Horn of Plenty Pie Recipe

5 1 1
Horn of Plenty Pie Recipe
Horn of Plenty Pie Recipe photo by Taste of Home
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Horn of Plenty Pie Recipe

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5 1 1
Publisher Photo
I've been making this pie for 24 years, especially during the holidays. Since we live on Cape Cod, we have plenty of access to abandoned cranberry bogs.
MAKES:
6-8 servings
TOTAL TIME:
Prep: 40 min. Bake: 20 min.
MAKES:
6-8 servings
TOTAL TIME:
Prep: 40 min. Bake: 20 min.

Ingredients

  • 1-1/2 cups sugar
  • 1/3 cup water
  • 3 cups fresh or frozen cranberries
  • 1/2 cup raisins
  • 1/2 cup chopped walnuts
  • 1/2 cup chopped peeled tart apple
  • 1 tablespoon butter or margarine
  • Pinch salt
  • 1 unpricked pastry shell (9 inches), baked
  • MERINGUE:
  • 3 egg whites
  • 6 tablespoons brown sugar

Directions

In a large saucepan, bring sugar and water to a boil. Add cranberries, raisins, walnuts and apple; cover and simmer for 15 minutes, stirring occasionally. Stir in butter and salt. Spoon into pie shell. In a mixing bowl, beat egg whites until stiff peaks form; gradually beat in sugar. Pour over hot filling, sealing to edges of pastry. Bake at 325° for 20 minutes or until golden brown. Cool completely. Store in the refrigerator. Yield: 6-8 servings.
Originally published as Horn of Plenty Pie in Country December/January 1998, p49

Nutritional Facts

1 slice: 419 calories, 13g fat (4g saturated fat), 9mg cholesterol, 159mg sodium, 74g carbohydrate (57g sugars, 2g fiber), 5g protein.

  • 1-1/2 cups sugar
  • 1/3 cup water
  • 3 cups fresh or frozen cranberries
  • 1/2 cup raisins
  • 1/2 cup chopped walnuts
  • 1/2 cup chopped peeled tart apple
  • 1 tablespoon butter or margarine
  • Pinch salt
  • 1 unpricked pastry shell (9 inches), baked
  • MERINGUE:
  • 3 egg whites
  • 6 tablespoons brown sugar
  1. In a large saucepan, bring sugar and water to a boil. Add cranberries, raisins, walnuts and apple; cover and simmer for 15 minutes, stirring occasionally. Stir in butter and salt. Spoon into pie shell. In a mixing bowl, beat egg whites until stiff peaks form; gradually beat in sugar. Pour over hot filling, sealing to edges of pastry. Bake at 325° for 20 minutes or until golden brown. Cool completely. Store in the refrigerator. Yield: 6-8 servings.
Originally published as Horn of Plenty Pie in Country December/January 1998, p49

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Trashbin User ID: 6847070 22881
Reviewed Sep. 5, 2012

"I love this pie. This is my most favorite. I had lost the recipe and have been searching under "cranberry" I didn't know it was called "Horn of Plenty". Finally after 2 years, I can have my pie again."

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