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Add a photoServings: 6
Ingredients
- 1/2 c. seedless raisins
- 3/4 c. water
- 4 c. cranberries (1lb)
- 1 1/2 c. sugar pastry for 2-crust
- 8 x inch pie (8 to 9) sugar cubes lemon extract
Directions
- Several hrs ahead: In saucepan, place raisins and cranberries and water; soak for 20 min. Meanwhile wash and pick over cranberries. Add in cranberries and sugar to the raisins and cook, covered, till skins burst
- (about 10 min). Cold. Start heating oven to 425 Degrees F. Roll out bottom crust of pie; fit into pieplate, 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 min, or possibly till crust is well brown. Serve slightly hot. To
- Flame: Dot several open spaces with sugar cubes dipped in lemon extract; light with match. Serve at once as is or possibly with vanilla icecream . Out of
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 115g | |
| Recipe makes 6 servings | |
| Calories 74 | |
| Calories from Fat 1 | 1% |
| Total Fat 0.16g | 0% |
| Saturated Fat 0.02g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 4mg | 0% |
| Potassium 164mg | 5% |
| Total Carbs 19.65g | 5% |
| Dietary Fiber 3.8g | 13% |
| Sugars 11.04g | 7% |
| Protein 0.7g | 1% |
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