"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Cherry Cranberry Pie-Third Place Winner-Best Pie 2007 Recipe

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This recipe for Cherry Cranberry Pie-Third Place Winner-Best Pie 2007, by , is from The Ventura County Fair-Home Arts Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Monday, June 23, 2008


1 1/4 c sugar, 1/3 c cornstarch, 1/4 tsp. ground nutmeg, 4 1/2 c
fresh or frozen unsweetened, pitted tart cherries, 1 c fresh or
frozen cranberries, pastry for lattice-top, milk, sugar

Preheat oven to 375 In a large bowl, stir together the 1 1/4
c sugar, cornstarch, nutmeg and cloves. Add cherries and
cranberries. Gently toss until coated. If using frozen
cherries, let stand until partially thawed.
Line a 9-in. pie plate with a pastry for lattice-top pie circle.
Transfer filing to pastry-lined pie plate. Trim pastry 1/2 in
beyond edge of pie plate. Weave pastry strips over filling in
lattice pattern. Press strip ends into bottom pastry edge.
Fold bottom pastry edge over strip ends. Seal and crimp if
Placed pie on a baking sheet. To prevent over browning,
cover edge with foil or other cover. Bake pie for 30 min. (50
min. if using frozen fruit.)Remove foil. Bake for 25 min. more
or until filling is bubbly 2 in. from edge and pastry is golden
brown. Cool on wire rack
Serves 8




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