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Full Online Book HomeLearning KitchenPies - Tangy Cranberry Pie
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Pies - Tangy Cranberry  Pie Post by :loopbiz Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2631

Click below to download : Pies - Tangy Cranberry Pie (Format : PDF)

Pies - Tangy Cranberry Pie

2 cups Cranberries
1 cup Flour
1 1/2 cups Sugar
1/2 cup Melted butter
1/2 cup Chopped nuts
1/4 cup Melted shortening
2 Eggs, well beaten


Preheat oven to 325F.

Spread the cranberries in the bottom of a well greased 10" pie plate. Sprinkle with half cup of the sugar and the nuts.

Add the remaining sugar to the eggs, beating well. Beat in the flour, butter, and shortening. Pour over the cranberries.

Bake about 1 hour, or until crust is golden brown.

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2 cups all-purpose flour 1 cup sugar 2 teaspoons baking powder 1 cup cold whole milk 1 Tablespoon melted butter 2 1/2 cups raw whole cranberries 1/2 cup chopped walnuts -- optional Sauce: 1 cup sugar 1/2 cup butter -- (1 stick) 3/4 cup evaporated milk 1 teaspoon pure vanilla extract Preheat oven to 350 degrees. To make the pie; in a large mixing bowl combine the flour; sugar and baking powder. Stir in the milk, melted butter, cranberries, and walnuts. Mix well and transfer to 2 ungreased 9-inch pie pans. Bake for 30 minutes. To make the sauce, in a
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2 cups Coarsely chopped cranberries, fresh or frozen 1/2 cup Chopped walnuts or slivered almonds (optional) 1 1/2 cups Sugar, divided 2 large Eggs 3/4 cup Butter, melted and cooled slightly 1 cup All-Purpose flour 1/4 tsp. Salt 1/4 tsp. Vanilla or almond extract Vanilla ice cream, whipped cream or topping, optional Heat oven to 350 degrees. Mix berries (and nuts, if using) with 1/2 cup of the sugar; put into buttered 10" pie plate. Beat eggs with remaining cup of sugar; beat in melted butter, flour, salt and extract until batter is smooth; pour over cranberry/walnut
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