Main Ingredients:

See below ingredients and instructions

Cooking Preparation of the Recipe:

Filling:
2 bags of cranberries, 12 oz. each
1 teaspoon grated orange rind
1 cup of sugar
1/4 cup orange juice
1 cup black walnuts, chopped
1 teaspoon allspice
1/2 stick of butter, melted
Topping:
1 3/4 cup all-purpose flour, sifted
1 tablespoon sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon allspice
6 tablespoons cold butter (3/4 of a stick)
7/8 cup milk
2 tablespoons beaten egg
Preheat your oven to 375F. Grease a 10 inch deep dish pie pan with butter.
Combine the filling ingredients in a bowl and put into pie pan. For the
topping, sift the flour, sugar, baking powder, salt and allspice together.
Cut in the butter until the mixture is the consistency of coarse cornmeal.
Add the milk and beat with a fork until just blended, forming a stiff, but
sticky dough. Drop the dough in small pieces onto the filling leaving some
spaces for steam to escape. Brush with the beaten egg and bake for a half
hour or until golden brown. Serve warm with French Vanilla Ice Cream and a
few chopped walnuts.
Cranberry Nut Pudding 222

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