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Cranberry Chess Pie

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Serving Info :
Serves 8
Cooking Time :
Bake 60 minutes
Description :
Use Fresh or Frozen Cranberries
Ingredients :
  • 1 pie crust, 9-inch deep-dish partially baked and cooled*
  • 1 1/2 cup C&H Pure Cane Granulated Sugar
  • 1/2 cup butter (1 stick), softened
  • 3 eggs
  • 1/3 cup all-purpose flour
  • 1/2 cup buttermilk
  • 1 1/2 tsp. vanilla
  • 2 cups cranberries, fresh or frozen (8 oz. approx.)
Directions :
  1. Preheat oven to 350°F. Beat together sugar and butter. Add eggs, one at a time, beating until smooth. Add flour, then buttermilk and vanilla, and mix well. Chop cranberries coarsely in blender or food processor. Stir gently into batter. Pour into partially baked pie shell.Bake until top is lightly golden brown and domed and the filling is firm, about 60 minutes.Cool before serving to allow filling to set. Serve at room temperature. Refrigerate any leftovers.
  2. * To partially bake crust: Lay a piece of foil over raw crust and fill part way with pie weights. Bake in preheated 375° oven until crust is set and beginning to pale, with a touch of golden brown, about 18-20 minutes.

Credit: This was a winner in the 1999 C&H Sugar Baking Contest