Mock Cherry Pie

Ingredients

• 2 cups Fresh Cranberries (Halved)
• 1 cup Raisins (Seeded and cut in pieces)
• 0.75 cup Granulated Sugar
• 1 tablespoon All-Purpose Flour
• 1 teaspoon Butter (Unsalted, cut into small pieces)
• 2 sheets Pie Crust (Store-bought or homemade)
• 4 medium Peaches (For Peach Pie Variation)
• 0.25 cup Water (For Peach Pie Variation, adjust as needed)
• 0.25 cup Granulated Sugar (To taste, for Peach Pie Variation)
• 1 cup Heavy Whipping Cream (For Peach Pie Variation topping)
• 2 tablespoons Powdered Sugar (For Peach Pie Variation topping)
• 0.5 teaspoon Vanilla Extract (For Peach Pie Variation topping)
• 1 pint Fresh Strawberries (For Strawberry Variation)

Instructions

1. 1In a large bowl, mix together the halved cranberries, raisins, sugar, and flour.
2. 2Line a pie dish with one sheet of pie crust. Pour the cranberry filling into the crust. Dot the top of the filling with small pieces of butter. Cover with the second sheet of pie crust, crimping the edges to seal.
3. 3Bake in a preheated oven at 375°F (190°C) for 35-40 minutes, or until the crust is golden brown and the filling is bubbly.
4. 4Remove skins from peaches. This may be done easily after allowing peaches to stand in boiling water for one minute. Cut into eighths and cook until soft with enough water to prevent burning; sweeten to taste with sugar. Cool.
5. 5Fill a pre-baked pie crust with the cooled peach mixture. In a separate bowl, whip heavy cream with powdered sugar and vanilla extract until stiff peaks form. Cover the peach pie with the whipped cream.
6. 6Fresh strawberries, cut in halves, slightly mashed and sweetened, are attractively served in a pastry case.