Blazing Cranberry Pie
1/2 cup Seedless Raisins
3/4 cups Water
4 cups (1 Lb)Cranberries
1 1/2 cup Sugar
Pastry for 2-crust
8 or 9 inch pie
Sugar Cubes
Lemon Extract
Several hours ahead: In saucepan, place raisins and cranberries and water; soak
for 20 minutes. Meanwhile wash and pick over cranberries. Add cranberries and
sugar to the raisins and cook, covered, until skins burst (about 10 minutes).
Cool. Start heating oven to 425 Degrees F. Roll out bottom crust of pie; fit
into pie plate, set aside. Roll out top crust, cut into 1/2 inch strips for
lattice top. Fill lined pie plate with cooked cranberry filling; on top arrange
strips to make lattice top. Flute edges. Bake 30 minutes, or until crust is well
brown. Serve slightly warm. To Flame: Dot several open spaces with sugar cubes
dipped in lemon extract; light with match. Serve at once as is or with vanilla
icecream . Out of Good House Keeping Cookbook Typed by Brigitte Sealing