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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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From Chicken Soup for the Soul Cookbook Ingredients:
2 cups flour |
1 cup sugar |
2 teaspoons baking powder |
1 cup whole milk |
1 tablespoon melted butter |
2 1/2 cups raw cranberries |
1/2 cup chopped walnuts (optional) |
1 cup sugar |
1/2 cup butter |
3/4 cup evaporated milk |
1 teaspoon vanilla |
Directions:
1. Preheat oven to 350 degrees.
2. To make the pie, in a large mixing bowl combine the flour, sugar and baking powder.
3. Stir in the milk, melted butter, cranberries and walnuts.
4. Mix well and transfer to 2 ungreased 9 inch pie pans.
5. Bake for 30 minutes.
6. To make the sauce, in a small sauce pan combine the sugar, butter and evaporated milk.
7. Bring to a boil and simmer for about 3 minutes, until sugar dissolves.
8. Remove from heat and stir in vanilla.
9. Pour the sauce over the 2 pies and serve hot.
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