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Cranberry Ribbon Pie

Author/Submitted by:
Servings: 8
Categories: Desserts / Pies & Pastries

1 1/2  c  all-purpose flour
3  tb  granulated sugar
3  tb  finely chopped almonds
1/2  t  salt
1/3  c  vegetable oil
3  tb  milk
1  can  whole, (16 ozs)
    cranberry sauce
1  tb  cornstarch
1  tb  cranberry liqueur
1 1/2  c  white baking pieces
1    egg
2  tb  water
1/4  t  almond extract
2  c  whipping cream
2  tb  confectioners' sugar
1  t  vanilla
    toasted slivered almonds

Preparation time: 40 minutes. Cooking time: 14 minutes. Chilling time: Several hours. Yield: 8 servings. 1. Heat oven to 400 degrees. Mix flour, 1 tablespoon of the sugar, almonds and salt in a medium mixing bowl. Combine oil and milk; stir into flour mixture. Press onto the bottom and sides of a 9-inch pie plate. Pierce crust with a fork. Bake until set 12 to 14 minutes. Cool on a wire rack. 2. Meanwhile, in a medium saucepan combine cranberry sauce, cornstarch and remaining 2 tablespoons sugar. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Stir in liqueur. Cool. 3. For filling, in a small saucepan melt white baking pieces over low heat; remove from heat. In a small mixing bowl slightly beat egg and water. Gradually stir half of the melted pieces into the egg. Add egg mixture to saucepan; cook and stir over medium heat until thickened, about 7 minutes. Remove from heat. Stir in almond extract and let cool. 4. Combine whipping cream, confectioners' sugar and vanilla in a medium mixing bowl. Beat with an electric mixer on medium speed until soft peaks form; reserve half. Fold remaining cream mixture into white filling mixture. 5. Spoon half of the white filling into pie shell. Reserve 1/4 cup cranberry mixture; spread remaining cranberry mixture over filling. Top with remaining white filling. Decorate with reserved whipped cream and cranberry mixture. Sprinkle with toasted almonds. Chill for up to 8 hours. Chicago Tribune 12/16/93. By "Lloyd A. Carver" <> on Jan 5, 1996

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