- Two premade pie crusts
- 3 cups halved cranberries
- 1/2 cup orange juice
- 1 3/4 cups sugar
- 5 tablespoons flour
- 1/4 teaspoon salt
- 1/2 teaspoon almond extract
- 2 tablespoons butter
Line pie plate with one pie crust. In saucepan add cranberries and orange juice and bring to the boiling point. Mix dry ingredients and slowly add to cranberry mixture. Cook on low heat until mixture thickens. Remove from heat and add extract.
Cool filling completely. Pour into 9 inch crust-lined pan. Dot with butter. Add top crust as a lattice crust or as a whole top crust, crimping edges and pricking top in several places. Bake in 425 degree oven for 35 to 40 minutes or until crust is golden brown. Serve with ice cream or whipped cream.
Modified from Wisconsin Cranberry Pie recipe: http://www.dianaskitchen.com/page/cake/cranpie.htm
As suggested by my father, I substituted orange juice for water. I highly suggest serving the pie with vanilla ice cream. It balances out the tartness of the cranberries nicely. My family, who gave me such grief over making this “bitter” pie, seemed to enjoy it. In fact, my mother insisted she take a picture of the pie so I could use it here on my blog! Next up in my cranberry adventures—making cranberry liqueur!