Cranberry Pie - Pudding

“from the book "Cranberry Mystery", by Wende & Harry Devlin, published in 1978”
READY IN:
45mins
SERVES:
8
YIELD:
1 pudding-pie
UNITS:
US

Ingredients Nutrition

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.

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