Fort Langley Cranberry Pie

I grew up in Fort Langley, British Columbia - the birthplace of British Columbia. It's beautiful! There are large cranberry fields in Fort Langley and every year they host the Cranberry Festival in the Fall. If you've ever been to Fort Langley, you would notice they also have a Hazelnut Grove where you can purchase fresh hazelnuts. These two elements gave me an idea to adapt a recipe my Mom used to make, called "Nantucket Cranberry Pie". Originally made with cranberries, plums and walnuts, I decided to tweak it and use fresh cranberries and hazelnuts. Cranberries may not be in season, but their tartness pairs well with the wholesome, sweet flavor of the hazelnuts.

PS. This recipe is so easy even a toddler could make it.

Fort Langley Cranberry Pie

Yields: 1 10" pie

Ingredients:

2 C chopped cranberries
1/2 C chopped hazelnuts
1/2 C sugar

2 eggs
3/4 C melted butter
1 C sugar
1 C flour
1 t almond extract

Directions:

Lightly grease a 10" springform or cake pan. Preheat oven to 350.

In a small bowl, mix together cranberries, hazelnuts and 1/2 C sugar. Form a layer in the bottom of the pan.

Using an electric mixer, combine eggs; melted butter; sugar; flour and almond extract. Mix until smooth. Pour over cranberry layer and bake 40 minutes.

Remove from oven and let cool. Use a large plate and place it over the top of the pan. Turn over and carefully remove the pie from the pan, cranberry layer-side up.

Enjoy and Buon Appetito!

*You could try a different mixture of nuts or a different flavor extract, orange would pair nicely with the cranberry.