Thursday, June 12, 2014

Christmas Cranberry Pie

Here's another one of my mother's recipes from her collection.
I've adapted this recipe.

2 C Fresh Cranberries
1/2 C Chopped Pecans
2 Eggs, beaten
1/2 stick (4 TBS) Butter, melted
1 1/2 C Sugar, divided
1/4 C Sour Cream
1 C Flour, sifted

Brush a 10 " Pie Pan with my Pan Release Mix ( equal parts of Crisco, Vegetable and Flour) I start with 1 C of each and refrigerate it in a jar. I always have it available for all of my baking needs.

Evenly distribute the Cranberries in the Pie Pan.
Sprinkle the berries with 1/2 C of Sugar.
Sprinkle the Pecans evenly over the sugared berries.

In a small bowl:
1 C sugar
Sour Cream
Whisk well, just until moistened. Don't over mix.
Pour into the Pie Pan
Bake at 325 degrees for 45 minutes.

Peace in the Kitchen!

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