Cranberry Pie 

CRANBERRY PIE 3 cups cranberries, rinsed and sorted (12 ounces) ¾ cup pecan or walnut pieces, lightly toasted ½ cup sugar ¾ cup butter, melted 2 eggs, slightly beaten 2 tablespoons orange-flavored liqueur or orange juice 2 teaspoons finely shredded orange peel 1 cup sugar 1 cup flour ½ t. salt ¼ t. baking powder Butter and lightly flour a deep 10-inch pie plate or a 10×2-inch quiche dish that does not have a removable bottom. Place cranberries in the bottom of the dish. Sprinkle with nuts and ½ cup sugar. In mixing bowl, combine melted butter, eggs, liqueur or juice, orange peel, sugar and flour. Beat with a wire whisk or form until smooth. Pour over cranberries. Bake in a 325-egree oven for 35 to 45 minutes or until a toothpick inserted near the center comes out clean and top is golden brown. Cool pie on a wire rack. Cover and chill to serve. Makes 8-10 servings. Submitted by: Nonni Daly