Wisconsin Cranberry-Nut Pie

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.

For filling, in a large bowl, mix cranberries, brown sugar, nuts, the 3 tablespoons flour, and the cinnamon. Spoon mixture into pastry shell.

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.

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.