Wisconsin cranberry pie

8 Servings

Quantity Ingredient
\N \N From Joan's kitchen
\N \N Pastry for double crust pie
3 cups Halved cranberries
½ cup Water
1¾ cup Sugar
5 tablespoons Flour
¼ teaspoon Salt
½ teaspoon Almond extract
2 tablespoons Butter

Prepare pastry for pie. In saucepan add cranberries and water and bring to the boiling point.Mix dry ingredients and slowly add to cranberry mixture. cook on low heat until mixture thickens. Remove from heat and add extract. Cool filling completely. Pour into 9 inch pastry lined pan. Dot with the butter. Add top crust as a lattice crust or as a whole top crust, crimping edges and pricking top in several places.Bake in 425 oven for 35 to 40 minutes or crust light golden. Serve room temperature or cold with ice cream or whipped cream. A no nonsense delicious cranberry pie.

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