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2 cups fresh cranberries (or frozen cranberries, thawed and
drained)
1 1/2 cups sugar
1/2 cup finely chopped nuts
2 eggs
1 cup all-purpose flour
1/2 cup margarine, melted
1/4 cup vegetable shortening, melted
1. Spread cranberries in bottom of well-greased, ovenproof, 10" pie plate.
2. Sprinkle cranberries with 1/2 cup sugar and 1/2 cup nuts.
3. Beat eggs well. Gradually add 1 cup sugar, beating thoroughly. Pour over top of cranberries.
4. Bake at 325 degrees F for 1 hour, or until crust is brown.
5. Serve warm with whipped cream or ice cream.
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