Here’s a surprising way to enjoy the bounty of America’s native autumn berry.
Yield:
8 servingsIngredients
1 cup cranberries, halved
1 cup raisins
1 cup sugar
1 tablespoon quick tapioca
1/2 cup boiling water
1 teaspoon vanilla extract
1/2 teaspoon pure almond extract
pastry for a double-crust pie
1 teaspoon milk or light cream
Instructions
Mix cranberries, raisins, sugar, and tapioca in a medium bowl. Pour on boiling water; mix well. Let cool. Stir in extracts. Pour into pie shell; cover with lattice crust. Brush crust with milk or cream. Bake at 425 degrees F for 15 minutes; reduce heat to 325 degrees and continue baking for another 30 minutes.
