Acadian Cranberry Pie Recipe
Nova Scotian Traditional Recipe
Yield
8 servingsPrep
20 minCook
20 minReady
60 minTrans-fat Free, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cup |
cranberries
|
|
| ¼ | cup |
water
|
|
| ¾ | cup |
sugar
|
|
| 2 | tablespoon |
sugar
|
|
| 1 | each |
eggs
lightly beaten |
|
| 1 | tablespoon |
butter
|
|
| 9 | inch |
pastry
double crust lattice top |
* |
| 1 | cup |
heavy whipping cream
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
cranberries
|
|
| 59 | ml |
water
|
|
| 177 | ml |
sugar
|
|
| 3E+1 | ml |
sugar
|
|
| 1 | each |
eggs
lightly beaten |
|
| 15 | ml |
butter
|
|
| 9 | inch |
pastry
double crust lattice top |
* |
| 237 | ml |
heavy whipping cream
|
|
Directions
Cook cranberries, water and sugar about 25 minutes. Allow mixture to cook and add beaten egg and butter.
Roll out pastry for bottom crust, place in pie pan and bake at 400℉ (200℃) for 5 minutes. Remove from oven and allow to cool.
Fill crust with cranberry mixture. Top with lattice crust.
Return pie to oven and bake for another 35 to 40 minutes at 350℉ (180℃). Serve with cream.
