Old-Fashioned Cranberry Pie
Adapted from Sweety Pies by Patty Pinner
Tart cranberry pie tastes wonderful with a spoonful of plain vanilla ice cream.
Servings: Makes 1 pie
  •   Dough for Flaky Piecrust
  • 2 cups fresh cranberries
  • 1 1/2 cups dark raisins
  • 1/2 cup chopped walnuts
  • 1/4 cup granulated sugar
  • 1/3 cup firmly packed dark brown sugar
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon orange extract
  • Zest of 1 medium orange
  • 1/8 teaspoon salt
  • 2 tablespoons unsalted butter , cut into small pieces
Preheat oven to 425°. Line a cookie sheet with waxed paper. As you did the bottom crust, roll out dough for top crust. Using a knife, cut dough into 1/2-inch-wide strips; arrange on cookie sheet. Refrigerate until needed.

In a large bowl, combine cranberries, raisins, walnuts and both sugars; toss well. Stir in extracts, orange zest and salt.

Remove bottom crust from refrigerator and pour in filling; dot with butter. Remove strips from refrigerator; weave into a lattice design on top of pie. Trim excess dough. Press edges together with the bottom crust. Bake 12 minutes. Reduce oven temperature to 350°; bake 35 to 45 minutes more, until crust is golden. Cool before serving.


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