From Joan’s kitchen
Pastry for double crust pie
3 c Halved cranberries
1/2 c Water
1 3/4 c Sugar
5 tb Flour
1/4 ts Salt
1/2 ts Almond extract
2 tb Butter
Prepare pastry for pie. In saucepan add cranberries and water and
bring to the boiling point.Mix dry ingredients and slowly add to
cranberry mixture. cook on low heat until mixture thickens. Remove
from heat and add extract. Cool filling completely. Pour into 9 inch
pastry lined pan. Dot with the butter. Add top crust as a lattice
crust or as a whole top crust, crimping edges and pricking top in
several places.Bake in 425 oven for 35 to 40 minutes or crust light
golden. Serve room temperature or cold with ice cream or whipped
cream. A no nonsense delicious cranberry pie.
Yields
8 Servings