Recipe: Cornucopia Pie (double-crust using cranberries, raisins, apples and pears)

CORNUCOPIA PIE

FOR THE CRUST:
1 pkg. refrigerated pie crust, or homemade crust (recipe follows)

FOR THE FILLING:
1/2 cup chopped cranberries
1/2 cup raisins
1 cup sugar
1 tablespoon cornstarch
2 tablespoons water
1 tablespoon brandy
1 teaspoon vanilla

FOR THE FRUIT:
3 cups sliced, peeled apples
2 cups sliced, peeled pears
1/4 cup sugar
3 tablespoons cornstarch
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice

FOR THE TOPPING:
1 beaten egg white
2 teaspoons sugar combined with 1/8 teaspoon ground cinnamon

Heat oven to 425 degrees F.

TO MAKE THE FILLING:
In a saucepan, combine cranberries, raisins, 1 cup sugar, 1 tablespoons cornstarch and 2 tablespoons water. Stir, then add vanilla and brandy. Cook on medium heat until boiling; boil for 3 minutes. Remove from heat and cool.

Combine all fruit ingredients; mix in the cooled filling ingredients.

Spoon into crust; top with second crust. Seal edges and flute. Cut slits in top crust; brush with egg white. Sprinkle with sugar/cinnamon mix.

Bake for 20 minutes with crust edges covered with foil. Uncover and bake an additional 20 to 25 minutes, or until browned.

HOMEMADE PIE CRUST

2 cups flour
1/2 teaspoon salt
1 tablespoon sugar
3/4 cup shortening
1 large egg, lightly beaten
1 tsp. vinegar
3/4 tablespoon cold water

Combine dry ingredients; cut shortening in with pastry blender. Combine egg and vinegar in separate bowl; add to flour mixture. Add water, a tablespoon at a time, until you can form a ball. Add small amount of flour to roll out. Be careful to not overhandle dough. Roll out the bottom and top crust for a 9-inch pie.

Recipe submitted by: Terri Mcllhon

Makes 1 (9-inch) pie, 8 servings
Source: Burning Sun and Silver Moon by The Junior League of Rockford, Iowa