12 oz Fresh or frozen cranberries; 2 ts Freshly grated orange peel
-3 cups 1 Box (15 oz) ready-folded
2 c Granulated sugar -refrigerated pie crusts
3/4 c Water 1 lg Egg; slightly beaten
2/3 c Snipped apricots (the recipe Confectioners’ sugar;
-doesn’t state, but presum- -for garnish
-ably these are dried)
1. Have ready a 9-inch pie plate and a cookie sheet.
2. Bring cranberries, sugar and water to boil in a large saucepan.
Reduce heat and boil gently 6 to 8 minutes, stirring occasionally,
until berries burst and mixture thickens slightly. Remove from heat.
Stir in apricots and orange peel. Let cool at room temperature or in
refrigerator.
3. Place oven rack in lowest position. Heat oven to 375F.
4. Unfold 1 pie crust, pat into a 12-inch circle and line pie plate.
Fill with cranberry mixture. Unfold other crust and cut in 3/4 inch
wide strips (you’ll need 8). Arrange 4 strips over filling, using
longest near the center. Top with 4 more strips on opposite
direction. Press ends to edge of bottom crust. Roll overhang up over
strips to form a rim.
5. Brush lattice and rim with beaten egg. Put pie plate on cookie
sheet.
6. Bake 50 to 55 minutes until filling is bubbly and crust golden
brown.
7. Remove to wire rack to cool. Serve warm or at room temperature.
Dust with confectioners’ sugar before serving.
Per serving: 487 calories, 3 g protein, 86 g carbohydrate, 15 g fat,
40 mg chol, 277 mg sodium.
from Woman’s Day 11/23/93 typed by Tiffany Hall-Graham
Yields
8 servings