Thanksgiving is almost here. We usually have a huge family dinner here at our house because we have the biggest dining room. For a few years now, my husband has been making a Maple Brine Turkey (it marinates for 3 days) So Good...But our oven has croaked and we are in the beginning stages of planning a major renovation to the kitchen. We only have a microwave to cook in, so we’re still waiting for the rest of the family to make a plan. Perhaps we’ll go out for once. But I’m sure either way my hubby will still be baking the traditional pumpkin pie (from the Halloween jack-o-lantern) and his delicious cranberry pie. Guess his mothers traditional squash casserole will have to wait till xmas. Photo credit also goes to my talented husband.
P.S. as requested, here's the Cranberry Pie Recipe:
1 double pie crust (Pillsbury crust is good, and easy. It’s found in the refrigerated section at the store, usually near the cans of crescent rolls and cookie dough.)
1 cup sugar
¼ cup flour
12 oz. Cranberries (one bag, fresh or frozen*)
1 orange (about 1 Tbls. grated rind and ¼ cup juice)
½ cup golden raisins
1/3 cup chopped walnuts
3 tablespoons melted butter
1 egg, (optional)
1 tablespoon water (optional)
Preheat oven to 375 F. Fit one crust into pie plate. Mix sugar and flour and sprinkle ¼ cup of mixture evenly over bottom crust. Coarsely chop about half the cranberries. In a large mixing bowl, combine chopped berries, remaining whole berries, grated orange rind, orange juice, raisins, nuts, and butter. Mix thoroughly and pile mixture into pie plate. Sprinkle remaining sugar/flour mixture evenly over filling. Place top crust on pie and seal edges. If desired, brush the crust with a wash made by beating together the egg and water. Cut at least one vent hole near the center of the top crust. Place on a baking sheet in the center of the oven. Bake at 375 F for 50 minutes or until crust is golden and filling is bubbling. Cool on wire rack. Serve warm or at room temperature.
*If using frozen cranberries, DO NOT thaw them. Use a food processor to chop them or leave them whole.
1 double pie crust (Pillsbury crust is good, and easy. It’s found in the refrigerated section at the store, usually near the cans of crescent rolls and cookie dough.)
1 cup sugar
¼ cup flour
12 oz. Cranberries (one bag, fresh or frozen*)
1 orange (about 1 Tbls. grated rind and ¼ cup juice)
½ cup golden raisins
1/3 cup chopped walnuts
3 tablespoons melted butter
1 egg, (optional)
1 tablespoon water (optional)
Preheat oven to 375 F. Fit one crust into pie plate. Mix sugar and flour and sprinkle ¼ cup of mixture evenly over bottom crust. Coarsely chop about half the cranberries. In a large mixing bowl, combine chopped berries, remaining whole berries, grated orange rind, orange juice, raisins, nuts, and butter. Mix thoroughly and pile mixture into pie plate. Sprinkle remaining sugar/flour mixture evenly over filling. Place top crust on pie and seal edges. If desired, brush the crust with a wash made by beating together the egg and water. Cut at least one vent hole near the center of the top crust. Place on a baking sheet in the center of the oven. Bake at 375 F for 50 minutes or until crust is golden and filling is bubbling. Cool on wire rack. Serve warm or at room temperature.
*If using frozen cranberries, DO NOT thaw them. Use a food processor to chop them or leave them whole.
