>From the Taste of Home website...
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/
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