Mock Cranberry Pie
|Sugar||1 1⁄2 Cup (24 tbs)|
|Seeded raisins||3 Cup (48 tbs)|
|Raw cranberries||3 Cup (48 tbs)|
|Almond extract||1 Teaspoon|
|Corn syrup||1 Tablespoon|
|Pastry for 2 crust 9 inch pie||1|
Heat oven to 425 degrees.
Blend sugar and flour.
Combine raisins and cranberries in large bowl and add sugar-flour mixture.
Add vanilla, almond extract and corn syrup and toss all together lightly until blended.
Roll half of pastry and line a 9-inch pie pan.
Fill with fruit mixture.
Dot with butter.
Roll remaining pastry and use to cover pie, fluting edge and cutting vents in top to let steam escape.
Cover edge of pie with a strip of aluminum foil to keep it from getting too brown.
Bake 40 to 50 minutes or until pastry is well browned and cranberries are cooked.