Serves: 10
Total Calories: 273
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 425°F. 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 425°F. for 10 minutes. Reduce oven temperature to 375°F. Bake an additional 20 to 30 minutes or until golden brown. Serve warm or cool with ice cream.
Nutrition Per Serving: Calories 500 Protein 5g Carbohydrate 64g Fat 26g Sodium 250mg
From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Winter Fruit Pie recipe is from the Pillsbury Best of the Bake-Off® Cookbook Cookbook. Download this Cookbook today.
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