Raisin Cranberry Pie

Name: Raisin Cranberry Pie
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 6-8 servings.
Ingredients: 1 cup sugar; 4-1/2 teaspoons all-purpose flour; 1/2 cup water; 1-1/2 cups chopped fresh or frozen cranberries; 3/4 cup raisins, finely chopped; 1 tablespoon butter; 1-1/2 teaspoons vanilla extract; Pastry for a double-crust pie (9 inches); Half-and-half cream, optional

There are many cranberry bogs in our state, especially on Cape Cod. The delicious combination of cranberries and raisins make this pie memorable.

Ingredients

1 cup sugar
4-1/2 teaspoons all-purpose flour
1/2 cup water
1-1/2 cups chopped fresh or frozen cranberries
3/4 cup raisins, finely chopped
1 tablespoon butter
1-1/2 teaspoons vanilla extract
Pastry for a double-crust pie (9 inches)
Half-and-half cream, optional

Directions

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.