The poor, neglected cranberry seldom makes an appearance at our dinner tables unless there’s a Holiday involved.
In recent years, cranberries have been trying to come into their own by promoting new recipe’s that utilize the unique flavor they hold. Folks have begun to experiment with and accept them, as though it were finally a legitimate berry!
Below is my Mama’s and sister Linda’s Cranberry Pie recipe … easy, delicious and fool proof. And under that recipe is my own interpretation of the pie, because, well … some of us really, really don’t like cranberries!
This pie, even to a cranberry hater, is absolutely delicious.
Linda’s Cranberry Pie Recipe
- 2 or more cups cranberries, washed
- 1 1/2 cups sugar
- 3/4 cup margarine melted
- 1 cup nuts, chopped
- 2 eggs, beaten
- 1 cup flour
- Grease pie pan.
- Spread berries in pan.
- Cover with only 1/2 cup sugar. Cover with nuts.
- In a bowl, mix melted margarine with remaining 1 cup sugar. Add eggs and flour.
- Pour over pie.
- Bake in 325 degree Fahrenheit oven for 1 hour.
Now my version uses the same ingredients, except I substitute a large can of Cherry Pie filling for the cranberries.
- Poor the cherry filling in a 10″ glass pie plate.
- Add about a half cup of sugar, cup of nuts (I use pecans but walnuts work well, too)
- 1/2 teaspoon of almond extract (or a teaspoon if you’re fond of the flavor)
- Take a spoon and mix it together in the pan.
- Microwave 3/4 cup margarine or butter to soften/melt. Maybe 20 secs … 30 max
- Add 1 cup of sugar, one cup of flour.
- Add 1/2 teaspoon of almond extract
- Take the 2 eggs and beat them, add to the flour mixture. Mix well with a spoon.
- Pour batter over cherry mixture, bake at 325 degrees for 45 minutes to an hour (or when ever the top gets to be golden brown).
If you use the wrong size pan, it will bubble over and make a mess, so put some tin foil under the rack and save your nerves for more important things …. like playing with your kids!