Thursday, December 27, 2012
Cape Cod Cranberry Pie
I have mentioned this pie in a few posts in the past, but I never typed out the recipe. I bake it every Christmas (except for the one year we did not have a working oven). It's quick and delicious. While I enjoy it plain, ice cream or whipped cream on top is nice, too.
I originally discovered the recipe in my New York Times Heritage Cook Book, but the recipe can now be found easily online.
2 cups cranberries
1 1/2 cups sugar
1/2 cup chopped nuts
1 cup flour
1/2 cup melted butter
1/4 cup canola oil
1. Preheat oven to 325F.
2. Spread the cranberries in the bottom of a well-greased ten inch pie plate.
3. Sprinkle with one half cup of the sugar and the nuts.
4. Add the remaining sugar to the eggs, beating well. Beat in the flour, butter, and shortening. Pour over the cranberries.
5. Bake about 1 hour, or until crust is golden brown.
The pie goes fast--so you better make two of them. :^)