Subj : Re: Cranberry Raisin Pie
To   : Ben Collver
From : Dave Drum
Date : Thu Feb 27 2025 05:32:00

-=> Ben Collver wrote to Dave Drum <=-

 BC>       Title: Cranberry Raisin Pie

 DD> Betcha could make this using craisins (dried cramberries).
 DD>       Title: Apple Pie A La Zing

 BC> Becheright about that!  Probably wouldn't even need to reconsitute
 BC> them in hot water.

Couldn't hurt though. There's often a difference - depending on who's 
dried cranberries you are using - in just how dried/shriveled they are.
Craisins are a trademark of Ocean Spray. But a number of stupormarkup
chains have their own house-brand - I've used the ones from Hy-Vee and
Country Market as well as the Ocean Spray variety and they all differ,

Currently I'm working on a bag from Hy-Vee that 've been adding to my
instant oatmeal.

 BC> MMMMM----- Recipe via Meal-Master (tm) v8.06

 BC>       Title: Apricot Chocolate Almond Cake
 BC>  Categories: Cakes
 BC>       Yield: 10 Servings

 Dried froots are great for lotsa things.  This is one of my dried fruit
 recipes that I have made. It's quite nice. I didn't go all hoity-toity
 with the Armagnac - just used some old Christian Brothers Brandy that
 was in a back corner of the pantry.  Bv(=  No one complained, And, to
 be honest Armagnac is brandy from some snooty region of Frogland.
 
 MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Dried Fruit & Almond Tart
 Categories: Pastry, Fruits, Nuts, Desserts, Booze
      Yield: 8 servings
 
MMMMM---------------------------FRUIT--------------------------------
    1/2 c  Pitted prunes; quartered
    1/2 c  Dried apricots; halved
    1/2 c  Dried Calimyrna figs;
           - quartered
    3/4 c  Armagnac

MMMMM---------------------------CRUST--------------------------------
  1 1/2 c  A-P flour
    1/4 c  Sugar
      1 ts Salt
    1/2 ts Ground cinnamon
    1/2 c  Cold unsalted butter; in
           - pieces
      1    Egg yolk
           +=WHISKED WITH=+
      1 tb Water
      1 tb Water

MMMMM--------------------------FILLING-------------------------------
      6 tb Unsalted butter; room temp
    2/3 c  Confectioners' sugar,
           - sifted
      2 lg Eggs
      1 ts Vanilla extract
      3 tb A-P flour
    1/2 ts Salt
  1 1/3 c  Blanched almonds; toasted,
           - fine ground
 
  For the fruit, combine the prunes, apricots and figs in
  a mixing bowl and cover with the Armagnac. Let stand for
  3 hours, turning the fruit from time to time.
  
  Meanwhile for the crust, place the flour, sugar, salt
  and cinnamon in a food processor and pulse just to
  combine. Add the butter and pulse until the mixture
  resembles coarse meal. With the machine running, pour in
  the egg mixture. Process just until dough begins to come
  together. Gently press the dough together with your
  hands, flatten into a disk and cover with plastic wrap.
  Refrigerate for 30 minutes.
  
  Set oven @ 350ºF/175ºC.
  
  Drain the fruit; set aside. Roll out the dough between 2
  large sheets of plastic wrap and fit it into a 10-inch
  tart pan with a removable bottom, or a 10-inch quiche
  dish. For the filling, cream the butter and the
  confectioners' sugar with an electric mixer. Beat in the
  eggs one at a time. Add the vanilla. Mix in the flour
  and the salt. Stir in the ground almonds.
  
  Spread the fruit evenly over the bottom of the tart
  shell. Spoon the filling over the fruit. Bake until the
  filling is set and the crust is browned, about 40
  minutes. Place on a rack to cool. Cut into wedges and
  serve.
  
  By: Molly O'Neill
  
  Yield: 8 servings
  
  RECIPE FROM: https://cooking.nytimes.com
  
  Uncle Dirty Dave's Kitchen
 
MMMMM

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