| | Directions | | Preheat oven to 425°. Combine sugar (adjust; based on how tart or sweet a filling you like), flour and salt in large saucepan. Add cranberries and water. Bring to a boil. Boil for 5 minutes, stirring constantly. Remove from heat. Blend in almond extract. Fill pie crust, flute top crust and cut vent holes. Bake for 30 to 40 minutes (you may want to cover crust edges with foil to prevent burning). |
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| Ingredients | | - |  | Serves: 6 to 8 |
| - | | 2 8") pie crusts |
| - | | 1 cup sugar |
| - | | 3 tablespoons flour |
| - | | 1/4 teaspoon salt |
| - | | 2 cups cranberries |
| - | | 1/3 cup water |
| - | | 1/4 teaspoon almond extract |
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