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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 6 |
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From the book, Cranberry Easter , by Wende & Harry Devlin, published in 1993. Ingredients:
3 cups cranberries |
3 1/4 cups sugar |
1/2 cup walnuts or 1/2 cup pecans, chopped |
2 eggs |
3/4 cup sugar |
3/4 cup flour |
3/4 cup butter, cut in small pieces |
Directions:
1. Preheat oven to 325'.
2. FILLING:.
3. Mix cranberries, sugar, & nuts together, then spread evenly in bottom of buttered 10 inch pie plate.
4. CRUST:.
5. Beat eggs in bowl until light.
6. Continue to beat, gradually adding first sugar, then flour.
7. Cut in butter.
8. When thoroughly combined & smooth, spread over filling mixture.
9. Bake at 325' for 45 minutes, or until crust browns.
10. Serve hot or cold, with or without whipped cream.
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