |
| | | Pastry for 2-crust |
| | | 8 or 9 inch pie |
| | | Sugar Cubes |
| | | Lemon Extract |
Several hours ahead: In saucepan, place raisins and cranberries and water;
soak for 20 minutes. Meanwhile wash and pick over cranberries. Add
cranberries and sugar to the raisins and cook, covered, until skins burst
(about 10 minutes). Cool. Start heating oven to 425 Degrees F. Roll out
bottom crust of pie; fit into pieplate, set aside. Roll out top crust, cut
into 1/2 inch strips for lattice top. Fill lined pie plate with cooked
cranberry filling; on top arrange strips to make lattice top. Flute edges.
Bake 30 minutes, or until crust is well brown. Serve slightly warm. To
Flame: Dot several open spaces with sugar cubes dipped in lemon extract;
light with match. Serve at once as is or with vanilla icecream . Out of
Good House Keeping Cookbook Typed by Brigitte Sealing Cyberealm BBS
Watertown NY 315-786-1120