Raisin Cranberry Pie Recipe

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Type: Raisin Cranberry Pie Free Cooking Recipe – Pies And Pastries


Ingredients / Directions
2 cup(s) raisins
2 cup(s) cranberries
fresh or frozen
1 1/2 cup(s) sugar
1/3 cup(s) flour
1/4 teaspoon salt
2/3 cup(s) water
1 1/2 tbl lemon juice
Grated peel of one orange
1/2 teaspoon almond extract
2 x Prepared pastry sheets for 2-crust
9″ pie
1/2 cup(s) toasted slivered almonds
1 x Egg
lightly beaten
In 3-quart saucepan mix raisins
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.

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