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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
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.

Printed from tasteofhome.com Oct 15, 2008

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Cranberry Raisin Pie cont.

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. 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.