Boston Cranberry Pie

[Guest guest]

Boston Cranberry Pie

 

 

Serves 6

 

 

 

2 tablespoons cornstarch

1/2 cup firmly packed light brown sugar

1/4 teaspoon salt

1 cup boiling water

2 cups fresh cranberries

1 cup dark raisins

1 tablespoon butter or margarine

Pie crust for bottom and lattice strips

Preheat the oven to 400° F.

 

In the top of a double boiler, combine the cornstarch,

sugar, and salt. Over low heat, pour 1/4 cup of the

boiling water over this mixture and stir until

thoroughly dissolved. Stir the remaining water in and

cook, allowing it to bubble gently, until thickened.

Add the cranberries, raisins, and butter and cook over

low heat for 10 minutes. Allow the mixture to stand

for 10 minutes, then pour it into the crust. Cover the

top with lattice strips 1/2-inch wide, spaced about

1/2 inch apart. Bake for 30 to 35 minutes, or until

the fruit is soft and the crust is golden. Cool to

room temperature or until just warm.

 

 

 

 

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Per serving: 112 Calories (kcal); 2g Total Fat; (15%

calories from fat); trace Protein; 24g Carbohydrate;

5mg Cholesterol; 117mg Sodium

 

 

 

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Language is an expression of thought. Everytime you speak, your mind is on

Parade Exodus 20:8-11 & Hebrews 4:9

 

 

 

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