Pineapple Pie

We had the pleasure of having my parents join us for dinner last Thursday, which also happened to be Pi Day (3/14).  I had already made a couple of pies for Grant to take to a work potluck (one of which he brought home untouched.....apparently there was a huge amount of food there.  No complaints here....we got to eat the pie after all!) but I also wanted to make a pie for the family to enjoy.  

Knowing that one of my dad's absolute favorite desserts is pineapple pie, that made it an obvious choice.  

He's even requested it for his birthday dessert a time or two, so it really ranks up there for him. 

I couldn't even remember the last time I had eaten it, and I was pretty sure my kids had never even tasted it.  

I have no idea where the recipe came from originally - I know my mom made it occasionally when I was growing up, but I don't know where she got it.  It's definitely one you don't see or hear about every day, but it is a real gem.  

Of my family, Marissa was particularly fond of it....she preferred it to the Snickers Peanut Butter Pie, as did both of my parents. In fact, my parents took home a couple of pieces of each for later and let my younger brother sample them when he dropped by their house, and he preferred this Pineapple pie as well.  

It's not overpoweringly sweet or rich, but is a delightfully fruity and satisfying dessert.

Let me know if you try it!    

Pineapple Pie

Pastry for 9-inch one crust pie, unbaked
3 eggs
1/3 cup butter, melted
1/2 cup pineapple juice (drained from can)
2 Tbs. lemon juice
1 cup sugar
1/4 cup flour
1/4 tsp. salt
1 (20 oz) can crushed pineapple, drained

Preheat oven to 400°F.
Prepare pastry and line pie pan.
In the bowl of an electric mixer, beat eggs slightly.  Add butter, lemon juice, and pineapple juice; blend on low speed.  Add sugar, flour, and salt; beat until smooth. Stir in pineapple. Pour in pastry-lined pan.  Bake 35-40 minutes, or until pie is set.

Cool to room temperature before serving - or refrigerate and serve cold.

We had the pleasure of having my parents join us for dinner last Thursday, which also happened to be Pi Day (3/14).  I had already made a couple of pies for Grant to take to a work potluck (one of which he brought home untouched.....apparently there was a huge amount of food there.  No complaints here....we got to eat the pie after all!) but I also wanted to make a pie for the family to enjoy.  

Knowing that one of my dad's absolute favorite desserts is pineapple pie, that made it an obvious choice.  

He's even requested it for his birthday dessert a time or two, so it really ranks up there for him. 

I couldn't even remember the last time I had eaten it, and I was pretty sure my kids had never even tasted it.  

I have no idea where the recipe came from originally - I know my mom made it occasionally when I was growing up, but I don't know where she got it.  It's definitely one you don't see or hear about every day, but it is a real gem.  

Of my family, Marissa was particularly fond of it....she preferred it to the Snickers Peanut Butter Pie, as did both of my parents. In fact, my parents took home a couple of pieces of each for later and let my younger brother sample them when he dropped by their house, and he preferred this Pineapple pie as well.  

It's not overpoweringly sweet or rich, but is a delightfully fruity and satisfying dessert.

Let me know if you try it!    

Pineapple Pie

Pastry for 9-inch one crust pie, unbaked
3 eggs
1/3 cup butter, melted
1/2 cup pineapple juice (drained from can)
2 Tbs. lemon juice
1 cup sugar
1/4 cup flour
1/4 tsp. salt
1 (20 oz) can crushed pineapple, drained

Preheat oven to 400°F.
Prepare pastry and line pie pan.
In the bowl of an electric mixer, beat eggs slightly.  Add butter, lemon juice, and pineapple juice; blend on low speed.  Add sugar, flour, and salt; beat until smooth. Stir in pineapple. Pour in pastry-lined pan.  Bake 35-40 minutes, or until pie is set.

Cool to room temperature before serving - or refrigerate and serve cold.

reade more... Résuméabuiyad

Snickers Peanut Butter Pie

Happy Pi Day!

To tell you the truth, I'm definitely not a math geek.  

But I like any excuse to make pie, especially since we don't eat it nearly often enough for my preference around here.  

To tell another truth, I'm terrible at making pie crust.  Maybe because I refuse to use shortening - it's all butter around here - maybe my technique is all wrong - I don't know....but I can follow directions exactly and my crusts never turn out good.  So these are store-bought.  And I'm not sorry.  

