Cranberry Pie
I almost forgot about posting a recipe today! This is one of my favorite pies. It's kind of like a giant muffin, poured in a pie crust, with a delicious layer of caramel at the bottom. I'm making two of them for the Harvest Dinner this weekend. And a third one, just for me.
Cranberry Pie
Source: Wisconsin Cranberries bag
Equipment
Cutting Board
Sharp knife
Mixing Bowl
Cereal Bowl
Spoon (or spatula)
Nine or Ten inch pie pan
Set of measuring cups and spoons
Ingredients
2 cups cranberries, cut in half
½ cup brown sugar
½ cup chopped walnuts (optional)
2 eggs, well beaten
1 cup sugar
¼ teaspoon salt
1 cup all-purpose flour
½ cup butter or margarine, melted
1 pie crust for nine or ten inch pie pan
Combine cranberries, brown sugar and walnuts together; spread in the bottom of the prepared pie shell. Beat eggs well; gradually add the sugar and salt; continue beating. Stir in flour and melted butter. Pour batter over the berries in the pie shell. Cover edges of pie crust with foil and bake at 400º for 15 minutes. Reduce heat to 350º, remove foil and bake 35 minutes longer or until toothpick inserted in center comes out mostly clean. Serve with ice cream.
Variations: Omit cranberries and substitute berry of choice. Raspberries, cherries, blackberries, and blueberries all make fantastic pies.
Cranberry Pie
Source: Wisconsin Cranberries bag
Equipment
Cutting Board
Sharp knife
Mixing Bowl
Cereal Bowl
Spoon (or spatula)
Nine or Ten inch pie pan
Set of measuring cups and spoons
Ingredients
2 cups cranberries, cut in half
½ cup brown sugar
½ cup chopped walnuts (optional)
2 eggs, well beaten
1 cup sugar
¼ teaspoon salt
1 cup all-purpose flour
½ cup butter or margarine, melted
1 pie crust for nine or ten inch pie pan
Combine cranberries, brown sugar and walnuts together; spread in the bottom of the prepared pie shell. Beat eggs well; gradually add the sugar and salt; continue beating. Stir in flour and melted butter. Pour batter over the berries in the pie shell. Cover edges of pie crust with foil and bake at 400º for 15 minutes. Reduce heat to 350º, remove foil and bake 35 minutes longer or until toothpick inserted in center comes out mostly clean. Serve with ice cream.
Variations: Omit cranberries and substitute berry of choice. Raspberries, cherries, blackberries, and blueberries all make fantastic pies.