Linda Vliet, Jeannie Ritter’s friend and yoga partner, delivered this easy pie to the Ritters during the election when they were too busy to cook. Serves 8.
Ingredients
2 cups raw cranberries
1/2 cup chopped walnuts
1 1/2 cups sugar, divided
3/4 cup (1 1/2 sticks) butter, melted
2 eggs, beaten
1 cup flour
1 teaspoon almond extract
Whipped cream or vanilla ice cream for topping
Directions
Preheat oven to 350 degrees. Grease a 10-inch pie plate.
Wash and dry cranberries. Place cranberries and walnuts in pie plate. Sprinkle 1/2 cup sugar over nuts and cranberries.
Cream butter and 1 cup sugar. Add beaten eggs, flour and almond extract. Mix well and pour batter over berries.
Bake 40 minutes (or until golden brown on top). Top with ice cream or whipped cream.
Wine ideas:
Orange accents the bright tang of cranberries, so try Quady’s Essensia Orange Muscat (about $20), a sweet wine with aromas of orange blossoms and honey.
Tara Q. Thomas
