Publisher Photo
Publisher Photo
My family absolutely loves cranberries, especially in a pie. I've made this recipe for years and it's a must for the holidays.
MAKES:
8 servings
TOTAL TIME:
Prep: 10 min. Bake: 1 hour
MAKES:
8 servings
TOTAL TIME:
Prep: 10 min. Bake: 1 hour

Ingredients

  • 2 cups fresh or frozen cranberries
  • 1 to 1-1/2 cups sugar
  • 2 tablespoons all-purpose flour
  • 1 teaspoon vanilla extract
  • 1/2 cup water
  • 1 teaspoon grated orange peel, optional
  • Pastry for a double-crust pie (9 inches)

Directions

In a large bowl, combine first six ingredients. Pour filling into pie shell and top with a lattice crust. Bake at 350° for 1 hour or until crust is golden brown. Cool. Yield: 8 servings.
Originally published as Mom's Cranberry Pie in Grandma's Great Desserts Cookbook 1992, p78

  • 2 cups fresh or frozen cranberries
  • 1 to 1-1/2 cups sugar
  • 2 tablespoons all-purpose flour
  • 1 teaspoon vanilla extract
  • 1/2 cup water
  • 1 teaspoon grated orange peel, optional
  • Pastry for a double-crust pie (9 inches)
  1. In a large bowl, combine first six ingredients. Pour filling into pie shell and top with a lattice crust. Bake at 350° for 1 hour or until crust is golden brown. Cool. Yield: 8 servings.
Originally published as Mom's Cranberry Pie in Grandma's Great Desserts Cookbook 1992, p78

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