Some of my most favorite recipes have come from my friend Aamie. This girl knows how to cook! She also is the one I give credit to for getting me hooked on iced coffee - from Dunkin' Donuts of course. We don't get to exchange recipes as much anymore since she now lives in Connecticut. I suppose we could email recipes, but there was something special about being able to eat the food together and then sharing the recipe. Many meals were shared between our families. Dinners or desserts with our community group, our traditional Labor Day and Memorial Day cook-outs, or just getting together, we shared some good food along with lots of love and memories.
Christy, Liz, and Aamie
Just so you know, I don't like to mix black and white photos with color photos like what I am doing in this post. Sometimes, you just gotta go with one or the other for a particular picture. I like the girls better black and white and there was no way I was taking the color out of the Cranberry Bog Pie! Just wanted to clarify this with all of you because I know you care:)
Anyway, back to the pie...
I love those special "seasonal" recipes. Cranberry Bog Pie being one of them. I've already made two of them since Thanksgiving and I'm not kidding when I say that I will probably make many of these between now and Christmas. It is oh so good!!! If you are fortunate enough to have any leftover, it is wonderful for breakfast with a cup of coffee.
Cranberry Bog Pie
1- 9" pie crust (homemade or store bought)
1/2 cup sugar
2 cups cranberries
1/2 cup chopped walnuts (optional - I've never used them)
In uncooked piecrust, put cranberries, sugar and walnuts.
Prepare batter as follows:
3/4 cup butter, softened
2 beaten eggs
1 cup flour
1 cup sugar
Cream together butter and sugar. Add eggs and flour. Spread over cranberries.
Bake at 350 degrees for 1 hour.
Serve with vanilla ice cream or whipped cream.