Adapted from Sweety Pies by Patty Pinner
Tart cranberry pie tastes wonderful with a spoonful of plain vanilla ice cream.
Servings: Makes 1 pie
Ingredients
Directions
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.
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.
From the September 2007 issue of O, The Oprah Magazine
