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STANDARD PASTRY FOR 2-CRUST~9" PIE/
|1 1/2 c||sugar|
|1/4 c||fresh orange juice|
|1 c||seeded raisins|
|1 tsp||each of grated orange and lemon rind|
|2 Tbsp||butter or margarine|
Hanson, MA (pop. 9,546)
Member Since May 2011
Thought this would be perfect to serve at our Holiday meals ! Nice combination of fruits, also you can just make it Cranberry pie, and I posted directions for the change with no raisins.
Roll out slightly more than half of pastry 1/8 inch thick. Line pie pan. Bring first 3 ingredients and 2 taplespooons water to boil in saucepan, stirring constantly until sugar is dissolved. Add cranberries and cook, stirring occasionally, until berries pop open. Add raisins. Blend cornstarch and 2 tablespoons water. Add to berry mixture and cook until thickened, stirring constantly. Remove from heat and stir in fruit rinds and butter. Pour into pastry-lined pie pan. Roll out remaining pastry. Moisten edges of filled pie with water and cover with top crust which has been slit to allow steam to escape. Press edges together with tines of fork. Bake in pre-heated hot oven (425DF) for about 25 minutes. Makes 6-8 servings.
Cranberry Pie ~ Follow recipe for Cranberry-Raisins Pie. Omit raisins and increase cranberries to 3 1/2 cups.