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Cook'n with Betty Crocker 
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Winter Fruit Pie |
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Serves: 10 Print this RecipeJoan Verdeal - Arvada, Colorado Bake-Off® Contest 35, 1992 This unique pie features a cranberry and raisin filling laced with sweet spices and fragrant orange peel--it's wonderful! 1 (15-ounce) package refrigerated pie crust (2 crusts) FILLING 1 cup fresh or frozen cranberries 1 cup raisins 3/4 cup water 1/3 cup orange juice 2 tablespoons margarine or butter 1 1/2 to 3 teaspoons grated orange peel 1 cup sugar 1 cup chopped walnuts 1/2 teaspoon cinnamon 1/2 teaspoon nutmeg 1/8 teaspoon allspice 1 egg, well beaten 1/4 cup finely crushed saltine crackers 1 tablespoon margarine or butter, melted 1 tablespoon sugar Vanilla ice cream, if desired Prepare pie crust according to package directions for TWO-CRUST PIE using 9- inch pie pan. Place 1 prepared crust in pan; press in bottom and up sides of pan, leaving 1/2 inch of bottom crust extending beyond edge of pan. Heat oven to 425°F. In large saucepan, combine cranberries, raisins and water. Cook over medium-high heat until mixture boils, stirring constantly. Reduce heat; simmer about 10 minutes or until cranberries pop open. Remove from heat. Stir in orange juice, 2 tablespoons margarine, orange peel, 1 cup sugar, walnuts, cinnamon, nutmeg and allspice; mix well. Add egg and cracker crumbs; beat well. Pour into crust-lined pan. Top with second crust; seal and flute edges. Cut slits in top crust in spoke fashion; brush with 1 tablespoon melted margarine. Sprinkle with 1 tablespoon sugar. Bake at 425°F. for 10 minutes. Reduce oven temperature to 375°F. Bake an additional 20 to 30 minutes or until golden brown. Serve warm or cool with ice cream. Nutrition Per Serving: Calories 500; Protein 5g; Carbohydrate 64g; Fat 26g; Sodium 250mg From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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