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.
Printed from Oprah.com on May 19, 2013
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