Cranberry Pie

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I clipped this recipe from a magazine - Yankee, I believe - and it comes from a book called, Cider Beans, Wild Greens, and Dandelion Jelly by Joan E. Aller. The pie is so, so delicious. Tom and I and Margaret finished off the whole thing in an evening. Yes, it's that good! My apologies to those of you who are trying to help me get over my fear of piecrust baking. I promise I will try it someday. For this crust I used a frozen one from a fantastic company. It was excellent. I could have eaten just the crust with nothing inside.

Cranberry Pie

1 9-inch piecrust
1 1/2 cups cranberries (recipe called for fresh; I used frozen)
1 cup sugar
1 heaping tablespoon all-purpose flour
1 egg white (I gave the yoke to our dog, Sadie)
1 cup heavy whipping cream (not whipped up)

Preheat oven to 425º F.
Roll out piecrust and arrange in a 9-inch pie pan.
Pour cranberries into crust to form a thick layer.
In a medium bowl, sift together 2/3 cup sugar and the flour.
In a separate bowl, beat egg white until stiff peaks form, and then fold into the sugar/flour mixture.
Slowly stir in cream until combined.
Cover the cranberries with the remaining 1/3 cup sugar.
Pour cream mixture over the top.
Bake for 10 minutes, and then turn heat down to 350º F. and bake for about 40 minutes longer. (Mine took longer than this - just keep an eye on it after 40 minutes)

This is very quick and easy to make, and such a great treat!