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Cranberry Ribbon Pie
Author/Submitted by:
Servings: 8
Categories:
Desserts
/
Pies & Pastries
Ingredients: 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
optional 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
Directions:
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" <lloyd2@mindspring.com> on Jan 5, 1996
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