Here is the pie I made for dessert on turkey-day. It is cranberry walnut and it was WELL received and very, very rich. I loved every bite. My mother kept having small pieces for breakfast. Hmm, I seem to remember her telling me that cakes and pies weren’t good breakfast foods…
Sneaky isn’t she??
2 bgs cranberries
1/3 cup brown sugar
pecans (walnuts – whatever you like, this is optional)
In a crockpot, put in both bags of cranberries and a dash of lime juice.
When they begin to soften, add brown sugar, white sugar, cinnamon and a dash of lemon juice. You have to let this cook a while before you begin tasting. It is up to you to decide how sweet or tart you want this – thats why I don’t have an exact amount of some ingredients.
Add in some orange zest then shred some orange slices (don’t add a cut slice, you don’t want any pith in there)
Keep tasting it then adding whatever you want to adjust the flavor to your liking.
Refridgerate overnight. (this will make the filling taste SO much better)
Mix up a two crust batch of pie crust.
Put the bottom crust in a pie dish
Sprinkle nuts on the bottom of the pie crust
Add cranberry filling
Put on top crust (make sure you have vent holes if you aren’t going to do a lattice top.
Bake at 400 for 40 minutes (or however long you would normally cook a fruit pie)
Serve with real whipped cream (cuts the tart flavor) or ice cream.