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    Cranberry Pie

    Nov 7, 2009 · 15 Comments

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    Cranberry Pie

    Cranberry Pie

    In my book, cranberries do not get enough "respect", at least not in my neck of the woods (Pennsylvania).

    The only relationship I had with cranberries for the better part of my life was to hear that awful slurping sound when someone was dumping cranberry sauce out of "that can" for Thanksgiving dinner. I had (and still do not have) noooo interest in eating that stuff! I don't quite get the attraction but I know so many folks are passionate about that sauce and what it represents.

    Take for instance the fact that for the last few years, I make not one but 2 varieties of homemade cranberry compote, sauce...call it what you will. I change it up every year and in the end, no matter how many folks are at the Thanksgiving table, I have a much better chance of selling them swamp land in Florida than having them try something other than "that can"! One year, I hid the canned stuff, just waiting to see if anyone said anything and I almost had an angry mob on my hands. Oh well!!

    This dessert is a favorite of mine, as soon as I see fresh cranberries at the market I get excited knowing I will soon be making and sharing Cranberry Pie.

    I should warn you that for whatever reason, pregnant women particularly, go crazy for this dessert, seriously crazy!!

    My 5 year old daughter made this one yesterday, I only helped her with the chopping of the berries. She chopped about one to my every 20 lol!

    This Cranberry Pie dessert is perfect for your Thanksgiving table, anywhere near Christmas or of course just to celebrate that fresh cranberries are here!!

    How about letting a child in your life make this for their contribution to your holiday meal, I guarantee you that they, number one, can do it and number two will feel so very special.
    Enjoy!

    Cranberry Pie Recipe

    2 cups of halved fresh cranberries
    ½ cup chopped walnuts
    ½ cup sugar

    2 large eggs
    ¾ cup butter, melted and cooled
    ¾ cup sugar
    1 cup flour

    Preheat oven to 350 degrees
    Grease a 9 or 10 inch spring form pan

    In a medium bowl combine cranberries, walnuts and ½ cup of sugar.
    Mix well. Pour mixture directly into your well greased spring form pan.
    Spread evenly.

    In a medium bowl, combine butter and sugar. Mix well. Add in the eggs and the four. Mix well.

    Spread batter gently over the cranberry/walnut mixture until all areas are covered.

    Bake on top of a baking sheet (to catch drips) for 35 minutes or until a toothpick inserted into the cake portion comes out clean.

    Once removed from the oven let it sit for a minute. Then ever so gently go around the perimeter of the pan with a butter knife gently breaking the connection of the pie and the pan. Slowly, release the side of the pan and remove.
    Let the pie sit for another minute. Then gently invert onto a plate. As you slowly begin to remove the bottom of the pan from the top of the pie use a butter to guide the topping away from the pan. If you want more of a cake feel you can always double the batter, but this is how I like it best.
    Cool and serve. Oh and watch out for the pregnant women!

    **I usually make this as one regular sized pie, however to make as mini "pies" as pictured above, use 4 to 6, three or four-inch springform pans, divide your mixtures up evenly (depending on size used) and bake for 20-25 minutes or until a toothpick inserted into the cake part comes out clean.

    Enjoy!

    More Christmas

    • Peppermint White Chocolate Biscotti
    • White Chocolate Peppermint Martini
    • Christmas Wassail Recipe
    • Candied Pecans
    107 shares
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    Reader Interactions

    Comments

    1. Monica H says

      November 09, 2009 at 7:35 am

      Oh it's so pretty. I love cranberries of all kinds, even the jarred stuff. he he!

      Reply
    2. MaryMoh says

      November 09, 2009 at 11:14 am

      That looks so lovely and delicious. I would love a big slice of that with ice cream....mmmm. Thanks for sharing

      Reply
    3. No-Frills Recipes says

      November 09, 2009 at 3:08 pm

      Looks great, very colourful.

      Reply
    4. Lisa says

      November 10, 2009 at 12:24 am

      Sounds wonderful!

      Reply
    5. Love the Decor! says

      November 19, 2010 at 4:08 am

      Yum!!
      In from foodie friday!!

      Reply
    6. Miz Helen says

      November 19, 2010 at 4:20 am

      This pie is beautiful. Your recipe looks very good. Thank you for sharing it with us.
      Have a wonderful Thanksgiving!
      Miz Helen

      Reply
    7. Anjie says

      November 20, 2010 at 12:29 am

      I can't wait to try this. I'm allergic to walnuts, so I'm gonna try almonds instead. But I am sure it is better with the walnuts.

      Reply
    8. Anonymous says

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    10. Anonymous says

      September 03, 2014 at 1:13 am

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      you knew where I could locate a captcha plugin for my comment form?
      I'm using the same blog platform as yours and I'm having difficulty finding one?
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      Reply
    11. Life with Kaishon says

      November 18, 2014 at 10:46 pm

      This is really pretty!

      Reply
    12. Mora says

      November 20, 2021 at 5:09 pm

      All purpose flour or self rising?

      Reply
      • Colleen says

        November 22, 2021 at 7:40 pm

        AP

        Reply
    13. JM says

      November 24, 2021 at 1:04 pm

      Can you prepare pie and bake the next day? Can’t wait to try it

      Reply
      • Colleen says

        November 24, 2021 at 5:33 pm

        I have not done that, if kept in the fridge it should work. Let me know how it goes.

        Reply

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