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Cranberry Cream Pie

Makes one 9-inch pie (Pre-made is fine)

Pastry for a 9-inch single-crust pie (cut accompanying recipe in half)

Whole fresh or frozen cranberries (enough to cover the bottom of the pie shell)

1 cup sugar, divided

1 heaping tablespoon all-purpose flour

1 egg white

1 cup heavy whipping cream

Preheat the oven to 425 degrees. Roll out the pie pastry and arrange it in a 9-inch pie pan. Spread a thick layer of cranberries into the unbaked pie shell.

Sift together 2/3 cup of the sugar and the flour into a medium bowl. In a separate medium bowl, beat the egg white until stiff peaks form, then fold it into the flour mixture. Slowly stir in the cream until fully incorporated.

Cover the cranberries with the remaining 1/3 cup sugar, and then pour the cream mixture on top. Bake the pie for about 10 minutes, and then lower the oven temperature to 350 degrees and bake for about 40 more minutes...See More


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