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LOCATION: Recipes >> Pies >> Cranberry 06

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Cranberry Pie
Yield: 6 servings

1/2 cup seedless raisins
3/4 cup water
4 cups (1 pound) cranberries
1 1/2 cups sugar
pastry for 2-crust 8 or 9 inch pie
sugar cubes
lemon extract

Several hours ahead: In saucepan, place raisins and cranberries
and water; soak for 20 minutes. Meanwhile wash and pick over
cranberries. Add cranberries and sugar to the raisins and cook,
covered, until skins burst (about 10 minutes). Cool. Start heating
oven to 425 Degrees F. Roll out bottom crust of pie; fit into pie
plate, set aside. Roll out top crust, cut into 1/2 inch strips for
lattice top.

Fill lined pie plate with cooked cranberry filling; on top arrange
strips to make lattice top. Flute edges. Bake 30 minutes, or until
crust is well brown. Serve slightly warm. To Flame: Dot several
open spaces with sugar cubes dipped in lemon extract; light with
match. Serve at once as is or with vanilla ice cream .

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