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Prep Time: 10 Minutes Cook Time: 55 Minutes |
Ready In: 65 Minutes Servings: 8 |
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I found this recipe in a Gooseberry Patch Christmas Craft Book. This pie was absolutely wonderful. You can use fresh or frozen cranberries. If you use frozen, don't thaw them. Also, for those of you who need to avoid wheat, this can be made with Bob's Red Mill All Purpose Gluten Free Flour. Ingredients:
2 cups cranberries (fresh or frozen) |
1 1/2 cups sugar (divided) |
1/2 cup pecans, chopped |
2 eggs |
1 cup all-purpose flour |
1/2 cup butter, melted |
1/4 cup shortening, melted |
Directions:
1. Lightly butter a 9 glass pie plate.
2. Spread cranberries over bottom.
3. Sprinkle evenly with 1/2 cup sugar and pecans.
4. In a separate bowl, beat eggs and add remaining one cup sugar; mix well.
5. Blend in flour, butter, and shortening, beating well after each addition.
6. Pour over cranberries.
7. Bake a 325 degrees for 55 to 60 minutes.
8. If desired, serve with a dollop of whipped cream and a sprinkle of cinnamon.
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