4 c Cranberries
1 1/2 c Sugar
3 tb Cornstarch
1 Egg; lightly beaten
1/2 ts Almond extract
Pastry for a 2-crust; 9-inch
-pie
Have you ever tried a cranberry pie? I hadn’t, and it’s not likely that
you have either. In Colonial times this was a populartreat, using the
native American berries.
Preheat the oven to 400. Wash and pick over cranberries; drain
thoroughly. Chop cranberries and mix with sugar and cornstarch. Mix egg and
almond extract and combine with cranberries. Line a 9-inch pie plate with
half the pastry. Add cranberry mixture. Cover with strips of pastry
arranged in a lattice, and seal edges. Bake 10 minutes. Reduce heat to 350
and continue baking about 35 minutes, or until cranberries are soft and
pastry is browned.
From The Frugal
Yields
8 Servings