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Enjoy this recipe from Christmas in the Country.
Submitted by: Sharon Demers from Dolores, CO
1-1/2 c. cranberries, coarsely chopped
1 c. Granny Smith apples, cored, peeled and diced
1/2 c. raisins
1/2 c. chopped walnuts
1/4 c. cranberry juice
1-1/2 c. sugar
2 t. all-purpose flour
1 t. cinnamon
1 t. vanilla extract
4 T. butter, sliced
Line a 9" pie plate with one crust; set aside. Toss together cranberries, apples, raisins, walnuts and cranberry juice; set aside. Combine sugar, flour, cinnamon and vanilla; toss with cranberry mixture. Spoon lightly into prepared pie crust; dot with butter. Cut strips from remaining
pie crust; make a lattice over top of pie, sealing to edges. Bake at
425 degrees for about 40 minutes, until fruit is tender and crust is golden. Makes 6 to 8 servings. | |
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Line a 9" pie plate with one crust; set aside. Toss together cranberries, apples, raisins, walnuts and cranberry juice; set aside. Combine sugar, flour, cinnamon and vanilla; toss with cranberry mixture. Spoon lightly into prepared pie crust; dot with butter. Cut strips from remaining
pie crust; make a lattice over top of pie, sealing to edges. Bake at
425 degrees for about 40 minutes, until fruit is tender and crust is golden. Makes 6 to 8 servings. |
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