Cranberry Pie Recipe


Main Ingredient


 Butter/Margarine1 Tablespoon
 Whole cranberries1 1⁄2 Cup (24 tbs) (Use Fresh Or Frozen)
 Sugar1⁄3 Cup (5.33 tbs)
 Sugar1⁄4 Cup (4 tbs)
 Firmly packed brown sugar1⁄4 Cup (4 tbs)
 Flour1⁄2 Cup (8 tbs)
 Butter/Margarine1⁄2 Cup (8 tbs), melted
 Chopped pecans/Walnuts1⁄4 Cup (4 tbs)

Nutrition Facts

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


Grease a 9-inch, non-metallic pie plate with the 1 tablespoon butter or margarine.
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.