Cranberry Pie

Name: Cranberry Pie
Ingredients: Pastry for 1 double-crust (9-inch) pie; 2 1/2 cups sugar; 1/2 cup all-purpose flour; 2 cups water; 5 cups fresh cranberries, halved; 1/2 cup butter or margarine; 2 teaspoons vanilla extract

7 ingredients

3 steps

Ingredients

Pastry for 1 double-crust (9-inch) pie
2 1/2 cups sugar
1/2 cup all-purpose flour
2 cups water
5 cups fresh cranberries, halved
1/2 cup butter or margarine
2 teaspoons vanilla extract

Directions

1

Roll half of pastry to 1/8-inch thickness on a lightly floured surface; fit into a 9-inch pie plate. Set aside. Chill remaining pastry.
2

Combine sugar and flour in a medium saucepan, mixing well. Add water; bring to a boil. Reduce heat; cook, stirring constantly, until thickened. Stir in cranberries, butter, and vanilla, mixing well. Spoon mixture evenly into pastry shell.
3

Roll remaining pastry to 1/8- inch thickness; cut into 3/4-inchwide strips, and arrange in a lattice design over filling. Seal and flute edges. Bake at 350° for 35 minutes or until browned.