Award-winning Cranberry Nut Pie

Cottage Life Recipe Contest Winner, 2000 – Grand Prize Winner

By Elaine Summers – Whitestone Lake, ON

 

• Serves: Makes about 10 servings
• Course: Desserts

Ingredients

• 3 cups (750 ml) cranberries (12 oz/375g)
• 3/4 cup (175 ml) pecans or walnuts, chopped
• 1/2 cup (125 ml) granulated sugar
• 2 eggs
• 1 cup (250 ml) granulated sugar
• 3/4 cup (175 ml) butter, melted
• 2 tbsp (30 ml) orange liqueur or orange juice
• 2 tsp (10 ml) orange rind, grated
• 1 cup all-purpose flour
• 1/2 tsp baking powder

Preparation

1. Butter and lightly flour a deep 10" (25 cm) pie plate or quiche pan with a solid bottom.
2. Place cranberries in pan. Sprinkle with nuts and 1/2 cup (125ml) sugar.
3. Beat eggs, 1 cup (250ml) sugar, melted butter, liqueur, and orange rind together in a mixing bowl until blended. Add flour and baking powder, beating with a whisk until smooth. Pour over cranberries.
4. Bake in a preheated 325ºF (160ºC) oven 35-45 minutes, or until the top is set and golden. Serve warm or cool with a scoop of ice cream.
5. Tips
6. - This pie freezes well. Tuck one away in your freezer for unexpected company.
7. - For variety, try mixing blueberries in with the cranberries.