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Harvest Pie

There's a cornucopia of fall flavor baked into this eye-pleasing pie. Even my husband, who isn't a cranberry fan, loves it. By using frozen berries, I can make it year-round.

6-8 ServingsPrep: 35 min. Bake: 40 min.

Ingredients

2 cans (8 ounces each) crushed pineapple
1 package (12 ounces) fresh or frozen cranberries, chopped
1 cup packed brown sugar
1/2 cup sugar
3 tablespoons all-purpose flour
2 tablespoons butter
3/4 cup chopped walnuts or pecans
1/2 teaspoon almond extract, optional
1/4 teaspoon salt
Pastry for double-crust pie (9 inches)

Directions

Drain pineapple, reserving 1/4 cup juice. Set pineapple aside. In a
large saucepan, combine the cranberries, sugars and pineapple juice.
Bring to a boil; cook and stir for 5 minutes or until cranberries
have popped.
Combine flour and pineapple; add to cranberry mixture. Cook and stir
over medium heat until mixture comes to a boil; cook and stir for 2
minutes or until thickened. Remove from the heat; stir in the
butter, nuts, almond extract if desired and salt. Cool.
Line a 9-in. pie plate with bottom pastry; trim to 1 in. beyond edge
of pie plate. Add filling. Roll out remaining pastry to fit top of
pie; place over filling. Trim, seal and flute edges. Cut slits in

2 of 2

Harvest Pie (continued)

Directions (continued)

top. Bake at 400° for 40-45 minutes or until golden brown. Cool
on a wire rack. Yield: 6-8 servings.

Nutrition Facts: 1 serving (1 piece) equals 538 calories, 24 g fat (8 g saturated fat), 18 mg cholesterol, 314 mg sodium, 79 g carbohydrate, 3 g fiber, 5 g protein.