This is highbush cranberry season here on the prairies! These cranberries when ripe are tart and juicy and excellent for pies or jellies. This is my favorite pie at this time of the year! It brings back memories of growing up on the farm, picking berries and Mom baking pies and freezing the rest of the berries to enjoy in winter. This pie is amazing served warm with ice cream.
After your berries are picked and cleaned, head to the kitchen to make your favorite pastry. Once your pastry is made it's time to make your filling.
Filling for one 9" pie you will need:
- 3 cups highbush cranberries
- 1 1/2 cups sugar
- 6 tablespoons flour
- Mix together until well combined.
- Spoon into your unbaked pie crust, cover with a top crust, trim off excess and crimp the edges.
- Brush top with milk, sprinkle with sugar (optional).
- Cut vents for steam to escape while baking.
- Bake at 425º for 15 minutes, reduce heat to 375º and bake for 30 to 35 minutes longer.
- Serve warm with ice cream..if you are feeling generous share the pie with friends.
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