Monday, December 29, 2014
What's for dessert? Cran-raspberry pie.
Unbaked pastry to fill a 10-inch pie plate (I used pat-in pastry). If your dish is smaller, you can adjust the amounts of filling.
1 cup frozen cranberries
Frozen raspberries to fill up the crust
Half a can of wholeberry cranberry sauce, mixed with 1 tbsp. cornstarch, spread over the fruit in the crust
1/2 cup flour
1/2 cup sugar
1 cup quick oats
1/2 cup oil or choice of other fat
Preheat oven to 425 degrees. Fill crust with fruit and cranberry sauce. Combine flour, sugar, and oats, and stir in oil to make crumbs. Top pie with crumbs, right to the edges. Bake 10 minutes at 425 degrees, then turn down to 350 degrees and continue baking about 40 minutes or until fruit is cooked and topping is golden but not too brown. Whipped cream is nice on top, but it would be fine alone too.