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Cranberry Raisin-Apple Pie

Servings: 8
I make this pie every Thanksgiving and Christmas along with my pumpkin and pecan pies. Served warm it is great with vanilla ice cream; served cool it tastes best with Cool Whip.

For The Crust:
2 unbaked pie crusts (Pillsbury Refrigerated Pie Dough or either of the tart or pie crust recipes I have written below. I prefer the Pate Sucree, it's a bit sweeter).

For The Filling:
1 cup cranberries
1 cup chopped apples
1 cup dark raisins
1/2 cup chopped pecans
1/3 cup unsalted butter
1/3 cup granulated sugar
1 tsp. ground cinnamon
1/4 tsp. salt

To Add To Filling Mixture:
1/4 cup rum
1 tbsp. corn starch

For Brushing Top of Lattice Crust:
1 egg
1 tsp. water

Mix the first 7 filling ingredients (cranberries through salt) together in a saucepan. Bring to a boil, reduce heat, cook covered 10-15 minutes.

To the cooked filling mixture, add the rum and the cornstarch. Bring to a second boil stirring occasionally, and cook 2 minutes or until thick. Reduce heat, and simmer 2 minutes.

Place saucepan in bowl of ice water to cool. (I would take out the filling mixture and put it in a Pyrex bowl and then put that bowl into a bigger Pyrex bowl to prevent the hot saucepan from cracking).

Preheat oven to 400 degrees F. Place unbaked pie crust in a buttered 9-inch pie plate and flute edges of crust. Pour filling into crust. Cut second crust into strips to make a lattice top. Place strips in lattice fashion over top of pie.

Mix the egg and water and brush over the strips. Sprinkle top crust with turbinado sugar (if you have), or use regular granulated sugar. Bake pie for 40-45 minutes. (Cover edges of crust with aluminum foil after 30 minutes, or when you see crust start to brown).


Pâte Brisée
(Pie or Tart Pastry Dough)

Makes enough for 1 (one) double crust, or 2 (two) single crust 9 to 10 inch pies.

Pâte brisée is the French version of classic pie or tart pastry. Pressing the dough into a disk rather than shaping it into a ball allows it to chill faster. This will also make the dough easier to roll out, and if you freeze it, it will thaw more quickly.

2 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon granulated sugar
1 cup (2 sticks) unsalted butter, chilled and cut into small pieces
1/4 to 1/2 cup ice water

1. In the bowl of a food processor, combine flour, salt, and sugar. Add butter, and process until the mixture resembles coarse meal, 8 to 10 seconds.

2. With machine running, add ice water in a slow, steady stream through feed tube. Pulse until dough holds together without being wet or sticky; be careful not to process more than 30 seconds. To test, squeeze a small amount together: If it is too crumbly, add more ice water, 1 tablespoon at a time.

3. Divide dough into two equal balls. Flatten each ball into a disk, and wrap in plastic. Transfer to the refrigerator, and chill at least 1 hour. Dough may be stored, frozen, up to 1 month.

Pate Sucree
(Sweet Pastry Dough for Tarts or Pies)

Makes enough pastry dough for two, 8 to 10 inch tart or single-crust pies.

2 1/2 cups all-purpose flour
1/3 cup granulated sugar
Pinch of salt
1 cup (2 sticks) unsalted butter, cut into small pieces
1/4 cup ice water
3 large egg yolks

1. Combine the flour, sugar, and salt in the bowl of a food processor. Pulse mixture to combine. Add butter, and process just until the mixture resembles a coarse meal, about 10 seconds.

2. With machine running add 1/4 cup ice water in a slow, steady stream through feed tube. Drizzle in egg yolks, and process just until the dough holds together without being wet or sticky, about 30 seconds. Test dough by squeezing a small amount together. If it is crumbly, add a bit more ice water.

3. Divide dough in half. Pat into discs, and wrap in plastic. Chill in refrigerator for at least 1 hour.

Submitted By: Carol Cugliani
Date: December 8, 2002