Yield: 8 servings
|½ cup||Chopped nuts|
|2||Eggs, well beaten|
|½ cup||Melted butter|
|¼ cup||Melted shortening|
1. Preheat oven to 325F.
2. Spread the cranberries in the bottom of a well greased ten inch pie
3. Sprinkle with one half cup of the sugar and the nuts.
4. Add the remaining sugar to the eggs, beating well. Beat in the flour,
butter, and shortening. Pour over the cranberries.
5. Bake about 1 hour, or until crust is golden brown. Source: The New York Times Heritage Cook Book Susan Anderson