Cranberry Pie
- Ready In:
- 50mins
- Ingredients:
- 8
- Serves:
-
8
ingredients
- 1 unbaked pie shell, 9 inch
- 1419.54 ml fresh cranberries
- 118.29 ml flour
- 177.44 ml rolled oats
- 118.29 ml unsalted butter
- 295.73 ml sugar
- 295.73 ml brown sugar
- 2.46 ml salt
directions
- Wash the cranberries and drain. Remove any mushy or scary-looking ones (it's okay if some are a bit whitish, but the ideal is deep red and firm).
- In a large bowl, combine the flour, oats, brown sugar, and all but 1/4 cup of the white sugar. Cut in the butter until the mixture forms small clumps that crumble easily.
- In a medium bowl, combine the salt and 1/4 cup white sugar. Add the cranberries and toss to coat.
- Spoon the cranberries into the pie shell, mounding slightly in the center.
- Using your fingers, sprinkle the crumb topping over the berries. Do not press the topping into the berries.
- Bake at 375 until the topping is golden brown and the fruit is bubbling around the edges (about 40 minutes). Serve at room temperature.
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Reviews
-
There was so much crumb mixture, and since I wasn't supposed to press it into the berries, I ended up with a huge mound in the center (think coneheads). It was impossible to get all the crumb mixture on top - I would really like suggestions or tips from others. I had to cut into the pie right away, and it is definitely better after cooled like recipe says b/c it sets up a lot as it cools. I found it too sugary/sweet, but the other taster loved it (that is backwards for us).
RECIPE SUBMITTED BY
Been cooking since I was about five years old...love lots of different kinds of food, especially Indian, Japanese, and Vietnamese. I have a lot of favorite cookbooks, including Flatbreads and Flavors, The Folk Art of Japanese Cooking, and the North End Italian Cookbook.