Mom's Cranberry Pie
Yield
8 servingsPrep
15 minCook
45 minReady
60 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
cranberries
fresh |
|
| ½ | cup |
sugar
|
|
| ½ | cup |
pecans
chopped |
|
| 2 | large |
eggs
|
|
| 1 | cup |
sugar
|
|
| 1 | cup |
all-purpose flour
|
|
| ½ | cup |
margarine
melted |
|
| ½ | cup |
vegetable shortening
melted |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
cranberries
fresh |
|
| 118 | ml |
sugar
|
|
| 118 | ml |
pecans
chopped |
|
| 2 | large |
eggs
|
|
| 237 | ml |
sugar
|
|
| 237 | ml |
all-purpose flour
|
|
| 118 | ml |
margarine
melted |
|
| 118 | ml |
vegetable shortening
melted |
*
|
Directions
Grease a 10" pie plate.
Spread cranberries over bottom of the plate and sprinkle with ½ cup of sugar and the chopped nuts.
Beat eggs well; add 1 cup sugar gradually and beat until thoroughly mixed.
Add flour, melted margarine, and melted shortening, beating well.
Pour batter over cranberries and bake at 325F degrees for about 45 to 60 minutes -- until golden brown.
Great with vanilla ice cream.
