A Sweetheart of a Recipe: Cranberry Pie

Cranberry Pie photo W TITLEThis no-crust pie is our B&B guests’ favorite—we get more than 100 requests per year for it! Featured in both Bon Appetit magazine and the Cape Cod Christmas Cookbook, the recipe is not only super delicious, but oh-so-easy to make too.

We use local cranberries from Annie’s Crannies, a great family-owned bog here on the Cape.

Cranberry Pie
Preparation Time: 45-50 minutes
Servings: 8

2 cups fresh or frozen cranberries
½ cup fresh or frozen blueberries
1 ¾ cup melted sweet butter
1 cup flour
1 cup sugar
2 beaten eggs
1 tsp vanilla

Preheat oven to 325°.
Spray pie pan with pan spray. Place cranberries in pan. Top with blueberries and ¼ cup of the melted butter.
Combine remaining ingredients and beat until smooth. Pour over the berry mixture.
Bake for 45-55 minutes, or until toothpick inserted into center comes out clean.

Optional: Garnish with raspberry sauce and a sprinkling of powdered sugar. We use Fran’s Chocolates Pure Raspberry Sauce, which can be found online at Fran’s Chocolates.

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