Friday, August 29, 2014

Cranberry Pecan Upside Down Pie

What a great Pie! It's just another new Thanksgiving / Christmas recipe.

2 C Fresh Cranberries
1/2 C chopped Pecans
1 C granulated Sugar, divided
2 Eggs, beaten
8 TBS Butter (1 stick), melted + additional softened butter for the pan.
1/4 C Heavy Cream
1 tsp Almond Extract
1 C Flour
1 tsp Baking Powder
1/2 tsp Baking Soda
1/2 tsp Salt

Generously butter a  glass 9" Pie Pan with softened butter
Preheat the oven to 350 degrees.

In a medium mixing bowl:
1/2 C of the granulated Sugar
Mix well to combine.
Pour into the  prepared Pie Pan.

In a large bowl with a hand mixer:
Melted Butter
1/2 C granulated Sugar
Heavy Cream
Almond Extract
Beat until smooth.

In a small bowl:
Baking Powder
Baking Soda
Whisk well.
Add this to the wet ingredients.
Mix well , by hand.
Pour over the Cranberries .
Bake for 45 minutes.
Remove to a rack and cool for 30 minutes.
Invert the pie to a large serving platter.

Peace in the Kitchen!

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