Cape Cod Cranberry "Pie"

The recipe calls this a pie, but that isn't really accurate. Cobbler isn't quite correct either. The cranberries are sugared and topped with a batter and baked. Pretty easy to make, though mine would have done better with a couple minutes less in the oven.

It should be served slightly warm and eaten soon as I don't suspect it will last.

Recipe from the New York Times Heritage Cookbook by, Jean Hewitt

You Will Need:

2 cups cranberries

1 1/2 cups sugar

2 eggs

1 cup flour

1/2 cup melted butter

1/4 cup melted shortening

Optional-1/2 cup chopped nuts

Preheat oven to 325 degrees F. Butter a 10 inch pie plate. Spread the cranberries ( and nuts if desired) in the plate and cover with 1/2 cup of the sugar.

Melt the butter and shortening and cool slightly.

Add the remaining sugar to the eggs and beat well until light yellow. Add the flour, butter and shortening. Mix well. Pour over cranberries.

The recipe says to bake for an hour, but mine was over baked at forty minutes. I'd suggest to begin checking around half an hour and keep checking every few minutes. The top should be golden brown.