2 cup raisins
2 cup cranberries, fresh or frozen
1 1/2 cup sugar
1/3 cup flour
1/4 tsp salt
2/3 cup water
1 1/2 tbl lemon juice
Grated peel of one orange
1/2 tsp almond extract
2 x Prepared pastry sheets for 2-crust, 9″ pie
1/2 cup toasted slivered almonds, cooled
1 x Egg, lightly beaten
Procedures : In 3-quart saucepan mix raisins, cranberries, sugar, flour and salt.
Mix in water.
Cook and stir over medium heat until cranberries pop and mixture is slightly thickened, 5 to 8 minutes.
Remove from heat and cool to lukewarm.
Mix in lemon juice, orange peel, and almond extract.
Heat oven to 425 degrees.
Line 9″ pie plate with 1 pastry sheet; crimp edge.
Place the remaining pastry sheet on cutting board, and with paring knife cut out 20 to 24 simple leaf shapes to 2 to 3 inches long and about 1 inch wide. Mark veins on leaves with back of knife.
Mix almonds in raisin mixture; pour into pie shell.
Arrange leaves to cover filling.
Brush top lightly with egg, and sprinkle with additional sugar.
Bake 15 minutes. Reduce heat to 375 degrees and continue to bake 15 to 20 minutes until filling is bubbly and crust is nicely browned.
Cool on rack.
Serve warm or at room temperature.
Top with vanilla ice cream, if desired.
Makes 1 9″ pie, 8 servings