This pie has become a holiday tradition for WP Magazine reader and Editor’s Query writer Carol Rose, who adapted this recipe from her mother-in-law. She isn’t sure where her mother-in-law got the recipe, but Rose agreed to share it with readers.
2 cups fresh cranberries
1 1 / 2 cups sugar
1 / 2 cup toasted pecans, chopped
1 cup flour
1 / 2 cup melted butter
1 / 4 cup vegetable oil
Preheat the oven to 325 degrees. Grease a 10-inch pie pan.
Spread cranberries over the bottom of the pie pan. Sprinkle with 1 / 2 cup sugar and pecans.
Beat eggs well. Gradually add 1 cup sugar to the eggs, beating well. Add flour, melted butter and vegetable oil. Beat well. Pour over the cranberry-nut-sugar mixture in the pan.
Bake for 60 minutes.
Serve warm with vanilla ice cream or whipped cream. Also delicious cold.
*Note: This recipe has not been tested by The Washington Post.