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Cranberry Nut Pudding

Filling:
    2 bags of cranberries, 12 oz. each
    1 teaspoon grated orange rind
    1 cup of sugar
    1/4 cup orange juice
    1 cup black walnuts, chopped
    1 teaspoon allspice
    1/2 stick of butter, melted

Topping:
    1 3/4 cup all-purpose flour, sifted
    1 tablespoon sugar
    1 tablespoon baking powder
    1/2 teaspoon salt
    1/2 teaspoon allspice
    6 tablespoons cold butter (3/4 of a stick)
    7/8 cup milk
    2 tablespoons beaten egg

Preheat your oven to 375F. Grease a 10 inch deep dish pie pan with
butter. Combine the filling ingredients in a bowl and put into pie
pan.

For the topping, sift the flour, sugar, baking powder, salt and
allspice together. Cut in the butter until the mixture is the
consistency of coarse cornmeal. Add the milk and beat with a fork
until just blended, forming a stiff, but sticky dough.

Drop the dough in small pieces onto the filling leaving some spaces
for steam to escape. Brush with the beaten egg and bake for a half
hour or until golden brown.

Serve warm with French Vanilla Ice Cream and a few chopped walnuts.