Cape Cod Cranberry Pie
Yield
8 servingsPrep
30 minCook
60 minReady
90 minTrans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
cranberries
|
|
| 1 ½ | cups |
sugar
|
|
| ½ | cup |
nuts
chopped |
|
| 2 | large |
eggs
well beaten |
|
| 1 | cup |
all-purpose flour
|
|
| ½ | cup |
butter
melted |
|
| ¼ | cup |
vegetable shortening
melted |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
cranberries
|
|
| 355 | ml |
sugar
|
|
| 118 | ml |
nuts
chopped |
|
| 2 | large |
eggs
well beaten |
|
| 237 | ml |
all-purpose flour
|
|
| 118 | ml |
butter
melted |
|
| 59 | ml |
vegetable shortening
melted |
*
|
Directions
Preheat oven to 325℉ (160℃).
Spread the cranberries in the bottom of a well greased ten inch pie plate.
Sprinkle with one half cup of the sugar and the nuts.
Add the remaining sugar to the eggs, beating well. Beat in the flour, butter, and shortening. Pour over the cranberries.
Bake about 1 hour, or until crust is golden brown.
