Title: Cranberry Raisin Pie
Categories: Pies
Yield: 1 Pie
1 Double pie shell
2 c Water; boiling
2 1/2 c Raisins; coarsely chopped
2 1/2 c Cranberries;
- coarsely chopped
1/2 c Honey
1/2 Lemon (2 tb); juice of
2 tb Unbleached white flour
1 ds Salt
1 ts Vanilla extract
Caroline, a baker at the café, got this recipe from her mom. Their
family used to have a cranberry farm in Massachusetts and discovered
all kinds of wonderful things to make with cranberries.
Make the pie dough according to the recipe. Roll out the bottom crust
to fit into a 10" pie plate. Refrigerate the remaining dough.
Pour water into a bowl with raisins. Soak 10 minutes, then drain well,
pressing out extra water. This will plump up the raisins. Mix rest of
ingredients in with the raisins. Pour filling into uncooked pie
shell. Roll out top crust and place over filling, joining top and
bottom crusts and fluting edges. Lattice work is lovely if you care
to make it. Slash top for steam if you are not making a lattice crust.
Bake 30 to 35 minutes at 375°F, until lightly browned on edges. Cool
and allow to set at least 1 hour before serving.
Recipe by Horn of the Moon Cookbook by Ginny Callan