Okay, so if you wanna know a little more about me, keep reading.....if not, just skip to the recipe at the end, and believe me, you'll want it.  

Many years ago, like almost 14 years ago, *gulp* I graduated from college, with a degree in therapeutic recreation.  (3 cheers if you have any clue what that is) 

Side note: I am the middle of five children.  All of us have college diplomas, and not a one of us got a job related to what we studied. How do you like those stats?  Raise your hand if you actually do (or did before having kids) have a job that correlates to your degree.  

So after graduation, my older sister and I moved to Nashville and I got a job at a alternative school as an associate teacher/counselor (in other words, I made $20,000 a year.)  I was desperate for something.  Those pesky bills weren't going away.  In case you aren't familiar with alternative schools, this particular one was for kids who had been kicked out of the metro school system and additionally had some sort of special needs (some were genuine disabilities or disorders, others were just the results of poor family situations.)

It was a K-12 school with about 150 students with severe behavior problems.  

It was a difficult job, to say the least.  

In my first couple of days there, another teacher (older black male) commented, "You'll never make it here a month."

"Why?" I retorted defensively.

Nonchalantly he replied, "You're young, you're white, and you're female."

Well, he was right about me wanting to leave, probably within the week, but I think because I wanted to prove him wrong (and those pesky bills), I stuck it out for two years. 

Oh, the stories I would tell my sister at the end of the day.  She couldn't believe I would go back for more. 

Some days were really good, actually.  On those days I would go home with no new bruises.  

There were some truly rewarding encounters, some good relationships built, but overall I think the stress level would have done me in if I had stayed longer.  Thank goodness I got married and moved an hour away!

Anyways, I mention all of that because the recipe for the bottom portion of this pie came from my boss at that school, the lady who had founded it with her husband.  She would make a couple of these "Fudge Pies" for every work potluck and they would be gone in minutes.  Staff members would be fighting over them, hiding pieces in their desks, etc.  It was pretty funny.  

I love it too.....it's absolutely delicious by itself.....but in honor of Pi Day, I decided to take it up a notch and make it into this Snickers Pie, which I saw on Crazy for Crust awhile back.  

Unfortunately for me and the kids, the pies went with Grant to work for a potluck. We only sampled a piece last night.  It was amazing.  

Slightly gooey chocolaty brownie bottom, a rich peanut buttery nougat, caramel and peanuts, a chocolate drizzle, and Snickers bars for garnish.  Just in case you didn't have enough sweet in there.  

I took the nougat recipe called for in the original pie and divided it between two pies, which I thought worked out just fine. If you want it lots of nougat, double the amount of marshmallow fluff and peanut butter.  I also decreased the amount of peanuts on the top and made my own chocolate drizzle, although you could certainly just use store bought hot fudge sauce.   

Snickers Peanut Butter Pie 

(adapted slightly from Crazy for Crust)

1 pie crust

1/2 cup butter, melted

1 cup sugar

1/4 cup flour

1/4 cup unsweetened cocoa powder

2 eggs, beaten

1 tsp. vanilla

1/8 tsp salt (omit if you used salted butter)

Filling and Topping:

1/2 of a 7 oz. jar marshmallow fluff 

1/2 cup peanut butter

17 caramels, unwrapped

2 Tbs. milk

3/4 cup to 1 cup peanuts

3 Tbs. semi-sweet chocolate chips, melted with 1 Tbs. cream OR 2 Tbs. hot fudge sauce

3 Fun Size Snickers bars, cut into fourths

Preheat oven to 325°.  

Stir melted butter, sugar, flour, cocoa powder, vanilla, and eggs together.  Add salt if using.  Pour over unbaked crust.  Bake for 25 minutes, or until set. 

Cool completely before topping.

Stir together peanut butter and marshmallow fluff in a large bowl.  Spread evenly over brownie layer.

Place caramels and milk in a small saucepan over medium heat.  Stir often until melted and smooth. Remove from heat, stir in the peanuts, and spread over the fluff mixture.

Melt chocolate chips with cream and stir until smooth.  Place in a ziploc bag and snip a corner off, then drizzle over the pie.  

Place sliced Snickers bars around the edge for decoration. 

Store and serve pie at room temperature. 

Happy Pi Day!

To tell you the truth, I'm definitely not a math geek.  

But I like any excuse to make pie, especially since we don't eat it nearly often enough for my preference around here.  

