Cranberry Pie

Here's a new addition to my holiday pie recipes. I tried it this year for today's Thanksgiving feast at Aunty Nancy and Uncle Tony's and it was delicious. I ate it alongside the apple pie that I made, with a scoop of ice cream. Delicious!!

I think I ripped the recipe out of Country Living a month or so ago, but I'm not sure. The author of the recipe is Chef Joan E. Aller, author of Cider Beans, Wild Greens and Dandelion Jelly.

Makes 1 pie  (8 servings)
Working time 15 minutes
Total time 1 hr 5 minutes

Ingredients

1 nine inch pie crust
1 1/2 cups fresh cranberries  (1 twelve ounce bag)
1 cup sugar (divided 2/3 cup  and 1/3 cup)
1 heaping Tablespoon all purpose flour
1 egg white
1 cup heavy whipping cream

Directions

Preheat oven to 425 degrees. Roll out piecrust and arrange in a 9" pie pan.

Pour cranberries into crust to form a thick layer.

In a medium bowl, sift together 2/3 cup sugar and flour.

In a separate bowl beat egg white until stiff peaks form. Then fold into flour mixture. Slowy stir in cream until combined.

Cover cranberries with remaining 1/3 cup sugare and then pour cream  mixture on top.

Bake pie for about 10 minutes.  Then lower oven to 350 degrees and bake for about 40 minutes more.

Let pie cool completely before serving.

I don't usually know the nutritional information, but since it's on the page, here it is:
3g protein
17 g fat
40g carbs
2 g fiber
109 mg sodium
41 mg cholesterol
313 calories