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1
Almonds: Preheat oven to 275 degrees F. Spread almonds on a baking sheet and toast for 15 minutes, or until the almonds are golden brown.
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2
Remove from the oven and set aside.
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3
Poppy Seed Crust: Raise the oven temperature to 475 degrees F. Combine flour, salt and poppy seeds in a bowl.
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4
Cut butter or margarine into mixture until it's uniform but coarse.
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5
Sprinkle with water, toss with a fork and press into a ball.
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6
Roll out onto a floured surface.
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7
Line a 9-inch pie plate, leaving 1 inch hanging over the edge.
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8
Fold under and flute.
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9
Prick side and bottom.
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10
Bake for 12 to 15 minutes, or until lightly browned.
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11
Filling: Soften gelatin in 1/4 cup cranberry juice.
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Set aside.
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13
Chop cranberries and place in the blender.
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14
Add 1 cup cranberry juice and blend.
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15
In a medium-size saucepan, boil the cranberry mixture for 3 minutes over medium heat.
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16
Add the sugar and stir until it's dissolved.
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17
Remove from heat and add the softened gelatin.
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18
Place 1 1/2 cups mixture in the pie shell.
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19
Refrigerate.
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20
Set aside the remaining filling to cool at room temperature.
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21
When mixture in pie shell is cooled and slightly thickened, mix 1/3 cup almonds and 2 cups whipped topping into the remaining cranberry mixture.
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22
Spoon the cranberry mixture on top of the pie shell.
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23
Chill at least 2 hours in refrigerator.
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24
Before serving, garnish with the remaining whipped topping and almonds.
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25
Note: A viewer, who may not be a professional cook, provided this recipe.
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26
The FN chefs have not tested this recipe and therefore, we cannot make representations as to the results.