To tell another truth, I'm terrible at making pie crust.  Maybe because I refuse to use shortening - it's all butter around here - maybe my technique is all wrong - I don't know....but I can follow directions exactly and my crusts never turn out good.  So these are store-bought.  And I'm not sorry.  

Okay, so if you wanna know a little more about me, keep reading.....if not, just skip to the recipe at the end, and believe me, you'll want it.  

Many years ago, like almost 14 years ago, *gulp* I graduated from college, with a degree in therapeutic recreation.  (3 cheers if you have any clue what that is) 

Side note: I am the middle of five children.  All of us have college diplomas, and not a one of us got a job related to what we studied. How do you like those stats?  Raise your hand if you actually do (or did before having kids) have a job that correlates to your degree.  

So after graduation, my older sister and I moved to Nashville and I got a job at a alternative school as an associate teacher/counselor (in other words, I made $20,000 a year.)  I was desperate for something.  Those pesky bills weren't going away.  In case you aren't familiar with alternative schools, this particular one was for kids who had been kicked out of the metro school system and additionally had some sort of special needs (some were genuine disabilities or disorders, others were just the results of poor family situations.)

It was a K-12 school with about 150 students with severe behavior problems.  

It was a difficult job, to say the least.  

In my first couple of days there, another teacher (older black male) commented, "You'll never make it here a month."

"Why?" I retorted defensively.

Nonchalantly he replied, "You're young, you're white, and you're female."

Well, he was right about me wanting to leave, probably within the week, but I think because I wanted to prove him wrong (and those pesky bills), I stuck it out for two years. 

Oh, the stories I would tell my sister at the end of the day.  She couldn't believe I would go back for more. 

Some days were really good, actually.  On those days I would go home with no new bruises.  

There were some truly rewarding encounters, some good relationships built, but overall I think the stress level would have done me in if I had stayed longer.  Thank goodness I got married and moved an hour away!

Anyways, I mention all of that because the recipe for the bottom portion of this pie came from my boss at that school, the lady who had founded it with her husband.  She would make a couple of these "Fudge Pies" for every work potluck and they would be gone in minutes.  Staff members would be fighting over them, hiding pieces in their desks, etc.  It was pretty funny.  

I love it too.....it's absolutely delicious by itself.....but in honor of Pi Day, I decided to take it up a notch and make it into this Snickers Pie, which I saw on Crazy for Crust awhile back.  

Unfortunately for me and the kids, the pies went with Grant to work for a potluck. We only sampled a piece last night.  It was amazing.  

Slightly gooey chocolaty brownie bottom, a rich peanut buttery nougat, caramel and peanuts, a chocolate drizzle, and Snickers bars for garnish.  Just in case you didn't have enough sweet in there.  

I took the nougat recipe called for in the original pie and divided it between two pies, which I thought worked out just fine. If you want it lots of nougat, double the amount of marshmallow fluff and peanut butter.  I also decreased the amount of peanuts on the top and made my own chocolate drizzle, although you could certainly just use store bought hot fudge sauce.   

Snickers Peanut Butter Pie 

(adapted slightly from Crazy for Crust)

1 pie crust

1/2 cup butter, melted

1 cup sugar

1/4 cup flour

1/4 cup unsweetened cocoa powder

2 eggs, beaten

1 tsp. vanilla

1/8 tsp salt (omit if you used salted butter)

Filling and Topping:

1/2 of a 7 oz. jar marshmallow fluff 

1/2 cup peanut butter

17 caramels, unwrapped

2 Tbs. milk

3/4 cup to 1 cup peanuts

3 Tbs. semi-sweet chocolate chips, melted with 1 Tbs. cream OR 2 Tbs. hot fudge sauce

3 Fun Size Snickers bars, cut into fourths

Preheat oven to 325°.  

Stir melted butter, sugar, flour, cocoa powder, vanilla, and eggs together.  Add salt if using.  Pour over unbaked crust.  Bake for 25 minutes, or until set. 

Cool completely before topping.

Stir together peanut butter and marshmallow fluff in a large bowl.  Spread evenly over brownie layer.

Place caramels and milk in a small saucepan over medium heat.  Stir often until melted and smooth. Remove from heat, stir in the peanuts, and spread over the fluff mixture.

Melt chocolate chips with cream and stir until smooth.  Place in a ziploc bag and snip a corner off, then drizzle over the pie.  

