Cape Cod October Pie
pastry for a two-crust pie
1 1/2 cups cranberries, coarsely chopped
1 1/2 cup peeled, cored and diced apples
1/2 cup raisins
1/2 cup chopped walnuts (I used Pecans)
1 1/2 cups sugar
2 Tablespoons flour
1 teaspoon cinnamon
1 teaspoon vanilla extract
4 Tablespoons butter
Preheat oven to 425 degrees F. Line a 9-inch pie plate with pie crust set aside.
Toss together the cranberries, apples, raisins and walnuts with the sugar, flour, cinnamon, cranberry juice and vanilla in a medium-sized bowl. Spoon carefully into the unbaked pie shell and dot with butter. Top with remaining pie crust. You can make a lattice pie top or not. I did not. Crimp together top and bottom crust. Brush with milk and sprinkle lightly with sugar if desired. Bake for 40 minutes, or until fruits are tender and pastry is brown. Let cool for at least 10 minutes before serving.
Cecelia Bedelia said the recipe originated from the cookbook, Miss Ruby's Cornucopia
If you want your pie to be the talk of the evening this unusual pie will do the trick!