Saturday was a beautiful, cold, gray, windy, winter day.
I’m not complaining, the air above the frozen pond was white. (Can it be so cold that fog freezes?) The trees on the hill were black and created a startling contrast to the white field. The alpacas were cozy inside their upscale fleece. Rosie, working on her version of a canine snow angel, was frequently distracted by the scent of creatures tunneling beneath the icy crust of snow. On the other hand, I wanted pie. Not a frozen pie from the market, not a pumpkin pie made from a tin of pumpkin, not an apple pie, I wanted a pie that would leave pink streaks on the plate. I was missing summer pies.
What to do — I opened the freezer and found a bag of cranberries and remembered that I had once made a cranberry pie but I couldn’t remember how. I had to be adventurous, think creatively and get started. I had an unbaked pie crust in the freezer and I began by rinsing the cranberries and thinking of pies past. I knew that the birds would be pleased with the pie if I wasn’t. Luckily –
It look good enough to slice.
After the next
Sorry birdies — maybe next time.
I rinsed two cups/ 340 g of frozen cranberries, put them into an unbaked nine inch/ 20 cm pie crust and sprinkled one third of a cup / 70 g of sugar and one third cup / 50 g of chopped walnuts on top.
For the sweet batter to top the cranberries I used an electric hand mixer and combined one third of a cup / 75 g of unsalted butter, half a cup / 90 g of sugar, one teaspoon of nutmeg, one egg and half a cup / 60 g of flour in a mixing bowl.
I used a small offset spatula to spread the batter over the cranberry nut mixture. After fifty five minutes in a 350 degree oven, the top was lightly browned, the cranberries were bubbly and the kitchen smelled like summertime.
I used nutmeg and white sugar, next time I think I’ll use cardamom and brown sugar. The pie may bake in shorter time if the cranberries are not frozen.
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Cranberry Pie List
- 2 cups/ 340 g frozen cranberries
- unbaked nine inch/ 20 cm pie crust
- 1/3 cup / 70 g sugar
- 1/3 cup / 50 g chopped walnuts
- 1/3 cup / 75 g unsalted butter
- 1/2 cup / 90 g sugar
- 1 teaspoon nutmeg
- 1 egg egg
- 1/2 cup / 60 g of flour