A wonderful pie! The tartness of the cranberries evens out with the sweetness of the sugar! This also makes a beautiful presentation! Good for Thanksgiving and Christmas, along with any other time of the year because it is so simple to make!

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Recipe Summary

prep:
10 mins
cook:
1 hr
total:
1 hr 10 mins
Servings:
8
Yield:
1 - 9 inch pie
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 325 degrees F (165 degrees C). Butter a 9 inch glass pie plate.

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  • Spread cranberries over the bottom of the buttered pie plate. Sprinkle 1/2 cup of sugar and pecans over the berries. In a medium bowl, mix together the eggs and remaining sugar until well blended. Stir in flour, margarine and shortening, beating well after each addition. Pour over the cranberries.

  • Bake for 1 hour in the preheated oven, until the filling is set, and the top is lightly browned.

Nutrition Facts

441 calories; protein 4.1g; carbohydrates 54g; fat 24.4g; cholesterol 46.5mg; sodium 149.8mg. Full Nutrition
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Reviews (28)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/21/2006
I've been making this pie for years (got the recipe from a Boston cookbook) and it is on the table EVERY Thanksgiving. I add 1 tsp. of almond flavoring to it for extra flavoring. It's easy to make and a great hit with everyone who tastes it! Read More
(18)

Most helpful critical review

Rating: 1 stars
11/23/2013
Do not make again! Read More
(1)
37 Ratings
  • 5 star values: 28
  • 4 star values: 6
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
11/21/2006
I've been making this pie for years (got the recipe from a Boston cookbook) and it is on the table EVERY Thanksgiving. I add 1 tsp. of almond flavoring to it for extra flavoring. It's easy to make and a great hit with everyone who tastes it! Read More
(18)
Rating: 5 stars
01/03/2007
My husband has been on a big cranberry kick lately so I made this at Thanksgiving and I thought he was going to eat the whole thing. Definitely put a pan under the pie pan as it will bubble over and mess up your stove but it is so worth it. Read More
(13)
Rating: 5 stars
01/29/2010
I love this recipe. It is so easy and quick to make. I did not have pecans so I used chopped almonds and I forgot to add vanilla as other reviewers suggested and it was still excellent. I ate 3 peices in a row while it was still warm. I absolutely love the crust and the cranberries were not too sweet or tart. I will make this one of my regular recipes as long as cranberries are at the supermarket or in my freezer. Thank you for such a wonderfull recipe! Read More
(9)
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Rating: 5 stars
12/14/2009
I made 2 of these pies to take to our family Thanksgiving dinner. I could not believe how fantastic they were. I was a little concerned by the amount of sugar in the recipe but I didn't feel the end result was too sweet. In fact the tartness of the cranberries was the perfect finishing touch to our traditional turkey dinner. This one is definitely a keeper! Read More
(4)
Rating: 5 stars
10/28/2006
Really yummy, especially still warm with a scoop of vanilla ice cream! The pie did bubble over just a tad so you may want to put a cookie sheet on rack below. Read More
(4)
Rating: 5 stars
12/01/2010
I tweeked this recipe by adding 1 tsp. orange zest 1/2 tsp. vanilla extract and substituting giant blueberries for half of the cranberries.. and WOW!! Read More
(4)
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Rating: 5 stars
02/08/2010
What a fantastic pie! I made a New England Feast for the Superbowl - my husband is a diehard Pats fan and was devistated to watch the Colts this year. He is a Boston-native and loves cranberries. This was the perfect combo of sweet and tart. The only reason why I would give this recipe less than 5 stars is because the pie is hard to invert out of the pan after it is done. Granted I did not fully seperate the pie from the sides before trying to flip. Next time I will grease the sides thoroughly and this should do the trick. I am giving five stars because no other reviewers had a hard time - must be the learning curve! Thanks so much for this recipe! Read More
(3)
Rating: 5 stars
11/20/2011
My grandma gave me this recipe almost 40 years ago and I had misplaced it. I am so thankful for finding it!! A little bit sweet a little bit tart but so delicious!! We always have ours with a scoop of vanilla ice cream on top. Her recipe called for walnuts and more cranberries I believe. I'll buy extra to put in the freezer now so we can have this again at Christmas! Thank you for sharing Amy!! Read More
(3)
Rating: 5 stars
12/24/2013
Tried the variation of 1/2 cup cranberries and 1/2 cup blueberries with tbsp of orange zest in the batter. Also added a tsp of vanilla and a tbsp of orange juice. It was incredible! The recipe as is is great but add the blueberries and it is really a cut above. I also used a cake pan and after cooling flipped it over like an upside down cake. Perfect! Be sure to heavily butter your pan before baking and to loosen the edges of the cake before flipping over. Looks great - tastes even better! Read More
(3)
Rating: 1 stars
11/23/2013
Do not make again! Read More
(1)
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