Name: Cranberry Poppy Seed Pie
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H33M0.000S
Total time: P0Y0M0DT0H55M0.000S
Yield: 8 servings
Ingredients: 1/3 cup plus 2 tablespoons slivered almonds; 1 1/3 cups all-purpose flour; 1/2 teaspoon salt; 1 tablespoon poppy seeds; 1/2 cup butter or margarine; 3 tablespoons water; 1 envelope unflavored gelatin; 1/4 cranberry juice, plus 1 cup; 2 cups cranberries, fresh or frozen; 1 1/2 cups granulated sugar; 8 ounces whipped topping

Directions

Almonds: Preheat oven to 275 degrees F. Spread almonds on a baking sheet and toast for 15 minutes, or until the almonds are golden brown. Remove from the oven and set aside. Poppy Seed Crust: Raise the oven temperature to 475 degrees F. Combine flour, salt and poppy seeds in a bowl. Cut butter or margarine into mixture until it's uniform but coarse. Sprinkle with water, toss with a fork and press into a ball. Roll out onto a floured surface. Line a 9-inch pie plate, leaving 1 inch hanging over the edge. Fold under and flute. Prick side and bottom. Bake for 12 to 15 minutes, or until lightly browned. Filling: Soften gelatin in 1/4 cup cranberry juice. Set aside. Chop cranberries and place in the blender. Add 1 cup cranberry juice and blend. In a medium-size saucepan, boil the cranberry mixture for 3 minutes over medium heat. Add the sugar and stir until it's dissolved. Remove from heat and add the softened gelatin. Place 1 1/2 cups mixture in the pie shell. Refrigerate. Set aside the remaining filling to cool at room temperature. When mixture in pie shell is cooled and slightly thickened, mix 1/3 cup almonds and 2 cups whipped topping into the remaining cranberry mixture. Spoon the cranberry mixture on top of the pie shell. Chill at least 2 hours in refrigerator. Before serving, garnish with the remaining whipped topping and almonds.

A viewer or guest of the show, who may not be a professional cook, provided this recipe. It has not been tested for home use.

Cranberry Poppy Seed Pie

Ingredients

Almonds:

Poppy Seed Pie Crust:

Filling:

Directions

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