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Wisconsin Cranberry-Nut Pie




Source of Recipe


Internet


List of Ingredients




1 recipe Pastry for Single-Crust Pie (recipe follows)
4 cups fresh or frozen cranberries, thawed
1/2 cup packed brown sugar
1/2 cup chopped nuts
3 tablespoons all-purpose flour
1/2 teaspoon ground cinnamon
1 egg
1/2 cup granulated sugar
1/2 cup all-purpose flour
1/3 cup butter, melted
Ice cream or whipped cream (optional)

1. Prepare the pastry. On a lightly floured surface, roll dough to form a 12-inch circle. Ease into a 9-inch pie plate, being careful not to stretch pastry. Trim to 1/2 inch beyond the edge of the pie plate; fold under the extra pastry. Crimp the edge. Set aside.

2. For filling, in a large bowl, mix cranberries, brown sugar, nuts, the 3 tablespoons flour and the cinnamon. Spoon mixture into pastry shell.

3. In a mixing bowl, beat egg until thick. Gradually add granulated sugar and beat until well combined. Beat in the 1/2 cup flour and the melted butter. Pour batter over cranberries. To prevent overbrowning, cover edge of pie with foil.

4. Bake in a 375 degree F. oven for 25 minutes; remove foil. Bake for 20 to 25 minutes more or until top is golden. Serve with ice cream or whipped cream, if you like.

Makes 8 servings.

Note: To make pastry cutouts to trim the top of the pie, roll out pastry scraps about 1/8 inch thick and use small cutters to form leaf shapes. Place cutouts on a baking sheet and bake in a 375 degree F. oven for 4 or 5 minutes or until the cutouts are lightly browned.

Pastry for Single-Crust Pie: In a mixing bowl, stir together 1-1/4 cups all-purpose flour and 1/4 teaspoon salt. Using a pastry blender, cut in 1/3 cup shortening until pieces are peasize. Sprinkle 1 tablespoon of cold water over part of the mixture; gently toss with a fork. Push moistened dough to the side of the bowl. Repeat moistening dough, using 1 tablespoon cold water at a time, until all the dough is moistened (4 to 5 tablespoons cold water total). Form dough into a ball.



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