As we launch into the holiday season I'd like to take a moment to thank you all for visiting me and your willingness to share your thoughts, anecdotes and life's melange with me. You're all amazingly creative and a source of endless inspiration for me.
Love you guys!
As for T-Day, I'm on stuffing and pie duty. This year I am churning out a large batch of my tried and true Pumpkin and Wild Mushroom stuffing, a new-to-me twist on traditional pumpkin pie, Pumpkin Mascarpone Pie (from November's issue of Bon Appetit), as well as a Linoleum family favorite, Cranberry Orange Pie...
Pretty and tasty!
Do yourself a favor and give this pie a try. It's tart and sweet and super easy!
Cranberry Orange Pie
Pie crust for two crust pie
3 1/2 c. fresh cranberries (about 1 pkg.)
1 c. sugar
1 1/2 tbs. flour
1/4 tsp. salt
3 tbs. orange juice (depending upon what's available at the grocery store, try substituting blood orange or tangerine juice)
2 tbs. minced or grated orange zest
2 tbs. melted butter
1 egg, lightly beaten
1 egg, lightly beaten with 2 tbs. heavy cream for glazing
granulated sugar of sprinkling
Prepare pastry, roll out half to line a 9" pie pan. Partially bake crust in 400 degree oven 10 - 15 minutes until almost done, but not completely browned. Keep pricking crust with fork as it puffs up. (I used pie weights to avert any pre-bake pietastrophes.) Cool pie shell about 15 minutes before filling.
Preheat oven to 450 degrees.
In a large bowl, combine cranberries, sugar, flour, salt, orange juice, zest and melted butter. Toss to combine. Pour into cooled pie shell.
Use beaten egg if making lattice design for top crust. Roll out dough 1/16" thick, cut into 1/2" strips, moisten crust with egg and make lattice pattern over cranberries. (I love to weave dough peeps!)
Brush top of pastry with egg glaze and sprinkle with sugar.
Bake for 10 minutes at 450 degrees. Reduce heat to 350 degrees and bake until crust is golden brown and juices are bubbly, about 45 minutes longer.
Have a wonderful long weekend everyone!