Harvest Pie Recipe
- 2 (8 ounce) cans crushed pineapple
- 1 (12 ounce) package fresh or frozen cranberries, chopped
- 1 cup packed brown sugar
- 1/2 cup sugar
- 3 tablespoons all-purpose flour
- 2 tablespoons butter or margarine
- 3/4 cup chopped walnuts or pecans
- 1/2 teaspoon almond extract
- 1/4 teaspoon salt
- 1 Pastry for double-crust pie (9 inches)
- Drain pineapple, reserving 1/4 cup juice. Set pineapple aside. In a saucepan, combine the cranberries, sugars and pineapple juice. Bring to a boil; cook and stir for 5 minutes. Combine flour and pineapple; add to cranberry mixture. Cook and stir over medium heat until mixture comes to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in the butter, nuts, almond extract if desired and salt. Cool. Line a 9-in. pie plate with bottom pastry; trim to 1 in. beyond edge of pie plate. Add filling. Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in top. Bake at 400 degrees F for 40-45 minutes or until golden brown. Cool on a wire rack.
