Metric Ingredient Imperial
1 double unbaked pie shell (9 inch / 23 cm) 1 (use recipe in archives for vegan version)
15 ml vegan margarine, melted 1 tbsp
30 ml cornstarch 2 tbsp
300 ml sugar 1 1/4 cup
1 ml salt 1/4 tsp
300 ml cold water 1 1/4 cup
500 ml cabbage, finely shredded 2 cup
500 ml cranberries 2 cup
.5 ml almond extract 1/8 tsp
Recipe
Directions
Brush unbaked pie shell with some of the margarine.
In a medium saucepan; blend cornstarch with sugar and salt. Add water slowly, mix until smooth and cook until mixture thickens, stirring constantly. Add cabbage, cranberries, 1 teaspoon (5 ml) butter and any remaining butter. Cook for 5 minutes. Stir in almond extract.
Place filling in unbaked pie shell. Cover filling with pastry top; making several large slits.
Bake in preheated 425 F (220 C) oven for 20 minutes or until pastry is brown and filling is bubbling.
Serves 8