To make ahead, see tip opposite. hands-on time 20 min. total time 1 hr. 25 min.
1 recipe Pastry for Single-Crust Pie
(see recipe, right)
3 cups fresh or frozen cranberries
3/4 cup dried cranberries
3/4 cup sugar
3/4 cup cranberry juice
1 large orange (11/ 2 tsp. zest; 6 Tbsp.
4 tsp. chopped fresh rosemary
1/2 cup chopped walnuts
Fresh rosemary leaves
1. Preheat oven to 375°F. Prepare pastry. On a large piece of lightly floured parchment paper, roll pastry to a 13-inch circle. Slide parchment and pastry onto a baking sheet. Set aside.
2. For filling: In a medium saucepan combine both cranberries, sugar, cranberry juice, and orange zest and juice. Bring to boiling; reduce heat. Simmer, uncovered, for 20 to 25 minutes or until thickened. Remove from heat. Stir in chopped rosemary. Let cool slightly.
3. Spoon cranberry mixture onto the center of pastry, leaving 11/ 2 inches of border uncovered. Using parchment, lift and fold pastry edge over filling, pleating as necessary. Sprinkle filling with walnuts. If desired, brush pastry with milk.
4. Bake 45 minutes or until crust is golden. Cool slightly before serving. Garnish with rosemary leaves. Makes 6 servings. pastry for single-crust pie In a medium bowl stir together 11/ 2 cups all-purpose flour and 1/2 tsp. salt. Using a pastry blender, cut in 1/4 cup shortening and 1/4 cup butter until pieces are pea size. Sprinkle 1 Tbsp. cold water over part of the flour mixture; toss with a fork. Push moistened pastry to side of bowl. Repeat moistening, using 1 Tbsp. cold water at a time (no more than 5 Tbsp. total), until all flour mixture is moistened. Gather pastry into a ball, kneading gently until it holds together. each serving 516 cal, 23 g fat, 20 mg chol, 263 mg sodium, 76 g carb, 4 g fiber, 5 g pro.