I was compensated for this post by Hurst Berry Farm. All opinions are my own.
I love pie season.
I don’t make pies often, but during the holidays, I just can’t resist. I love when they are homemade.
I like when a pie looks rustic and imperfect, and a little messy. It’s like the puppy with one floppy ear… charming and irresistible.
That’s probably because I have very little talent for making a pie look beautiful. Try as I may, I just cannot get those pretty thumb-pressed edges to look right.
And hence, I cheat. I use a fork to crimp the edges. Or I cut out cute little shapes and use those. That way, no one ever need know that I can’t do the pretty edges.
It seems like every year I make an apple pie and a pumpkin pie. I get tired of making the same pies every year. This year, I have vowed to branch out and try something different. Different, but still seasonal and appropriate.
Enter cranberries. It’s so fun cooking with cranberries. They remind me of Christmas, but they’re appropriate to eat any time.
They can be a little tart, but it’s easy to cut the tartness with some sugar, orange zest and pecans.
My favorite source for fresh cranberries is Hurst’s Berry Farm. You can generally find the berries during October through December in grocery stores.
They have other berries, too. Look here for lots of recipe ideas.
Or just surprise your family with this cranberry pie!
Want more? Try these seasonal treats!
- 1 cup shortening
- ¼ teaspoon salt
- 1½ teaspoons sugar
- 1 cup flour
- ½ cup very cold water
- Place all ingredients in a bowl.
- Use hands to mix dough very gently, taking care not to over mix. Mix just until dough forms into a ball.
- Wrap tightly in plastic, and chill for 30 minutes.
- Split dough in half, roll out each half separately on a floured surface. Gently lift dough and place in a 9-inch pie plate. Use a fork to poke holes in the bottom before filling and baking. (Makes 2 9-inch crusts.)
- 1 prepared pie crust, 9-inch *(see notes)
- about 2 cups fresh cranberries
- about 1 cup pecan halves
- 1 egg white
- 1 cup sugar
- 2 tablespoons corn starch
- 1 cup whipping cream
- about 1 tablespoon orange zest (about half an orange)
- Place fresh cranberries in a single layer at the bottom of prepared (but unbaked) pie crust. Add a single layer of pecans on top.
- In a small bowl, whip egg white until stiff peaks form. Fold in sugar, cornstarch and orange zest. Add cream and stir.
- Pour cream mixture over the top of the cranberries and pecans.
- Bake pie at 425F for 10 minutes. Reduce heat to 350 and bake an additional 40 minutes.