Lattice Cranberry Pie
|Sugar||2 Cup (32 tbs)|
|Orange juice||2⁄3 Cup (10.67 tbs)|
|Cranberries||3 Cup (48 tbs)|
|Raisins||1 Cup (16 tbs)|
|Grated orange rind||1 Tablespoon|
|Pastry for 2 crust 9 inch pie||1|
Heat oven to 400 degrees.
Have ready 9-inch pie pan.
Combine sugar, flour and salt in saucepan.
Add orange juice, cranberries and raisins and stir to blend well.
Set over moderate heat and cook, stirring constantly, until cranberries pop, about 8 minutes.
Remove from heat.
Stir in orange rind and butter and cool to lukewarm.
Line pie pan with a little over half the pastry, leaving 1 inch hanging over the edge of the pan.
Pour in filling.
Roll out remaining pastry and cut in strips about 3/4 inch wide.
Lay them on top of pie lattice-fashion.
Cut the strips of lattice so about 1 inch hangs over the edge, then roll the lower pastry and the ends of the strips under to make a high edge.
Beat egg yolk and water together with a tork and brush over the lattice.
Cover the edge of the pie with a strip of aluminum foil to keep it from browning too much.
Bake about 45 minutes or until pie is nicely browned.
Cool before serving.