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Cranberry: Cranberry Surprise Pie

Source of Recipe

Yankee Magazine


Recipe Introduction

A quick, company's-coming pie that makes its own crust and tastes like a macaroon cookie with cranberries. Serve it during the holidays, when cranberries are most available, with a dollop of whipped cream.

List of Ingredients

2 cups raw cranberries (fresh or frozen)
1/2 cup sliced almonds
1-1/2 cups white sugar
2 eggs
3/4 cup (1-1/2 sticks) butter, melted
1 teaspoon almond extract
1 cup all-purpose white flour
Whipped cream



Recipe

Preheat the oven to 325 degrees F. Grease a 10-inch pie plate.

Wash the cranberries, leaving some water on them. Combine the cranberries with the almonds in the pie plate. Sprinkle with 1/2 cup of the sugar.

In a mixing bowl, cream the remaining 1 cup sugar with the eggs and butter. Stir in the almond extract. Add the flour and mix well. The batter will be thin. Pour over the cranberries.

Bake for 35 to 45 minutes or until a tester inserted near the center of the crust comes out clean. Let cool slightly before serving warm, or serve completely cooled, with a dollop of whipped cream on each slice.


YIELD: 8 Servings