Ingredients Jump to Instructions ↓

  1. 1 cup sugar

  2. 4-1/2 teaspoons all-purpose flour

  3. 1/2 cup water

  4. 1-1/2 cups chopped fresh or frozen cranberries

  5. 3/4 cup raisins, finely chopped

  6. 1 tablespoon butter

  7. 1-1/2 teaspoons vanilla extract Pastry for a double-crust pie (9 inches) Half-and-half cream, optional

Instructions Jump to Ingredients ↑

  1. In a large saucepan, combine sugar and flour. Stir in water until blended; bring to a boil. Add cranberries and raisins. Reduce heat; cover and simmer for 15 minute, stirring occasionally. Remove from the heat; stir in butter and vanilla until butter is melted. Cool slightly. Line a 9-in. pie plate with bottom pastry; trim to 1 in. beyond edge of pie plate. Pour filling into crust. Roll out remaining pastry; cut into lattice strips and place over filling. Seal and flute edges. Brush lattice crust with cream if desired. Bake at 375° for 30 minutes or until crust is golden brown and filling is bubbly, covering edges with foil during the last 10 minutes. Cool on a wire rack. Refrigerate leftovers. Yield: 6-8 servings.


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