Place sliced Snickers bars around the edge for decoration. 

Store and serve pie at room temperature. 

reade more... Résuméabuiyad

Happy Pi Day - Let's Have Some Mixed Berry Pie

Pie was a big thing for my mom's side of the family when I was growing up. 

Although we often called it "cobbler".  Now though, when I see recipes for cobblers, they usually call for some sort of biscuity dough dropped in clumps on top of the fruit mixture.  That is definitely not what we ate.  Cobblers in my family were just pies baked in 13 x 9" pans. 

My grandma would make strawberry rhubarb cobbler (my favorite), peach cobbler, blueberry cobbler, even blueberry rhubarb cobbler. 
Then there was traditional apple pie, grated apple pie (another favorite), the usual pumpkin and pecan pies during the holidays, lemon meringue pie, and another of the top favorites of everyone in the family, chocolate pie (with meringue on top). 

Everything was made from scratch.  No mixes, no frozen pie crusts, none of that.

And it was all so delicious.

My granddad used to say, "I only like two kinds of pie.  Hot and cold."

I tend to agree.  Although I can definitely eliminate mincemeat pie from those that I like.

Grant, on the other hand, isn't a huge fan of pies.  He'd pick just about any kind of dessert over than pie, except for anything pudding related.  He's a little lot pickier than me in that regard.

There is one kind of pie, however, that Grant admits to liking.  Mixed Berry Pie. 

I can't recall ever eating a mixed berry pie as a kid.....seems my family wasn't too big into blackberries and raspberries. 

Grant's family would buy the Marie Callendar Mixed Berry Pies for special occasions and he has fond memories of them, so when I was debating what kind of pie to make for Pi Day, it was really a no-brainer to pick something that my dear husband would enjoy.

Making the pie crust is always the intimidating part.  I've had a few major flops in that department and not had much motivation to try again.  The Pioneer Woman featured a really nice tutorial on her blog awhile back that I followed - use that for reference if you're crust-ignorant like me. Although I have to say, following her directions to a "T" didn't exactly work for me.  I ended up having to add more water, not sure how much.....and I still had difficulties rolling out the crust to the right size and shape, despite the parchment paper trick. 

Well, it all came together in the end.

The pie was superb.  Really.

Grant said, "You can make this every day."  Um, sorry, that's not gonna happen.
And then, "You didn't by chance make two of them, did you?"  No. I did not. At least we only ate half for dinner!  We can have more tomorrow!

Recipe: adapted slightly from Cooking Lessons

Pie dough for 2 layer crust, unbaked
Grated zest of 1/2 lemon
3/4 cup sugar
Pinch of salt
2-1/2 T. granulated, quick-cooking tapioca
5 heaping cups mixed berries, (blueberries, blackberries, and raspberries) fresh or frozen - I used frozen
2 T. unsalted butter (I omitted)
1 egg, beaten with 1 T. water (for brushing on crust)

Heat oven to 400°F.

Roll out the bottom crust and fit it into a 9 or 10 inch pie pan.Trim the edges so they are even with the outer rim of the pie pan.  Refrigerate while you make the filling and roll out the top crust.

In a large bowl, rub the lemon zest into the sugar with your fingers.  The lemon oil will soak into the sugar to provide you with extra-zesty lemon flavor.  Stir in the salt and tabioca. Add the berries and gently fold them into the sugar with a rubber spatula or wooden spoon.  (If you are using frozen berries, don't defrost them; just mix them in now).

Roll out the top crust and with a pizza cutter or sharp knife, cut it into 3/4 inch wide strips for the top of the pie.  You can mkae skinnier strips and use more of them if you prefer. 

Take the pie shell out of the fridge and fill it with the berry mixture.  Dot with butter if desired.

Use a pastry brush to coat the rim of the dough with water.  Lay 5-6 strips of dough evenly across the top of the pie.  Lay the other strips perpendicular to the first ones, weaving them in if you like.
Lay 2-3 strips of dough around the rim of the pie to cover the ends of the lattice top.  Crimp.  Brush the edges and all the lattice strips with the beaten egg.

Set the pie on a baking sheet to avoid oven disasters if the filling bubbles over.  Bake for 15 minutes.  Decrease the oven heat to 350° F. and bake for another 45 min. to 1 hour, until the filling bubbles in the center.  Total baking time is 1 to 1-1/4 hours, longer if you have used frozen berries. 
Check every once in awhile to make sure the crust isn't getting too dark.  Place a piece of foil loosely over the pie if it looks like it might burn before the pie is done.

