If you’ve never thought of putting luscious, ruby-red cranberries into a pie, hurry and find out how royally delicious this Ann Pillsbury creation really is!
To make the crust tender and tasty, you’ll naturally use Pillsbury’s best — the great all-purpose flour that imparts delicate texture and enticing ripe-wheat flavor to everything you bake. Better start this pie right away quick!
Ann Pillsbury’s Royal Cranberry Pie recipe
Brimming with a piquant flavor that’s different… delightful
Sift together 1-1/2 cups sifted flour and 3/4 teaspoon salt
Cut in 1/2 cup shortening and 1 tablespoon grated orange rind with a pasty blender or two knives until particles are the size of small peas.
Add 5 tablespoons orange juice gradually until dough is moist enough to hold together.
Roll out two-thirds of dough on lightly-floured board. Fit loosely in pan. Trim edges, seal and flute. Fill with cranberry-raisin filling.
Roll out remaining dough. Cut designs from pasty with fancy cookie cutter. Arrange on top of filling.
Bake in hot oven (425 F) for 20 minutes.
2 tablespoons flour
2 cups sugar
1/4 teaspoon salt
2/3 cup water
Heat to boiling, then add
3 cups cranberries
1 cup raisins
1 tablespoons grated lemon rind
Cook until cranberries start to pop — about 10 minutes. Add 2 tablespoons butter and cool before turning into pastry-lined pan.
Makes one 9-inch pie