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Ingredientes
- 1 x Recipe for a double pie crust
- 1 1/2 c. Fresh cranberries Water to cover berries in a pan
- 2 Tbsp. Flour
- 1/4 c. Water
- 3/4 c. Raisins, (white or possibly regular)
- 1/2 c. Brown sugar
- 1 c. Plus 1 Tbsp. white sugar Lowfat milk to brush pastry
- 1/4 c. Finely minced pecans
Direcciones
- Heat oven to 350 degrees.
- In a saucepan, combine cranberries and raisins and barely sufficient water to cover. Cook, stirring, till skins pop open. In small c. mix flour with 1/4 c. water and stir until smooth. Add in sugar, both white and brown, to cranberry mix and flour mix - cooking until thick and smooth. Pour warm filling into unbaked pie shell.
- Moisten edges and cover with top crust. Cut slits in top crust. Brush top crust with lowfat milk and sprinkle on 1 Tbsp. white sugar.
- Sprinkle on the pecans. Bake at 350 degrees for about 35 to 40 min until brown and fruit is bubbly around the edges. If top browns too quickly - cover top loosely with foil.
- Serves 6 to 8.Nice to serve slightly hot.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 535g | |
| Calories 1767 | |
| Calories from Fat 93 | 5% |
| Total Fat 11.12g | 14% |
| Saturated Fat 0.99g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 47mg | 2% |
| Potassium 1153mg | 33% |
| Total Carbs 432.27g | 115% |
| Dietary Fiber 6.4g | 21% |
| Sugars 392.89g | 262% |
| Protein 6.87g | 11% |
