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Harvest Pie

By: Roberta Murren

"There's a cornucopia of fall flavor baked into this eye-pleasing pie. Even my husband, who isn't a cranberry fan, loves it. By using frozen berries, I can make it year-round."

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Prep Time:
35 Min

Cook Time:
40 Min

Ready In:
1 Hr 15 Min

Servings (Help)

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Original Recipe Yield 6 servings

Ingredients

2 (8 ounce) cans crushed pineapple
1 (12 ounce) package fresh or frozen cranberries, chopped
1 cup packed brown sugar
1/2 cup sugar
3 tablespoons all-purpose flour
2 tablespoons butter or margarine
3/4 cup chopped walnuts or pecans
1/2 teaspoon almond extract
1/4 teaspoon salt
1 Pastry for double-crust pie (9 inches)

Directions

Drain pineapple, reserving 1/4 cup juice. Set pineapple aside. In a saucepan, combine the cranberries, sugars and pineapple juice. Bring to a boil; cook and stir for 5 minutes. Combine flour and pineapple; add to cranberry mixture. Cook and stir over medium heat until mixture comes to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in the butter, nuts, almond extract if desired and salt. Cool. Line a 9-in. pie plate with bottom pastry; trim to 1 in. beyond edge of pie plate. Add filling. Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in top. Bake at 400 degrees F for 40-45 minutes or until golden brown. Cool on a wire rack.

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