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Prep Time: 20 Minutes Cook Time: 50 Minutes |
Ready In: 70 Minutes Servings: 8 |
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Hereâs a wonderful dessert for Christmas or Thanksgiving. With ruby-red color and a golden lattice crust, this pie looks as good as it tastes. âDiane Everett, Dunkirk, New York Ingredients:
1 package (12 ounces) fresh or frozen cranberries, thawed |
1-1/2 cups packed brown sugar |
1 cup chopped walnuts |
1/4 cup butter, melted |
4-1/2 teaspoons king arthur unbleached all-purpose flour |
2 teaspoons grated orange peel |
dash salt |
pastry for double-crust pie (9 inches) |
Directions:
1. Preheat oven to 375°. Place cranberries in a food processor; cover and process until finely chopped. Transfer to a large bowl; stir in brown sugar, walnuts, melted butter, flour, orange peel and salt.
2. On a lightly floured surface, roll one half of pastry dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry to 1/2 in. beyond rim of plate. Add filling.
3. Roll remaining dough to a 1/8-in.-thick circle; cut into 1/2-in.-wide strips. Arrange over filling in a lattice pattern. Trim and seal strips to edge of bottom pastry; flute edge. Cover edges loosely with foil.
4. Bake 30 minutes. Remove foil; bake 20-25 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack. Yield: 8 servings.
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