Brandied Cranberry Fruit Pie
Serves: 4
Lilian Bahringer
1 January 1970
Based on User reviews:
47
Spice
61
Sweetness
47
Sourness
44
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
2 tbsps
Lemon Juice1 cup
Raisin1 cup
Sugar (confectioners')2 tbsps
Tapioca (minute)1.5 tbsps
Butter (softened)Directions:
1
Preheat the oven to 400 degrees F
2
Line a 9-inch pie pan with your favorite pastry
3
In a large bowl, combine orange, lemon juice, peach pie filling, cranberries, raisins, sugar, tapioca, and 1/3 cup brandy
4
Mix well
5
Spoon filling mixture into pie crust
6
Top the pie with another crust and seal and flute the edges
7
Cut slits into the top crust
8
Cover the edge of the pie with aluminum foil to prevent excessive browning
9
Bake for 40 minutes
10
Remove the foil and bake an additional 20 minutes until the crust is browned
11
Place pie on rack to cool
12
Icing: Mix the confectioners' sugar, butter, and remaining 1 1/2 teaspoons brandy in a small bowl until smooth
13
Gently drizzle or spread over cooled pie