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In preparation for the upcoming Thanksgiving holiday, here is a recipe for a crustless cranberry pie.
Cranberry Pie
In a separate bowl beat the eggs until they are well blended. Add 1 cup of sugar and beat thoroughly. Until the sugar and eggs are blended. Add the flour and butter or margarine to the egg mixture. Beat well. Gently pour the batter over the cranberries. You can gently even the top with a spatula if necessary.
Bake in a 325F oven for 1 hour. The pie will be a light golden brown color when finished baking. Cut into pie wedges and serve warm with ice cream. Serves 8.
The delicious sweet and tart flavor is refreshing after a large meal. Place fresh orange on lemon zest on top of the ice cream for an artistic touch.
Grease an 8 or 9 inch pie plate. Sprinkle the cranberries into the bottom of the pie plate until they form a single layer. The amount of berries necessary to fill the bottom of your pie plate will vary as to the size of the plate. Sprinkle the cranberries with the 1/2 cup of sugar and nuts. Both walnuts and pecans taste delicious in this recipe.
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