Here's a reason to buy extra cranberries this Thanksgiving. As if we needed another reason. I always buy lots of fresh cranberries this time of year and put them in the freezer so that I have them on hand for bread and muffins year round but this pie provides extra incentive for cranberry hoarding. It's super easy, really delicious and different from the usual fruit pie on the Thanksgiving groaning board.
My dear friend Bev always brings this pie to our Needle Nellies holiday party and it's always a BIG hit. Bev was absent from the party this past week. She and her husband have made the leap and moved to Oregon to be closer to their family. She was so missed by all of us but her pie made an appearance to remind us of her sweet self. Isn't it wonderful how a recipe can go straight to the heart and keep special people close to us? I'm sharing her recipe with you so I can spread the love and PIE!
NANTUCKET CRANBERRY PIE
1 ½ C Sugar
½ C Chopped Walnuts
1 pkg. Fresh Cranberries
3/4C MELTED shortening or margarine (I NEVER use this I'm a straight up butter girl)
2 Beaten egg
1 tsp. Almond extract
Directions:1. * In the bottom of a greased 9”X10” pie dish, evenly spread the washed fresh cranberries
2. Sprinkle 1/2C sugar and 1/2C chopped walnuts evenly over the berries
3. Cream 1C sugar with 3/4C MELTED margarine or butter
4. Add 2 beaten eggs, flour, and almond extract to creamed mixture
5. Pour batter over berry mixture
6. Bake at 325 Degrees for 60 minutes until center is done and not giggly (this is a technical term) and edges are nice and golden.
NOTE: No baking powder or soda in this recipe
Splenda does not work in this recipe
*The size of the dish seems to be important in the success of this recipe. If the dish is too deep it will turn out more cake like, still good but not pie.
Hope you have a wonderful holiday with people you love and be sure to get them to share their recipes with you. You never know when time and distance will intervene. Food memories keep our dear ones close ever when we are miles apart.
Happy Thanksgiving to all of you and especially to Bev and Al.
Until next time,