Friday, February 5, 2010

Cranberry Pie

This pie is so delicious.  It's a refreshing and unique addition to any holiday pie spread.  It's almost like a pecan pie filling with a sweet eggy custardy mixture but using cranberries instead of pecans.  I often stock up on bags of cranberries in November and store them in my freezer so I can make this whenever a craving hits--usually sometime mid-January. From Becky Nielson and good 'ole recipe swap!


INGREDIENTS
Crust
• 2½ cups flour
• ½ tsp. salt
• 1 cup lard or shortening
• 1 egg, beaten
• 1 Tbsp. Vinegar
• ¼ cup water

Cranberry Custard Filling
• 1 cup white sugar
• 1 egg, beaten
• 1 Tbs. Flour (heaping)
• ½ cup water
• 1 tsp. Vanilla (optional)
• Cranberries (fresh or frozen)

DIRECTIONS
1. Mix flour and salt, cut in shortening.
2. In a separate bowl mix egg, vinegar, and water. Combine with flour and shortening mixture. Form dough into a ball. Divide in half. Roll half into the bottom crust and put into pie pan. Roll out the other half into the top lattice crust.
3. Cover bottom of the crust with one monolayer of cranberries.
4. Mix in bowl sugar, eggs, flour, water, and vanilla. Pour over cranberries.
Put on lattice top crust. Bake at 375F for 15 minutes (until the cranberries “pop”). Then reduce heat to 350F and bake for about 40 minutes or until the crust is light brown. Serve warm with vanilla ice-cream or chill and serve chilled.  Both are great!

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