Cranberry pie

Moushira Abdel-Malek, Tuesday 12 Jan 2021

Cranberry pie

Serves 6-8

2 cups frozen cranberries
1/2 cup castor sugar
1/2 cup pecan halves (coarsely crushed)
1 cup All-Purpose flour (sifted)
3/4 cup softened butter
2 eggs
1 tsp vanilla extract

Preheat oven to 180 degrees C.  Combine the filling ingredients stirring.  Generously butter a 26 cm (10 inch) pie dish.  Pour filling in pie dish.
For the Topping:  Combine butter and sugar in a mixing bowl.  Beat until smooth and creamy.  Add the eggs; one at a time; then add vanilla extract.  Beat until fluffy and pale in colour.  Add the flour and beat once more.  

Roughly spread the batter on cranberry mixture; by means of an ice-cream scoop; quickly dolloping spoonfuls upon cranberry filling; covering it completely.  Bake for 45-50 minutes; testing it with a toothpick for doneness. Serve warm; sliced, with whipped cream or vanilla ice-cream.

*A version of this article appears in print in the 14 January, 2021 edition of Al-Ahram Weekly.

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