Monday, November 16, 2009
Cranberries and Crust
My mom made this for us last Christmas and I've been thinking about making it since then. Well there's no time like the present. This is the perfect dish to add to your Thanksgiving feast.
1 bag of fresh cranberries (or 2 cups)
1/2 cup sugar + 2/3 cup sugar
1/2 cup chopped pecans
1 cup flour
1 stick of butter, melted
3 Tbsp. milk
Preheat oven to 325. Grease a 10-inch pie plate and spread cranberries over the bottom. Sprinkle with 1/2 cup of sugar and the pecans. In a separate bowl, beat the eggs and add 2/3 cup sugar. Beat until mixed well. Add flour, butter, and milk. Beat well then pour over cranberries. Bake 45-55 minutes.
Makes a good dessert or breakfast!