Ingredients
- 22 circle
- 9 pie (plate)
- 1 recipe pastry for lattice top pie coarse sugar for filling
- 1/2 beyond edge
- 200 gr sugar
- 170 gr raisins (chopped)
- 140 gr cranberries (chopped)
- 120 ml boiling water
- 120 ml boiling water
- 55 gr butter
- 24 gr all purpose flour
- 4 gr vanilla
- 1/2 slices wide
Spread filling in pastry. Weave strips across to make a lattice top. Press ends of strips into rim of crust. Fold bottom pastry over strips; seal and flute edge. Sprinkle with coarse sugar. Cover edge with foil. Bake in a 190ºC . oven for 25 minutes. Remove foil; bake for 20 to 25 minutes more or till crust is golden. Cool on a wire rack. Makes 6 servings.
