Cranberry Pudding Pie
|Cranberries||1 1⁄4 Cup (20 tbs)|
|Firmly packed brown sugar||1⁄4 Cup (4 tbs)|
|Walnuts||1⁄4 Cup (4 tbs), chopped|
|Sugar||1⁄2 Cup (8 tbs)|
|All purpose flour||1⁄2 Cup (8 tbs)|
|Butter||1⁄3 Cup (5.33 tbs), melted|
|Vanilla ice cream||1|
Spread cranberries in a greased 9-inch pie-plate.
Sprinkle with brown sugar and walnuts.
Beat egg until thick; gradually add sugar, beating until thoroughly blended.
Add flour and butter; beat well.
Pour batter over cranberries.
Bake at 325° for 45 minutes.
Cut in wedges.