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Grandma Ruby's Fresh Cranberry Pie

Makes 1 (91/2-inch deep-dish or 10-inch) pie

• 1 unbaked pie shell
• 1 to 1 1/2 packages fresh cranberries, picked through
• 1 1/2 cups sugar (divided use)
• 3/4 cup chopped walnuts, optional
• 2 eggs
• 1 cup flour
• 1/2 cup margarine or butter, melted
• 1/4 cup shortening, melted (Liening uses stick shortening)

Spread cranberries in bottom of pie shell. Sprinkle with 1/2 cup sugar and nuts, if using. In a bowl, beat eggs well, adding remaining 1 cup sugar gradually. Add flour, melted butter and shortening. Beat well and pour batter over cranberries.

Bake the pie in a preheated 325-degree oven for 1 hour, or until top is golden brown.

(From Clarissa Liening.)

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