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CRANBERRY CRUMB PIE 2 c. flour 1/2 tsp. salt 1/4 lb. butter 3 Tbsp. shortening 2 to 3 Tbsp. cold water 1 lb. fresh cranberries 1 c. seedless raisins 1/4 c. fresh orange juice 1 1/4 c. sugar 1 Tbsp. quick cooling tapioca 1 tsp. vanilla 1/3 c. brown sugar Mix flour and salt. Cut in butter and shortening until looks like coarse crumbs; reserve 1 1/4 cups of this mixture. Sprinkle water over remaining mixture and mix lightly with fork until all is moistened. Press into ball, cover and chill until firm. Roll out dough and line pie pan making standing edge, flute. Preheat oven to 400 degrees. Mix cranberries, raisins, orange juice, sugar, tapioca and vanilla; pour into pie shell. Combine reserve crumb mixture with brown sugar and sprinkle evenly over top. Bake until bubbly around the edge, 45 to 50 minutes. (Fresh orange is the secret.) This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |