(Mock Cherry) Cranberry Pie ~ An Absolutely Delicious Family Favorite!

A slice of Holiday Cranberry Pie

Ingredients:
pie dough for a double crust 9 inch pie**
4 cups (12 ounces) fresh cranberries, rinsed & drained
1 1/2 cups sugar
1/2 cup flour
1 cup crushed pineapple with juice
1 teaspoon vanilla
milk
granulated or coarse white sugar

Method:
Preheat oven to 400*.
In a large bowl, stir together the cranberries, sugar, flour, pineapple and vanilla. Set aside. Prepare the pie dough and line a 9 inch pie pan with half of the dough. Roll the remaining  dough into a 10 x 8 inch rectangle and cut into ten 1/2 inch wide strips.
Pour the prepared fruits into the dough lined pie pan. Arrange the strips of pie dough in a lattice pattern over the top of the fruit filling. Trim dough to a 1/2 inch beyond the edge of the pie plate. folding under extra pastry around the edge. Use your fingers to pinch dough into a scalloped edge Very lightly brush the lattice dough with milk and then sprinkle with sugar. Bake for 30 to 40 minutes, or until the top is browned. Let cool completely. Serve at room temperature or chilled. Serve 6.

**Perfect Pie Crust

Ingredients:

2 cups flour

1/2 teaspoon salt

2/3 cup (1/3 butter & 1/3 shortening)

6 - 7 tablespoons chilled water

Method:

In a mixing bowl, sift together flour and salt. Using a pastry blender, or two knives, cut in butter and shortening until pieces are the size of small peas. Next, use your fingers to continue mixing until the flour resembles cornmeal. 

Sprinkle one tablespoon of the water over a part of the flour mixture and gently toss with a fork.  Push to side of bowl. Repeat until all of the flour is moistened. Form the dough into 2 balls of equal size. On a lightly floured surface, flatten one ball of dough with your hands. Roll dough from the center to the edges, forming a circle about 12 inches in diameter.  Prepare second ball of dough as directed above.

Note: This special Holiday pie tastes just like cherry pie!