2 (9 inch) spheres ice cream, crushed
4 cups crushed pineapple, drained
1 cup diced celery
3 cups cranberries
2 tablespoons bourbon
4 egg yolks
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1 tablespoon brown sugar
6 tablespoons butter
1 cup white sugar
1/2 cup cranberry preserves
In a blender, combine pineapple, celery, cranberries, bourbon, egg yolks and flour. Blend until well blended. Pour mixture into pastry shell of a 9 inch pie pan or muffin cups. Chill overnight.
Preheat oven to 375 degrees F (190 degrees C).
In a small mixing bowl, beat butter and 1 cup sugar until smooth. Stir cranberry preserves mix into cranberry cream cheese mixture, mixing just until. Pour cranberry cream cheese mixture into crust. Sprinkle with sugar and butter mixture.
Bake in preheated oven for 45 minutes or until filling is bubbly and center is golden. Cool and serve hot. Cranberry pie is best eaten cold and is a great way to serve pineapple with cranberry preserves.
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