>From the Taste of Home website...


Harvest Pie
CATEGORY: Dessert 
TIME: Prep: 35 min. Bake: 40 min. 
2 cans (8 ounces each) crushed pineapple 
1 package (12 ounces) fresh or frozen cranberries, chopped 
1 cup packed brown sugar 
1/2 cup sugar 
3 tablespoons all-purpose flour 
2 tablespoons butter or margarine 
3/4 cup chopped walnuts or pecans 
1/2 teaspoon almond extract, optional 
1/4 teaspoon salt 
Pastry for double-crust pie (9 inches) 
Drain pineapple, reserving 1/4 cup juice. Set pineapple aside. In a saucepan, 
combine the cranberries, sugars and pineapple juice. Bring to a boil; cook and 
stir for 5 minutes. Combine flour and pineapple; add to cranberry mixture. Cook 
and stir over medium heat until mixture comes to a boil; cook and stir for 2 
minutes or until thickened. Remove from the heat; stir in the butter, nuts, 
almond extract if desired and salt. Cool. Line a 9-in. pie plate with bottom 
pastry; trim to 1 in. beyond edge of pie plate. Add filling. Roll out remaining 
pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut 
slits in top. Bake at 400° for 40-45 minutes or until golden brown. Cool on a 
wire rack. Yield: 6-8 servings.
~~~***Rhonda G in Missouri***~~~
Owner of http://groups.yahoo.com/group/a_place_for_chatting_and_friends/
Owner of http://groups.yahoo.com/group/Rhondas_Recipe_Exchange/
Owner of http://groups.yahoo.com/group/ThePlaceToSwap/
My MySpace.com page - http://www.myspace.com/rhondag2u

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