I'd really like to make this pie for thanksgiving.
I am concerned it has too much butter(I plan to use smart balance light) and whole eggs(can I use egg whites). I will omit pecans. My stomach cannot handle fat over 25%.
Quote:
Ingredients
Butter, For Greasing
2 cups (heaping) Cranberries
3/4 cups Pecans, Chopped (measure, Then Chop)
2/3 cups Sugar
1 cup Flour
1 cup Sugar
1 stick Unsalted Butter, melted
2 whole Eggs, Lightly Beaten
1 teaspoon Pure Almond Extract
1/4 teaspoon Salt
1 Tablespoon Sugar For Sprinkling
Preparation Instructions
*Adapted from a recipe by Laurie Colwin*
Preheat oven to 350 degrees.
Generously butter a cake pan or pie pan. Add cranberries to the bottom of the pan. Sprinkle on chopped pecans, then sprinkle on 2/3 cup sugar.
In a mixing bowl, combine flour, 1 cup sugar, melted butter, eggs, almond extract, and salt. Stir gently to combine.
Pour batter slowly over the top in large "ribbons" in order to evenly cover the surface. Spread gently if necessary.
Bake for 45 to 50 minutes. 5 minutes before removing from oven, sprinkle surface with 1 tablespoon sugar for a little extra crunch.
Recipe
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