Cranberry Pie
By Yankee Magazine|May 08 2003|
Yield
8 to 10 servings
Ingredients
2 cups chopped cranberries
1 cup chopped pecans
1-1/2 cups sugar, divided
2 large eggs
1/2 cup (1 stick) butter, melted and cooled
1 cup flour
1/4 teaspoon salt
2 teaspoons vanilla extract
Instructions
Preheat oven to 350 degrees F. In a greased 10-inch pie plate, combine the cranberries, pecans, and 1/2 cup of the sugar. Stir gently to mix well. In a mixing bowl, combine the eggs, melted butter, remaining 1 cup sugar, flour, salt, and vanilla. Stir the batter until it is smooth and all the flour is mixed in. Pour the batter over the cranberry mixture and stir gently with a spoon to partly incorporate the top and bottom layers; they don’t need to be completely blended. Bake for about 40 minutes, or until done.
Quick and easy, and a BIG hit with everyone who tried it, even those who don’t usually “do” cranberries! It’ll be a regular for T.G. and Xmas!
Extremely easy and oh so different! Already found a reason to make a second one.