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Ingredients:

1 (15-ounce) package refrigerated pie crust (2 crusts)

FILLING
1 cup fresh or frozen cranberries
1 cup raisins
3/4 cup water
1/3 cup orange juice
2 tablespoon margarine or butter
1 1/2 to 3 teaspoon grated orange peel
1 cup sugar
1 cup chopped walnuts
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/8 teaspoon allspice
1 egg , well beaten
1/4 cup finely crushed saltine crackers
1 tablespoon margarine or butter, melted
1 tablespoon sugar
vanilla ice cream , if desired

Prepare pie crust according to package directions for TWO-CRUST PIE using 9- inch pie pan. Place 1 prepared crust in pan press in bottom and up sides of pan, leaving 1/2 inch of bottom crust extending beyond edge of pan.

Heat oven to 425F. In large saucepan, combine cranberries, raisins and water. Cook over medium-high heat until mixture boils, stirring constantly. Reduce heat simmer about 10 minutes or until cranberries pop open. Remove from heat. Stir in orange juice, 2 tablespoons margarine, orange peel, 1 cup sugar, walnuts, cinnamon, nutmeg and allspice mix well. Add egg and cracker crumbs beat well. Pour into crust-lined pan. Top with second crust seal and flute edges. Cut slits in top crust in spoke fashion brush with 1 tablespoon melted margarine. Sprinkle with 1 tablespoon sugar.

Bake at 425F. for 10 minutes. Reduce oven temperature to 375F. Bake an additional 20 to 30 minutes or until golden brown. Serve warm or cool with ice cream.


From "Pillsbury Best of the Bake-Off Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

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