Oh, come on: you didn’t really think I’d hold out on the recipe, did you? All you had to do was ask (and I knew you would)!
Nothing is easier than this recipe: the hardest part is melting the butter. It is delicious warm. It is delightful cold for breakfast. Add vanilla ice cream, top it with whipped cream. Hell, wrap it in saran and put it in your pocket for later. Eat it until it’s gone, and then make another one. I’m about to make #4, since the cranberry season is so short.
Remind me to tell you all later about how my Dad and I fell into a cranberry bog skating and I almost drowned. My mother nearly killed him.
CRANBERRY SURPRISE PIE
2 cups fresh cranberries
1/2 cup walnuts, chopped
1 1/2 cup white sugar
3/4 cup butter, melted
2 large eggs, beaten
1 cup flour
1 tsp. vanilla extract
Preheat oven to 325 degrees. Butter a 9 1/2″ pie plate. Pour cranberries into bottom of pie plate and sprinkle evenly with walnuts and 1/2 cup of white sugar.
Mix 2 beaten eggs with 3/4 cup melted butter, 1 cup sugar, vanilla, and 1 cup flour. Pour over cranberry mixture.
Bake 50 minutes at 325 degrees.