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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Cranberry-Raspberry Pie (or Tarts) Recipe

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This recipe for Cranberry-Raspberry Pie (or Tarts) is from The Martinson Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 cups fresh or frozen cranberries
1 1/2 cups frozen raspberries
1 1/2 cups sugar
2 tablespoons Minute Tapioca
1/4 teaspoon almond extract
Almond Pastry
2 cups flour
1 teaspoon salt
1 tablespoon sugar
3/4 cup shortening
beat together: 1 egg yolk, 2 teaspoons almond extract, and 1/4 cup water.
Directions:
Directions:
Filling: Combine cranberries, raspberries, sugar, tapioca, and almond extract in a food processor. Pie crust: Sprinkle wet ingredients over dry ingredients, mix sparingly. Roll for two crust pie. As an alternative, use premade tart shells.
Number Of Servings:
Number Of Servings:
it depends
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
This is a regular favorite for Christmas. Our family loves cranberries.

 

 

 

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