You can probably tell that I love pies – just about all kinds. One reason is because so few people take the time to make them anymore. Another reason is that the smell and sight of a wonderful just baked dessert reminds most of us of home and happy relationships. This one has a special memory for me – as my wonderful Mom used to make it every Christmas.
It is pretty with red cranberries, sweet with raisins and rich with cream – and it is easy to make – so try it!
CHRISTMAS CRANBERRY RAISIN PIE
Purchase or prepare pastry for two crust pie
Preheat oven to 400
Fit bottom crust into pie plate – add ingredients in order, evenly in layers, don’t stir.
1 1/4 cups of fresh or thawed frozen cranberries
1 1/4 cups raisins
1 cup sugar or honey
1 cup whipping cream (unwhipped)
Cover with top crust – it’s pretty if you use cookie cutters and cut out shapes from top crust – overlap cutouts over the top of pie for top crust. You can brush with milk and sprinkle with sugar, if you want.
Bake at 400 for 10 minutes, lower heat to 350 and bake another 35-40 minutes, until filling is bubbling. You may lay foil strips over the edges of pastry to prevent over browning.
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