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Post by pelicanguy on Nov 14, 2006 20:21:30 GMT -5
No-Crust Cranberry Pie with Whipped Cream
* 1 pat unsalted butter * 1 cup all purpose flour * 1 cup granulated white sugar * ¼ tsp. kosher or sea salt * 2 cups fresh cranberries, stemmed, washed, and drained * ½ cup chopped pecans * 1 cup melted butter * 2 whole eggs * 1 tsp. almond extract * Vanilla ice cream or whipped cream or both
The first thing you do is pre-heat the oven to 350 degrees. Then, while the oven is coming up to the correct temperature, take the sole pat of unsalted butter and thoroughly grease one 9-inch pie pan.
Next, in a small bowl, combine the flour, sugar, and salt and blend them together well. Then immediately stir into the flour mix the cranberries and the pecans and toss them over and over until they are evenly distributed and thoroughly coated. Now whip in the melted butter, the beaten eggs, and the almond extract. When the resultant batter is velvety smooth, spread it out evenly in the greased pie pan.
All that’s left now is to bake the pie in the center of the oven at 350 degrees for 40 minutes or until a wooden toothpick inserted near the center comes out clean. This pie is best when served warm with real whipped cream or a big dollop of vanilla Blue Bell.
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Note: Remember, because there are flour, sugar, and eggs in this recipe, it will bake up beautifully without a piecrust.
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