Recipe courtesy of Jean Harvey
Cranberry Poppy Seed Pie
- Level: Intermediate
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 456
- Total Fat
- 22
- Saturated Fat
- 12
- Carbohydrates
- 62
- Dietary Fiber
- 3
- Sugar
- 41
- Protein
- 6
- Cholesterol
- 52
- Sodium
- 153
- Total: 55 min
- Prep: 20 min
- Inactive: 2 min
- Cook: 33 min
Ingredients
Almonds:
1/3 cup plus 2 tablespoons slivered almonds
Poppy Seed Pie Crust:
1 1/3 cups all-purpose flour
1/2 teaspoon salt
1 tablespoon poppy seeds
1/2 cup butter or margarine
3 tablespoons water
Filling:
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.