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Wisconsin Cranberry-Nut Pie
Bake: 45 mins at 375°F
Ingredients
- 1 recipe Pastry for Single-Crust Pie (see recipe below)
- 4 cups fresh or frozen cranberries, thawed
- 1/2 cup packed brown sugar
- 1/2 cup chopped nuts
- 3 tablespoons all-purpose flour
- 1/2 teaspoon ground cinnamon
- 1 egg
- 1/2 cup granulated sugar
- 1/2 cup all-purpose flour
- 1/3 cup butter, melted
- Ice cream or whipped cream (optional)
Directions
1. Prepare the pastry. On a lightly floured surface, roll dough to form a 12-inch circle. Ease into a 9-inch pie plate, being careful not to stretch pastry. Trim to 1/2 inch beyond the edge of the pie plate; fold under the extra pastry. Crimp the edge. Set aside.
2. For filling, in a large bowl, mix cranberries, brown sugar, nuts, the 3 tablespoons flour, and the cinnamon. Spoon mixture into pastry shell.
3. In a mixing bowl, beat egg until thick. Gradually add granulated sugar and beat until well combined. Beat in the 1/2 cup flour and the melted butter. Pour batter over cranberries. To prevent overbrowning, cover edge of pie with foil.
4. Bake in a 375 degree F oven for 25 minutes; remove foil. Bake for 20 to 25 minutes more or until top is golden. Serve with ice cream or whipped cream, if you like. Makes 8 servings.
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Note:
To make pastry cutouts to trim the top of the pie, roll out pastry scraps about 1/8 inch thick and use small cutters to form leaf shapes. Place cutouts on a baking sheet and bake in a 375 degree F oven for 4 or 5 minutes or until the cutouts are lightly browned.
Ingredients
- 1 1/4 cups all-purpose flour
- 1/4 teaspoon salt
- 1/3 cup shortening
- 4 to 5 tablespoons cold water
Directions
In a bowl stir together flour and salt. Using a pastry blender, cut in shortening until pieces are pea-size. Sprinkle 1 tablespoon of water at a time over the flour mixture, tossing with a fork until all of the dough is moistened. Form dough into a ball.
