Great Grandma Carter was a Vermonter and raised cranberries in the hills behind her farm. This is her original recipe and it is wonderful! You might want to try this out at your Holiday dinner.
Cranberry Pie
1 C cranberries, cut in half
¾ C sugar
1 tsp vanilla
2 Tbsp (scant) flour
2 Tbsp butter
2 Tbsp water
Make your favorite flaky piecrust, line a pie tin. Mix cranberries, sugar, vanilla and flour. Pour into crust. Dot with bits of butter. Add top crust and bake for 15-20 min. at 400º. (A lattice top is especially pretty when garnished with a couple mint sprigs.)
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This next recipe was invented when pumpkin wasn’t available. Great Grandma said that if the guests noticed the difference, they were kind enough not to show it. Personally, we serve Carrot Pie in the open, not even trying to camouflage it, and folks love it (or so they say). Another Holiday dinner option.
Carrot Pie
2 C cooked, strained carrots
3 eggs
½ C sugar
1 Tbsp flour
2 tsp cinnamon
1 tsp ginger
Pinch of cloves
1 tsp salt
½ C molasses
2 C milk (cream works even better)
Beat eggs, add dry ingredients sifted together, then molasses, carrots, and finally the liquid. Pour into unbaked pie shells and bake at 450º for 10 minutes, then at 325º for 30 minutes. Makes 2 pies.
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Both pies are delicious with either sweetened
whipped cream or vanilla ice cream!
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