| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
American |
Pie |
8 |
Servings |
INGREDIENTS
| 4 |
c |
Cranberries |
| 1 1/2 |
c |
Sugar |
| 3 |
tb |
Cornstarch |
| 1 |
|
Egg; lightly beaten |
| 1/2 |
ts |
Almond extract |
|
|
Pastry for a 2-crust; 9-inch pie |
INSTRUCTIONS
Have you ever tried a cranberry pie? I hadn't, and it's not likely that
you have either. In Colonial times this was a populartreat, using the
native American berries.
Preheat the oven to 400°. Wash and pick over cranberries; drain
thoroughly. Chop cranberries and mix with sugar and cornstarch. Mix egg and
almond extract and combine with cranberries. Line a 9-inch pie plate with
half the pastry. Add cranberry mixture. Cover with strips of pastry
arranged in a lattice, and seal edges. Bake 10 minutes. Reduce heat to 350°
and continue baking about 35 minutes, or until cranberries are soft and
pastry is browned.
From <The Frugal Gourmet Cooks American>. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
A Message from our Provider:
“Jesus: the ultimate”