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How to Feed a Teenage Boy by Georgia Orcutt
This is a colorful pie to make at Thanksgiving time, or when fresh summer fruits aren't available. Cranberries are a good source of vitamin C, and they turn the apples a lovely pink. Leftovers tend to disappear at breakfast time.
Serves 6 to 8
• Pastry for Single Pie Crus
• 2 cups whole cranberries
• 1 1/2 cups cider
• 1/2 cup honey
• 1 cup raisins
• 3 apples, peeled and chopped
• 1 cup chopped walnuts or pecans
Make the pie pastry and refrigerate.
Combine the cranberries, cider, and honey in a large saucepan, bring just to a boil over medium-high heat, turn the heat down to medium-low, and simmer for 5 minutes, until the cranberries begin to pop. Add the raisins and apples and cook for 5 minutes. Remove the pan from the heat and let sit for 30 minutes to cool and to let the fruits absorb the cider. Stir in the walnuts.
Preheat the oven to 425°F.
Roll out the pie pastry on a lightly floured work surface, forming a circle about 12 inches in diameter, and fit it into a 9-inch pie pan. Using a slotted spoon, transfer the filling into the crust, leaving any juice behind. (Use the juice as a sauce for yogurt, or discard.) Gently bring the edges of the pastry up toward the center of the pie, leaving some of the filling uncovered in the center.
Bake for 10 minutes. Reduce the oven temperature to 350°P and bake for 30 minutes, or until the crust is lightly browned and the filling is bubbling. Cool on a rack for 30 minutes before serving.
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