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WISCONSIN CREAMPIE

Pastry for double crust pie
3 cups Halved cranberries
1/2 cup Water
1 3/4 cups Sugar
5 tablespoons Flour
1/4 teaspoon Salt
1/2 teaspoon Almond extract
2 tablespoons Butter

In saucepan add cranberries and water and bring to the boiling point.Mix dry
ingredients and slowly add to cranberry mixture. cook on low heat until
mixture thickens. Remove from heat and add extract.
Cool filling completely. Pour into 9 inch pastry lined pan. Dot with the
butter. Add top crust as a lattice crust or as a whole top crust, crimping
edges and pricking top in several places.
Bake in 425 oven for 35 to 40 minutes or crust light golden.
Serve room temperature or cold with ice cream or whipped cream. A no
nonsense delicious cranberry pie.