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Cranberry Raisin Pie

2 cups all-purpose flour
1 teaspoon salt
1/2 cup canola oil
5 tablespoons cold water
FILLING:
1-1/2 cups sugar
1/4 cup all-purpose flour
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1 cup orange juice
2-2/3 cups fresh or frozen cranberries
1 cup raisins

Printed from tasteofhome.com Oct 15, 2008

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Cranberry Raisin Pie cont.

Milk, optional

In a large bowl, combine flour and salt. In another bowl, combine oil
and water. Gradually add to flour mixture, tossing with a fork until
dough forms a ball. Shape into a ball; divide dough in half so one
ball is slightly larger than the other. Divide dough in half so
that one ball is slightly larger than the other. Roll out larger ball
on a lightly floured surface to fit a 9-in or 10-in. pie plate.
Transfer pastry to pie plate. Trim pastry even with edge of plate;
set aside. For filling, in a large saucepan, combine the sugar,
flour, cinnamon, salt and nutmeg; gradually stir in orange juice
until smooth. Stir in cranberries and raisins; bring to a boil.

Printed from tasteofhome.com Oct 15, 2008

Cranberry Raisin Pie

Reduce heat; cook and stir over medium heat until thickened, about 5
minutes. Pour into crust. Roll out remaining pastry to fit top of
pie; place over filling. Trim, seal and flute edges. Cut slits in top
or use a 1-1/2-in. holly leaf cutter to make a design. Brush
pastry with milk if desired. Bake at 400° for 35-40 minutes or
until golden brown and filling is bubbly. Cool on a wire rack.
Refrigerate leftovers.

Yield: 6-8 servings.