Perfect for autumn holiday meals, this pie is best served warm with a scoop of vanilla ice cream.
Recipe information
Yield
makes one 9-inch pie
Ingredients
Preparation
Step 1
On a lightly floured surface, roll out half the pastry to make an 11-inch circle. Transfer to a 9-inch pie pan; trim and refrigerate until ready to use along with the remaining pastry.
Step 2
Combine the cranberries, flour, 2 cups of the sugar, the salt, water, raisins, and lemon zest in a saucepan and heat to a boil. Simmer, covered, over medium heat for about 10 minutes, until the cranberries start to pop. Remove from the heat. Add butter. Cool completely.
Step 3
Position the oven racks so that one rack is in the center of the oven. Preheat the oven to convection bake at 375°F.
Step 4
Roll out the second half of the pastry to make an 11-inch circle. With a pastry wheel, cut into eight 1/2-inch strips.
Step 5
Put the fruit filling into the pie shell and sprinkle with the almonds. Moisten the edge of the shell slightly with cold water. Arrange 4 pastry strips 1 inch apart across the filling; press the ends into the rim of the pastry. Place 4 pastry strips across the first ones at right angles to make a lattice. Press the ends to the rim of the pie and crimp. Lightly brush the pastry with the beaten egg and sprinkle with the remaining 1 tablespoon sugar. Bake for 35 to 45 minutes or until the crust is nicely browned. Cool the pie on a wire rack.
