Search for anything:

Cranberry Fruit Pie

fruits, pies

3 cup frozen cranberries
1 1/4 cups diced peeled apples
1 1/4 cups diced peeled pears
1 cup granulated sugar
1 cup orange juice
1 tablespoon cornstarch
2 teaspoons icing sugar
----PASTRY----
2/3 cup shortening
1/4 cup butter; softened
1/2 teaspoon salt
2 1/4 cups all-purpose flour
1/2 cup cold water

In heavy saucepan over medium heat, stir together cranberries, apples, pears, sugar and orange juice; bring to boil, stirring often. Reduce heat and simmer for about 8 minutes or until cranberries pop and apples and pears are tender. Mix cornstarch with 1 tbsp water, stir into fruit and cook for 1 minute or until clear and thickened. Let cool in refrigerator. (Filling can be refrigerated for up to 1 day.) Pastry: In large bowl, stir together shortening, butter and salt. Add flour all at once and stir just until blended but still ragged. Pour in water and stir just until dough holds together and is soft but not sticky. Divide in half and flatten into discs, wrap in plastic wrap and refrigerate for at least 1 hour. (Can be refrigerated for up to 3 days.) On floured work surface or pastry cloth and using stockinette-covered or floured rolling pin, roll out half of the pastry into 12-inch circle; lift into 9-inch pie plate. Spoon in filling. Roll out remaining pastry into same-size circle; cut into 1/2-inch wide strips. Wet edge of bottom crust; weave strips over filling, leaving as little space as possible between each. Trim pastry about 1/2 inch from edge. Fold bottom edge over lattice; press together gently, lift edge and flute. Bake in bottom third of 425°F oven for 15 minutes. Reduce heat to 375°F and bake for about 40 minutes longer or just until pastry is golden and filling is bubbly. Let cool on rack. Holding sieve over pie, gently dust with icing sugar.

Contributor: Canadian Living Magazine - July, 1998

Yield: 8 servings

---

Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes

MENU