Cranberry-Cherry Pie

 This recipe is from the Havencroft school cookbook...


What your will need:

 preheat 400 degree oven

 Filling

1 ( 19 oz) can cherry pie filling

1 14 oz can whole cranberry sauce

1/4 cup sugar

3 Tablespoons quick cooking tapioca

1 teaspoon lemon juice

1/4 teaspoon cinnamon

2 Tablespoon butter

 Milk

Pastry;

 2 cup sifted cake pastry flour

1/4 teaspoon salt

1 cup crisco

4 Tablespoon water


 Filling; Combine all but butter and milk.; let stand 15 minutes

Pastry; Combine flour and salt. ; cut in crisco with pastry blender ( or 2 knifes) until mixture is uniform ( should be fairly course) Sprinkle with water, a Tablespoon at a time. Toss lightly with fork. Work into firm ball; roll out half for bottom crust. half for lattice strips


Preheat oven to 400 degrees. Line a 9 inch pie plate with half of pastry. ; add filling. Dot with butter . Place lattice strips over filling. seal and flute edge. Brush lattice top with milk. Bake 40 -50 minutes or till crust is golden brown. Cover edge of crust after 15 minutes to prevent overbrowning. 

Makes 1 pie


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