COTTAGE LIFE RECIPE CONTEST WINNER, 2000

GRAND PRIZE WINNER:

Cranberry Nut Pie // Elaine Summers - Whitestone Lake, ON 

Ingredients 

3 cups cranberries (12 oz/375g) (750 ml)
3/4 cup pecans or walnuts, chopped (175 ml)
1/2 cup granulated sugar (125 ml)
2 eggs
1 cup granulated sugar (250 ml)
3/4 cup butter, melted (175 ml)
2 tbsp orange liqueur or orange juice (30 ml)
2 tsp orange rind, grated (10 ml)
1 cup all purpose flour (250 ml)
1/2 tsp baking powder (2 ml)
Instructions:

1. Butter and lightly flour a deep 10" (25 cm) pie plate or quiche pan with a solid bottom.
2. Place cranberries in pan. Sprinkle with nuts and 1/2 cup (125ml) sugar.
3. Beat eggs, 1 cup (250ml) sugar, melted butter, liqueur, and orange rind together in a mixing bowl until blended. Add flour and baking powder, beating with a whisk until smooth. Pour over cranberries.
4. Bake in a preheated 325ºF (160ºC) oven 35-45 minutes, or until the top is set and golden. Serve warm or cool with a scoop of ice cream. Makes about 10 servings.

Cottage Tips:
  1. This pie freezes well. Tuck one away in your freezer for unexpected company.
  2. For variety, try mixing blueberries in with the cranberries.