Nantucket cranberry pie
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Chopped cranberries |
| ½ | cup | Chopped walnuts |
| ½ | cup | Sugar |
| 2 | larges | Eggs |
| ¾ | cup | Melted and cooled butter |
| 1 | cup | Sugar |
| 1 | cup | Flour |
| ¼ | teaspoon | Salt |
| ¼ | teaspoon | Almond extract |
Directions
Preheat oven to 350F. Combine the chopped cranberries, walnuts and ½ cup sugar and mix well. Put in the bottom of a buttered 10 inch pie plate or springform pan.
Combine eggs, butter, sugar, flour, salt, and almond extract. Stir the batter until smooth and pour over the cranberry-walnut mixture. Bake the cake/pie in the middle of the oven for 40 minutes, or until tester comes out clean.
Source: Yankee Cookbook, by Imogene Wolcott Published in Gourmet Magazine, November 1993 Typed in MM format by Linda Fields, Cyberealm BBS Watertown NY 315-785-8098