Remove the pie from the oven and place on a rack to cool to room temperature before cutting.  If you cut it sooner, it will be runny, but will still taste great!

And as we all know, there's nothing better with warm pie than homemade vanilla ice cream.
 
(No, my house did not get cleaned today.  And there's still laundry to be folded.  And we had leftovers for dinner.  But boy, did we have dessert!)

Linked to Pi Day Pie Party at Crazy for Crust

Pie was a big thing for my mom's side of the family when I was growing up. 

Although we often called it "cobbler".  Now though, when I see recipes for cobblers, they usually call for some sort of biscuity dough dropped in clumps on top of the fruit mixture.  That is definitely not what we ate.  Cobblers in my family were just pies baked in 13 x 9" pans. 

My grandma would make strawberry rhubarb cobbler (my favorite), peach cobbler, blueberry cobbler, even blueberry rhubarb cobbler. 
Then there was traditional apple pie, grated apple pie (another favorite), the usual pumpkin and pecan pies during the holidays, lemon meringue pie, and another of the top favorites of everyone in the family, chocolate pie (with meringue on top). 

Everything was made from scratch.  No mixes, no frozen pie crusts, none of that.

And it was all so delicious.

My granddad used to say, "I only like two kinds of pie.  Hot and cold."

I tend to agree.  Although I can definitely eliminate mincemeat pie from those that I like.

Grant, on the other hand, isn't a huge fan of pies.  He'd pick just about any kind of dessert over than pie, except for anything pudding related.  He's a little lot pickier than me in that regard.

There is one kind of pie, however, that Grant admits to liking.  Mixed Berry Pie. 

I can't recall ever eating a mixed berry pie as a kid.....seems my family wasn't too big into blackberries and raspberries. 

Grant's family would buy the Marie Callendar Mixed Berry Pies for special occasions and he has fond memories of them, so when I was debating what kind of pie to make for Pi Day, it was really a no-brainer to pick something that my dear husband would enjoy.

Making the pie crust is always the intimidating part.  I've had a few major flops in that department and not had much motivation to try again.  The Pioneer Woman featured a really nice tutorial on her blog awhile back that I followed - use that for reference if you're crust-ignorant like me. Although I have to say, following her directions to a "T" didn't exactly work for me.  I ended up having to add more water, not sure how much.....and I still had difficulties rolling out the crust to the right size and shape, despite the parchment paper trick. 

Well, it all came together in the end.

The pie was superb.  Really.

Grant said, "You can make this every day."  Um, sorry, that's not gonna happen.
And then, "You didn't by chance make two of them, did you?"  No. I did not. At least we only ate half for dinner!  We can have more tomorrow!

Recipe: adapted slightly from Cooking Lessons

Pie dough for 2 layer crust, unbaked
Grated zest of 1/2 lemon
3/4 cup sugar
Pinch of salt
2-1/2 T. granulated, quick-cooking tapioca
5 heaping cups mixed berries, (blueberries, blackberries, and raspberries) fresh or frozen - I used frozen
2 T. unsalted butter (I omitted)
1 egg, beaten with 1 T. water (for brushing on crust)

Heat oven to 400°F.

Roll out the bottom crust and fit it into a 9 or 10 inch pie pan.Trim the edges so they are even with the outer rim of the pie pan.  Refrigerate while you make the filling and roll out the top crust.

In a large bowl, rub the lemon zest into the sugar with your fingers.  The lemon oil will soak into the sugar to provide you with extra-zesty lemon flavor.  Stir in the salt and tabioca. Add the berries and gently fold them into the sugar with a rubber spatula or wooden spoon.  (If you are using frozen berries, don't defrost them; just mix them in now).

Roll out the top crust and with a pizza cutter or sharp knife, cut it into 3/4 inch wide strips for the top of the pie.  You can mkae skinnier strips and use more of them if you prefer. 

Take the pie shell out of the fridge and fill it with the berry mixture.  Dot with butter if desired.

Use a pastry brush to coat the rim of the dough with water.  Lay 5-6 strips of dough evenly across the top of the pie.  Lay the other strips perpendicular to the first ones, weaving them in if you like.
Lay 2-3 strips of dough around the rim of the pie to cover the ends of the lattice top.  Crimp.  Brush the edges and all the lattice strips with the beaten egg.

