Holiday Tart and Sweet Cranberry Pie

Not every person likes cranberries, but many habitancy who do can't wait for the holiday to come around for their chance to load up on tart and sweet cranberries. Give this a try and it may come to be one of your favorite holiday dessert recipes.

Cranberry pie goes back to the developing nation of America where it was a tasteless simple dessert formula among Shakers. An offshoot of the Quakers, its founder mother Ann Lee was born in Manchester, England in 1743, persecuted there and in 1774 emigrated to America with seven followers. eventually eleven communities were founded in New England and New York.

12 OUNCES EQUALS HOW MANY CUPS

The Shakers were among the best cooks America has ever had. They were responsible for many simple, but ingenious inventions to make household work easier. Many of the Shaker dishes were meatless dishes using nuts, mushrooms, lentils, rice and cheese. Many of these are favorites of vegetarians today.

Cranberry pie is one of the many recipes that came from their well-tended orchards. This is a very simple dessert formula that uses only one saucepan, development it easy to clean up! I make this formula using a prepared pie crust you can find in the refrigerator section of your market. All you have to do is unroll the crust, without using a rolling pin and put it in your pie pan.

Holiday Tart and Sweet Cranberry Pie

Ingredients

3 Cups fresh cranberries (12 ounces)
1 Cup raisins
1 Cup water
1 1/2 Cups sugar + 1 tablespoon
1/4 Cup all-purpose flour + 1 teaspoon
1 teaspoon vanilla
Pastry for 2-crust 9-inch pie

Directions

In saucepan, couple cranberries, raisins, and water. Bring to boil; cook 3 minutes.

Mix sugar and flour. Stir into hot cranberry mixture. Remove from heat. Cook and stir till thickened and bubbly.

Stir in vanilla.

Put 1 teaspoon flour in 9-inch pie plate and shake the plate to cover. Line plate with pastry. Spoon in hot cranberry mixture. Add top crust, cutting slits for steam to escape. Sprinkle top crust with added 1 teaspoon (or more) of sugar. Seal edges and flute.

Bake at 400 degrees for 30 - 35 minutes. (Cover edges with foil to preclude over browning, if necessary.)

Cool before serving.

Serve with ice cream, half/half or sweetened whip cream.

Holiday Tart and Sweet Cranberry Pie

12 OUNCES EQUALS HOW MANY CUPS