OCR Text |
Show A New Family Favorite I f irliiAXTfe iJA..la l . 1 1rnr.wa I As new as the Fall that brings it, is this luscious, bright and colorful Cranberry Raisin Pie. The stimulating tartness of the fresh berries, blended with plump raisins, is accented with a touch of orange rind. And, quick-cooking tapioca is just the right thickenins for any fruit pie. Cranberry Raisin Pie Zy2 tablespoons Minute Tapioca llA cups water V3 cups sugar . 1 teaspoon grated V2 teaspoon salt orange rind 23 cup seedless raisins Pastry for 9-inch pie shell 3 cups fresh cranberries 1 tablespoon butter Combine quick-cooking tapioca, sugar, salt, raisins, cranberries, and water in saucepan. Cover and bring to a boil. Cool, stirrinc occasionally. Add orange rind. Roll pastry V$ inch thick. Line a 9-inch pie pan, trimming pastry 1-inch larger than pan. Fold edge to form a standing rim and flute Fill pie shell with fruit mixture. Dot with butter. Bake in hot over. (425 F.) 45 minutes, or until syrup boils with heavy bubbles thai do not burst. Before serving, arrange baked Pastry Petal Clusters oyer top of pie. Set a whole cranberry in the center of each cluster, if desired. Pastry Petal Clusters: Roll trimmings from pie shell Vs inch thick. Cut into four circles with a pastry cutter. To form petals, cut into each circle in four places to within li inch of center of circle. Gently lift and fold over the right corner of each petal. Brush lightly with cream. "Bake on a cooky sheet in' a hot oven (425 F.) 8 to 10 minutes, or until very lightly browned. |