Cranberry Pie - Pudding

from the book "Cranberry Mystery", by Wende & Harry Devlin, published in 1978

• Ready In: 45 mins
• Serves: 8
• Yields: 1 pudding-pie

Ingredients

• 6  tablespoons butter
• 3⁄4 cup sugar
• 1  egg
• 1⁄2 cup flour
• 1  cup cranberries

Directions

1. Preheat oven to 350'. (320' if using glass pan).
2. Grease 8" pie pan.
3. Cream together butter & sugar until fluffy in medium bowl.
4. Beat in egg, then flour until blended.
5. Stir in cranberries.
6. Spread evenly in pan.
7. Bake 45 minutes, or until firm & golden.
8. Cool in pie pan on wire rack.
9. Cut into wedges, serve warm or cold with whipped cream or vanilla ice cream.