Harvest Pie

• 2 cans (8 ounces each) crushed pineapple
• 1 package (12 ounces) fresh or frozen cranberries, chopped
• 1 cup packed brown sugar
• 1/2 cup sugar
• 3 tablespoons all-purpose flour
• 2 tablespoons butter
• 3/4 cup chopped walnuts or pecans
• 1/2 teaspoon almond extract, optional
• 1/4 teaspoon salt
• Pastry for double-crust pie (9 inches)

1. Drain pineapple, reserving 1/4 cup juice. Set pineapple aside. In a large saucepan, combine the cranberries, sugars and pineapple juice. Bring to a boil; cook and stir for 5 minutes or until cranberries have popped.
2. 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.
3. 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 400u0b0 for 40-45 minutes or until golden brown. Cool on a wire rack.

pineapple, frozen cranberries, brown sugar, sugar, allpurpose, butter, walnuts, almond, salt, pastry

Taken from www.tasteofhome.com/recipes/harvest-pie/ (may not work)