Deep-Dish Cranberry Pie



3/4 Cup Water

1/4 Cup Brandy Or Water

2-3/4 Cups Dried Tart Cherries

1 Double 9 inch Pie Pastry

3-1/2 Cups Fresh Cranberries

1-1/2 Cups Granulated Sugar

3 Tbsp All-Purpose Flour

2 Tsp Finely Shredded Lemon Peel


Sour Cream Sauce (Optional)

8-Oz Carton Dairy Sour Cream

3 Tbsp Honey

1 To 2 Tbsp Half-And-Half, Light Cream Or Milk


 In a small saucepan combine 3/4 cup water and the brandy. Heat until mixture starts to simmer; add cherries. Remove from heat. Cover and let stand 20 minutes.

Preheat oven to 375 degrees F.

In a large bowl stir together cranberries, undrained cherry mixture, granulated sugar, flour, and lemon peel. Turn into pastry-lined dish. Place other pastry over filling, allowing pastry to hang over the edge of the dish. Press top and bottom pastry together to seal. Cut a slit or a decorative design or hole in top for steam to escape. Brush pastry with milk and sprinkle with sugar. Place dish on a baking sheet to catch drippings.  Cover edges of pie with foil. Bake 45 minutes; remove foil and bake 20 to 25 minutes more or until juices bubble and pastry is light brown. Cool on wire rack at least 2 hours before serving.

Stir together sour cream, honey and enough cream or milk to make desired consistency. Cover and chill until serving time. Serve pie warm or cool with sour cream sauce.



8 to 10 servings


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