Set the pie on a baking sheet to avoid oven disasters if the filling bubbles over.  Bake for 15 minutes.  Decrease the oven heat to 350° F. and bake for another 45 min. to 1 hour, until the filling bubbles in the center.  Total baking time is 1 to 1-1/4 hours, longer if you have used frozen berries. 
Check every once in awhile to make sure the crust isn't getting too dark.  Place a piece of foil loosely over the pie if it looks like it might burn before the pie is done.

Remove the pie from the oven and place on a rack to cool to room temperature before cutting.  If you cut it sooner, it will be runny, but will still taste great!

And as we all know, there's nothing better with warm pie than homemade vanilla ice cream.
 
(No, my house did not get cleaned today.  And there's still laundry to be folded.  And we had leftovers for dinner.  But boy, did we have dessert!)

Linked to Pi Day Pie Party at Crazy for Crust

reade more... Résuméabuiyad

Nantucket Cranberry Pie

I got a 3 lb. bag of cranberries from Sam's Club early in November.  I used part of it for my Cranberry-Pomegranate Sauce for Thanksgiving, but still had at least half a bag left.  Hmmm....what to do with all those berries? 

This pie was a no-brainer. And the best part is....I still had enough to freeze for another pie later this month! 

Okay, so it does have a lot of sugar.  But you really do need it to balance out that tartness of the cranberries.  Even with this outrageous amount, the pie retains a bit of tang.....just enough to be not overpoweringly sweet. 

And it's obviously not a traditional pie....more like a cobbler....or something like that.  But whatever you call it, it's festive, delicious, and a great treat. 

Recipe: (from the Pioneer Woman)

2 heaping cups fresh cranberries (rinsed and drained)
3/4 c. pecans, chopped (measure, then chop)
2/3 c. sugar
1 stick unsalted butter, melted
1 c. flour
1 c. sugar
1 t. almond extract
2 whole eggs, lightly beaten
1/4 t. salt
1 T. sugar (for sprinkling)

Preheat oven to 350°. 
Butter a 9" cake pan or pie pan generously.  Add cranberries to bottom of pan.  Top with chopped pecans and sprinkle with 2/3 c. sugar. 
In a mixing bowl, combine butter, flour, 1 c. sugar, almond extract, eggs, and salt.  Stir gently.  Mixture will be pretty thick.
Pour as well as you can over top of cranberries.  Spread with a spatula to cover completely.
Bake for 45-50 minutes, until lightly browned.  Five minutes before removing from oven, sprinkle with 1 T. sugar for additional crunch. 

Serve with whipped cream or ice cream.

I got a 3 lb. bag of cranberries from Sam's Club early in November.  I used part of it for my Cranberry-Pomegranate Sauce for Thanksgiving, but still had at least half a bag left.  Hmmm....what to do with all those berries? 

This pie was a no-brainer. And the best part is....I still had enough to freeze for another pie later this month! 

Okay, so it does have a lot of sugar.  But you really do need it to balance out that tartness of the cranberries.  Even with this outrageous amount, the pie retains a bit of tang.....just enough to be not overpoweringly sweet. 

And it's obviously not a traditional pie....more like a cobbler....or something like that.  But whatever you call it, it's festive, delicious, and a great treat. 

Recipe: (from the Pioneer Woman)

2 heaping cups fresh cranberries (rinsed and drained)
3/4 c. pecans, chopped (measure, then chop)
2/3 c. sugar
1 stick unsalted butter, melted
1 c. flour
1 c. sugar
1 t. almond extract
2 whole eggs, lightly beaten
1/4 t. salt
1 T. sugar (for sprinkling)

Preheat oven to 350°. 
Butter a 9" cake pan or pie pan generously.  Add cranberries to bottom of pan.  Top with chopped pecans and sprinkle with 2/3 c. sugar. 
In a mixing bowl, combine butter, flour, 1 c. sugar, almond extract, eggs, and salt.  Stir gently.  Mixture will be pretty thick.
Pour as well as you can over top of cranberries.  Spread with a spatula to cover completely.
Bake for 45-50 minutes, until lightly browned.  Five minutes before removing from oven, sprinkle with 1 T. sugar for additional crunch. 

Serve with whipped cream or ice cream.

reade more... Résuméabuiyad