|Cranberries||3 Cup (48 tbs), halved|
|Water||1⁄2 Cup (8 tbs)|
|Sugar||1 3⁄4 Cup (28 tbs)|
|Almond extract||1⁄2 Teaspoon|
Prepare pastry for pie. In saucepan add cranberries and water and bring to
the boiling point.Mix dry ingredients and slowly add to cranberry mixture.
cook on low heat until mixture thickens. Remove from heat and add extract.
Cool filling completely. Pour into 9 inch pastry lined pan. Dot with the
butter. Add top crust as a lattice crust or as a whole top crust, crimping
edges and pricking top in several places.Bake in 425 oven for 35 to 40
minutes or crust light golden. Serve room temperature or cold with ice
cream or whipped cream. A no nonsense delicious cranberry pie.