In my own country, they are simply referred to as “wings.” From my hometown of Buffalo, New York, to Raleigh, North Carolina, and now Seattle, Washington, I’ve been making this recipe for fried chicken wings for as long as I can remember. Many people who have tried them have requested the recipe, and up until now I have kept both the ingredients and preparation instructions a secret.
| Prep Time: | 20 mins |
| Cook Time: | 40 mins |
| Total Time: | 1 hr |
| Servings: | 8 |
| Yield: | 1 to 9 – inch pie |
Ingredients
- 1 recipe pastry for a 9 inch double crust pie
- 1 ½ cups white sugar
- ⅓ cup all-purpose flour
- ¼ teaspoon salt
- ½ cup water
- 1 (12 ounce) package fresh cranberries
- ¼ cup lemon juice
- 1 dash ground cinnamon
- 2 teaspoons butter
Instructions
- Preheat oven to 425 degrees F (220 degrees C.)
- In a saucepan, combine sugar, flour, salt and water. Bring to a boil and cook, stirring constantly until thick and smooth. Add berries, lemon juice and cinnamon. Cook 5 minutes until mixture is thick and berries pop. Remove from heat and stir in butter.
- Roll one ball of dough out to fit a 9 inch pie plate. Place bottom crust in pie plate. Spoon in filling. Roll out top crust and cut into strips for lattice. Place lattice strips on top and seal edges.
- Bake in the preheated oven for 40 minutes, or until crust is golden brown.
Nutrition Facts
| Calories | 422 kcal |
| Carbohydrate | 68 g |
| Cholesterol | 3 mg |
| Dietary Fiber | 4 g |
| Protein | 4 g |
| Saturated Fat | 4 g |
| Sodium | 315 mg |
| Sugars | 39 g |
| Fat | 16 g |
| Unsaturated Fat | 0 g |
Reviews
This is my second time making this recipe as written. Both times the pie turned out perfedt. It wasn’t too tart, and it wasn’t too sweet. I will definitely be making this again. Thanks for sharing this recipe.
Great recipe. It is on the tart side. Next time I plan to add more sugar as suggested by others to lessen the tartness.
yes I have already made it at least a half dozen times using frozen berries. Every winter I buy about a dozen bags of berries yo last all yeat
Not only was this super easy, it tasted DELICIOUS!
I doubled the filling for a deep dish pie and cut back on the lemon juice. Delicious!
Will make again. It was a nice change to the usual holiday pies. I may decrease the sugar some the next time and play around with adding another fruit, I’m thinking a cup of blue berries.
I loved this pie! Like another reviewer I also used about 4 apples in a medium dice because I had some and thought it might add some sweetness. Good call! The flavor was wonderful plus, the filling wouldn’t have filled my pie crust without the apples. I used refrigerated pie crust. I will definitely make this again.
After reading everyone’s reviews saying it was too bitter, I increased the sugar to 2 cups and substituted orange juice for lemon juice, but I kept the salt. I thought it was perfect! Very yummy! My first pie ever so I wasn’t too great at the lattice top.
I make this every Thanksgiving and Christmas. If you like a tart cherry pie, you’ll love this. It’s easy to make and is yummy.
I add blueberry to this too its wonderful
This recipe was fabulous!! Big hit at Thanksgiving this year! Perfect combination of sweet and tart. I will definitely be making this again!
I made the recipe and it was quite good. I substituted orange juice for the lemon juice, however. As to the temperature, my oven is calibrated correctly and my pies were seriously overdone (the pastry) at 28 min. The pastry came out rather tough and “toasted” tasting rather than flaky as it usually does.
This is a great recipe. A friend of mine wanted a strawberry rhubarb pie, but rhubarb is out of season so I decided to try this as a sour substitution. I doubled the recipe, but kept the cranberries the same and added a pound of halved strawberries. So good! My berries did need a little more sugar to be edible though. Can’t wait to make this for Thanksgiving and I am NOT a pie fan. Everyone loved it and the birthday boy was excited to take home the leftovers. Thanks for such yummy recipe!
Was very easy and great with vanilla ice cream!!
This is an excellent pie for those who like cranberries! I suggest half the amount of lemon juice (1/8 of a cup) and double the amount of cranberries (2 (12 oz each) fresh cranberries. The reason for it is the size of the pie. 1 bag of cranberries is nearly not enough for a 9 inch pie. I used 2 bags and half the amount of lemon because I saw that 1 bag is too little and too much lemon juice would make the pie too tart. Good luck!!!
This was a very good pie and a great use of the extra cranberries I had left over from Thanksgiving. I was a little nervous after reading the reviews that it might be to tart and so I did do a couple of things. I used a little less cranberries (about half of what it called for) and then replaced the remainder with Raspberries. I also left out the lemon juice but would leave it in next time. The pie turned out good. I would make it again. The only other thing I would change is I would add some instant tapioca to the filling. It was a bit runny, even though it was tasty. One other detail… I used a deep dish pie crust. Wanted to be safe. Glad I did because it needed it.
Absolutely delicious! Very tangy and tart!
Excellent! I hadn’t used fresh cranberries before but now that I know how easy it is (and delicious!) I will use them whenever available. Thank you for such a good recipe- highly recommended.
I didn’t try any of this since I made it for a pie tasting function; however, my neighbor tried it and said it was really good. I used 2 tblspoons of butter and 2 cups of sugar. I also used frozen cranberries and I’m not sure if that’s why they stuck together immediately after I put them in the sugar mixture or if I just over cooked the mixture and that was the problem. Either way, although it took me a few minutes to break them up, eventually the cranberries popped and broke apart. My neighbor told me it wasn’t too sour and she said the pie was great. Thanks for the recipe–I’ll make it again for just us.
My family loved it. Very easy to make and it wasn’t too tart for us as others have expressed. Thanks!
This was wayy too tart and I love tart and sour desserts. The lemon juice was too much, I felt like that was all I could taste. I think using orange juice would be much better