Cranberry Poppy Seed Pie
Serves: 2
Brad Rosenbaum
1 January 1970
Based on User reviews:
49
Spice
54
Sweetness
48
Sourness
39
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
1.333333 cups
All-Purpose Flour1 tsp
Salt1 tbsp
Poppy Seed1 cup
Butter3 tbsps
Water2 cups
Cranberry (fresh or frozen)1.5 cups
Granulated Sugar230 g
Whipped ToppingDirections:
1
Almonds: Preheat oven to 275 degrees F
2
Spread almonds on a baking sheet and toast for 15 minutes, or until the almonds are golden brown
3
Remove from the oven and set aside
4
Poppy Seed Crust: Raise the oven temperature to 475 degrees F
5
Combine flour, salt and poppy seeds in a bowl
6
Cut butter or margarine into mixture until it's uniform but coarse
7
Sprinkle with water, toss with a fork and press into a ball
8
Roll out onto a floured surface
9
Line a 9-inch pie plate, leaving 1 inch hanging over the edge
10
Fold under and flute
11
Prick side and bottom
12
Bake for 12 to 15 minutes, or until lightly browned
13
Filling: Soften gelatin in 1/4 cup cranberry juice
14
Set aside
15
Chop cranberries and place in the blender
16
Add 1 cup cranberry juice and blend
17
In a medium-size saucepan, boil the cranberry mixture for 3 minutes over medium heat
18
Add the sugar and stir until it's dissolved
19
Remove from heat and add the softened gelatin
20
Place 1 1/2 cups mixture in the pie shell
21
Refrigerate
22
Set aside the remaining filling to cool at room temperature
23
When mixture in pie shell is cooled and slightly thickened, mix 1/3 cup almonds and 2 cups whipped topping into the remaining cranberry mixture
24
Spoon the cranberry mixture on top of the pie shell
25
Chill at least 2 hours in refrigerator
26
Before serving, garnish with the remaining whipped topping and almonds