Question ID: 3000-7370-0-4-12-16
Recipe Description
Pie dough: Enough for a top and bottom crust. I make my own, but store bought versions tend to be surprisingly tasty as well.
Cranberries:2.5 cups, frozen
Dates: 2.5 cups, fresh
Sugar: 1.25 cups
Cornstarch: 3 tablespoons
Salt: 1/4 teaspoon
Butter: 2 tablespoons
Open bag of frozen cranberries, place in large colander over a bowl. Leave in refrigerator overnight.
Assemble and measure all ingredients.
Set aside pie dough in the fridge until ready to roll out.
Set oven temperature to 450 degrees.
Fill a 2 quart saucepan 3/4 of the way full with water.
Turn on stovetop burner.
I find it easier to measure them on an electronic scale since they will be divided in half for each fruit later.
Set measured butter aside.
By now your water is probably boiling.
Carefully add the dates.
Divide the dry ingredients between two medium bowls.
Once the dates come to a boil, remove from the stovetop and drain in a colander.
Let the dates cool to room temperature.
Peel, chop and pit dates into the same size as the cranberries.
Mix cranberries and dates in each medium bowl of dry ingredients.
Roll out the pie dough for the bottom crust.
Roll dough onto rolling pin and unroll onto pie tin.
Fashion edges as desired, making sure to leave a 1" overhang.
Add date mixture to bottom crust.
Top with cranberry mixture.
Dot top of the filled pie with reserved butter.
Roll out remaining pie dough.
Add to filled pie by rolling onto pin, as with the bottom crust.
Fashion edges as desired, joining with bottom edges.
Be sure to cut vents into top crust.
Add decorative shapes.
Bake pie at 450 degrees for 10 minutes.
Lower oven temperature to 350 degrees and bake for 30 minutes longer, or until pie is golden brown.
Enjoy!
Question & Answer
Question: Select the incoherent image in the following sequence of images.
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