Cranberry Pie

This tart nut pie is wonderful.  It has a tone like a rhubarb pie and nuts like a pecan pie.  This is a great discovery for a holiday pie, one of our favorites.

This is a deep dish pie.  Consider a dark, metal deep dish pan for a crisper crust. 

Ingredients

1 1/2 cups fresh cranberries, cut in half
1/2 cup brown sugar
1/2 cup chopped walnuts
3 large eggs
2/3 cup sugar
1/2 cup all-purpose flour
1/2 cup butter, melted

1 pie crust for 9” deep dish pie pan

Directions

Preheat the oven to 400 degrees.

1. Prepare an unbaked pie shell in a deep dish pan.
2. In a medium bowl, mix the cranberries, brown sugar and walnuts together. Spread the mixture into the bottom of the prepared pie shell.
3. Beat the eggs well and drizzle in the sugar while continuing to beat.  Stir in the flour and melted butter.
4. Pour the egg mixture over the cranberry mixture in the pie shell. Cover the edges of pie crust with foil or a pie shield and bake for 15 minutes. Reduce the heat to 350 degrees, remove the foil, and bake for another 35 minutes.  Let cool on a wire rack.