Cranberry Pie – Summer Flavor in the Winter

January 25th, 2010 / Comments 12

Saturday was a beautiful, cold, gray, windy, winter day.

dark sky full Cranberry Pie   Summer Flavor in the WinterI’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 –

D cranberry pie 02 Cranberry Pie   Summer Flavor in the Winter

It look good enough to slice.

D cranberry pie 01 Cranberry Pie   Summer Flavor in the Winter

One bite

cranberry pie going 02 Cranberry Pie   Summer Flavor in the Winter

After the next

cranberry pie gone Cranberry Pie   Summer Flavor in the Winter

Sorry birdies — maybe next time.

Pta rainbow birds c egbert Cranberry Pie   Summer Flavor in the WinterHere’s how I made it.

Cranberry Pie

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
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