Tuesday, November 22, 2011

RECIPE: Must-Try Thanksgiving Pie

Thank goodness for the pies of Thanksgiving!
While looking through old 1950s cookbooks from past yard/estate sale victories, I came across a Mock Cherry Pie recipe. It caught my eye as a must-try!
An oldie, but a goodie! It seems as though this recipe has been saving itself for this perfect moment. It is super simple, and just in time for a cranberry-filled holiday! Recipe after the jump!

*(Behind the Apron Tip #1: If you'd like to add walnuts to your dessert, go for it! That would simply not make it a "Mock Cherry", but a "Double-Crust Cranberry Pie". Adding cinnamon or a splash of oj would be a tasty addition, as well!)

Mock-Cherry Pie*
2 3/4 cups cranberries
1/2 cup raisins
1 1/2 cups sugar
4 Tablespoons All-Purpose flour
1 cup water

2 9” pie crusts, room temperature
Preheat oven 400 degrees.

1. Lay out one pie crust into pie dish and set aside.
2. Combine remaining ingredients into saucepan on med high heat, bring to gentle boil. Lower heat, and continue gentle boil for at least 5-7  mins or until cranberries begin to open.
3. Pour in mixture into prepared pie dish. (Add nuts if using!)
4. Lay out 2nd pie crust onto pie filling

5. Poke slits with a knife or holes with fork, remembering to pinch the edge of the crust!

TIP #2: For a golden crust, use a paper towel or pastry brush, and brush on egg wash (1 beaten egg + ½ cup water)

Bake 25-30 mins or until edges are golden. 
Do not burn your pie crust!
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