Wednesday, December 31, 2008

Dianne's Recipe Page. Cranberry Pie.

Cranberry Pie
(makes 8 servings)

There are still plenty of fresh cranberries in stores, and they aren't just for sauce and relish any more. Try this cranberry pie recipe. I love it! The flavor reminds you of a sweet and tart cherry or rhubarb pie.

2 refrigerated pie crusts
1 cup of sugar
2 tablespoon vanilla (I prefer double strength)
1 teaspoon all purpose flour
3 cups fresh cranberries (two bags)

Preheat oven to 350. Remember to rub a little flour on the bottom of the bottom crust if using the refrigerated roll-out kind.

Mix sugar and flour. Add vanilla, and mix until evenly distributed.

Put cranberries into crust. Sprinkle sugar mixture over berries. Place second crust on top, crimping (or trimming and crimping). Don't forget to make slits in the top for venting.

Bake 35-40 minutes until golden brown. Depends on oven...I bake mine close to an hour.

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Design is copyright 2008. All rights reserved. Bexley Public Radio Foundation. Text is copyright 2008. All rights reserved. Dianne Garrett.

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