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Cranberry Pie Recipe
|Whole cranberries||1 1⁄2 Cup (24 tbs) (Use Fresh Or Frozen)|
|Sugar||1⁄3 Cup (5.33 tbs)|
|Sugar||1⁄4 Cup (4 tbs)|
|Firmly packed brown sugar||1⁄4 Cup (4 tbs)|
|Flour||1⁄2 Cup (8 tbs)|
|Butter/Margarine||1⁄2 Cup (8 tbs), melted|
|Chopped pecans/Walnuts||1⁄4 Cup (4 tbs)|
Serving size: Complete recipe
Calories 2152 Calories from Fat 1132
% Daily Value*
Total Fat 130 g199.6%
Saturated Fat 68.9 g344.6%
Trans Fat 0 g
Cholesterol 485.6 mg
Sodium 104.4 mg4.3%
Total Carbohydrates 244 g81.4%
Dietary Fiber 12 g48.1%
Sugars 179.8 g
Protein 17 g34.3%
Vitamin A 70.9% Vitamin C 37.1%
Calcium 14.8% Iron 29.9%
*Based on a 2000 Calorie diet
Mix cranberries and the 1/3 cup sugar in the greased pie plate.
Cover with a paper towel and heat on full power 2 minutes or until berries are tender.
In a small bowl beat egg with the 1/4 cup sugar, brown sugar, flour and the 1/2 cup melted butter or margarine until thoroughly blended.
Sprinkle chopped nuts over cranberries.
Pour batter over cranberry-nut mixture.
Smooth batter with a spatula.
Heat, uncovered, on roast for 9 to 10 minutes or until top looks dry.
Cut into wedges and serve topped with ice cream.