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  • 1 x Recipe for a double pie crust
  • 1 1/2 c. Fresh cranberries Water to cover berries in a pan
  • 2 Tbsp. Flour
  • 1/4 c. Water
  • 3/4 c. Raisins, (white or possibly regular)
  • 1/2 c. Brown sugar
  • 1 c. Plus 1 Tbsp. white sugar Lowfat milk to brush pastry
  • 1/4 c. Finely minced pecans

作り方

  1. Heat oven to 350 degrees.
  2. In a saucepan, combine cranberries and raisins and barely sufficient water to cover. Cook, stirring, till skins pop open. In small c. mix flour with 1/4 c. water and stir until smooth. Add in sugar, both white and brown, to cranberry mix and flour mix - cooking until thick and smooth. Pour warm filling into unbaked pie shell.
  3. Moisten edges and cover with top crust. Cut slits in top crust. Brush top crust with lowfat milk and sprinkle on 1 Tbsp. white sugar.
  4. Sprinkle on the pecans. Bake at 350 degrees for about 35 to 40 min until brown and fruit is bubbly around the edges. If top browns too quickly - cover top loosely with foil.
  5. Serves 6 to 8.Nice to serve slightly hot.

Nutrition Facts

Amount Per Recipe %DV
Recipe Size 535g
Calories 1767  
Calories from Fat 93 5%
Total Fat 11.12g 14%
Saturated Fat 0.99g 4%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 47mg 2%
Potassium 1153mg 33%
Total Carbs 432.27g 115%
Dietary Fiber 6.4g 21%
Sugars 392.89g 262%
Protein 6.87g 11%
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