My Mom started baking this cranberry pie when I was young and it has been a long time family favorite. When I moved out on my own, I made sure to get the recipe so that Jason and I could enjoy it at our house. We usually have it around the holidays when fresh cranberries are available, but frozen berries are also tasty and they make it possible to enjoy this pie as a splurge any time of year.Nutritional Information
443 calories; 5g protein; 54g carbohydrates; 443g fat; 87mg cholesterol; 99mg sodium; 3g fiber
Makes 8 servings
Ingredients
- 2 cups fresh cranberries
- 1 and 1/2 cup evaporated cane juice crystals or organic sugar, divided
- 1/2 cup English walnuts
- 2 eggs
- 1 cup flour
- 1/2 cup butter or margarine
- 1/4 cup vegetable shortening
Instructions
- Preheat the oven to 325 degrees.
- Grease a 10 inch pie plate with butter or cooking spray and spread the cranberries over the bottom.
- Sprinkle the nuts and 1/2 cup of the sugar over the cranberries.
- Combine the butter and shortening and melt them together in the microwave. Set aside.
- Beat the eggs well in a bowl. Add the remaining sugar and beat again thoroughly. Add the flour and butter and shortening mixture and beat well to combine.
- Pour the batter over the cranberries, nuts and sugar in the pie plate. Bake for 1 hour, or until a toothpick comes out clean and the top of the pie is golden.
This pie looks much more attractive if it is served upside down, revealing the colorful filling. It is especially good with a dollop of fat free whip cream. People are surprised by how wonderfully tasty this somewhat cake-like pie is AND it is so very quick & easy to make! I love it!