Harvest Pie
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Instructions
Drain pineapple, reserving 1/4 cup juice. Set pineapple aside. In a saucepan, combine the cranberries, sugars and pineapple juice. Bring to a boil; cook and stir for 5 minutes. Combine flour and pineapple; add to cranberry mixture. Cook and stir over medium heat until mixture comes to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in the butter, nuts, almond extract if desired and salt. Cool. Line a 9-in. pie plate with bottom pastry; trim to 1 in. beyond edge of pie plate. Add filling. Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in top. Bake at 400 degrees F for 40-45 minutes or until golden brown. Cool on a wire rack.
