Here’s one of my favourite ways to use up a bag of post-Christmas cranberries.
Filling:
2 cups cranberries (enough to fill a pie plate to about a three berry depth – this pie depends upon having a good ratio of berries to batter; the more berries, the better, but allow room for the batter.)
½ cup white sugar (*)
½ cup walnuts or pecans, chopped
Batter:
2 eggs
1 cup white sugar
1 cup all purpose flour
½ cup butter or margarine, melted
¼ cup shortening, melted.
Baking instructions:
Grease a 10 inch pie plate. Pour cranberries over the bottom of the pie plate. They should be at least – at least – three berries deep so add more if you need them. Sprinkle nuts and the half cup of sugar (*) over the cranberries. (I like to toss this a bit by hand lest I end up with an unmelted, sugary base.)
Beat the eggs well. (I’ve learned that this is always a critical step in baking.) Gradually add 1 cup of sugar and beat until well mixed. Slowly blend flour, melted (not hot) butter and shortening into the egg and sugar mixture. Beat well.
Pour this batter over the cranberry/sugar/nut mixture in the pie plate.
Bake at 325 degrees for about 60 minutes or until the top is golden, not brown.
Serve slices warm or cold with massive dollops of vanilla ice cream.