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Cranberry Pie Recipe

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This recipe for Cranberry Pie is from The Dyer Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 pastry crusts
1 c. sugar
1/4 c. flour
1 bag (12 oz.) cranberries
1/2 c. golden raisins
1/3 c. coarsely chopped pecans
1/4 c. fresh orange juice
3 tbls. unsalted butter, melted
1/2 tsp. finely grated orange zest
1 egg mixed with 2 tsp. water, for brushing
Directions:
Directions:
Prehat oven to 400 degrees. Lightly flour surface and roll out pastry. Place in 9" pie pan. Refrigerate.
In a small bowl, mix sugar, flour and set aside.
In food processor, chop cranberries until some are finely ground and largest pieces are the size of peas. (2 minutes for frozen and a couple of pulses for fresh).
Transfer cranberries to medium bowls and add raisins, pecans, orange juice, butter and orange zest. Mix thoroughly. Sprinkle with 1/4 c. reserved sugar and flour mixture on bottom of pastry shell. Pile in cranberry filling and sprinkle with rest of sugar/flour mixture. Cover with pastry, crimp edges and brush with beaten egg wash.
Make slits in pie crust top. Place pie on cookie sheet and bake in middle of oven for about 50 minutes, until golden brown and filling bubbles through the slits. Cool.

 

 

 

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