My Thanksgiving Day Cranberry Pie
Each year for Thanksgiving we go to my aunt and uncle’s for a huge family Thanksgiving dinner. Thanksgiving is one of my favorite holidays because of all the food with none of the stress of buying gifts. I especially like it because we have A TON of desserts, homemade pies and desserts of every flavor in the world it seems. In the past I’ve been assigned a pumpkin pie, a squash pie or an apple pie. Last year though, I was given the choice to bring whatever I wanted. I decided to walk on the wild side as they say, and try something new. I saw this in a magazine last fall and I was determined to try it out. It was delicious and I’ll be making it again this year.
At the time I could not remember where I had found the recipe, but I believed that I had ripped the recipe out of Country Living . The author of the recipe is Chef Joan E. Aller, author of Cider Beans, Wild Greens and Dandelion Jelly.
CRANBERRY PIE
Makes 1 pie (8 servings)
Working time 15 minutes
Total time 1 hr 5 minutes
INGREDIENTS
1 nine inch pie crust
1 1/2 cups fresh cranberries (1 twelve ounce bag)
1 cup sugar (divided 2/3 cup and 1/3 cup)
1 heaping Tablespoon all purpose flour
1 egg white
1 cup heavy whipping cream
DIRECTIONS
1) Preheat oven to 425 degrees. Roll out piecrust and arrange in a 9″ pie pan.
2) Pour cranberries into crust to form a thick layer.
3) In a medium bowl, sift together 2/3 cup sugar and flour.
4) In a separate bowl beat egg white until stiff peaks form. Then fold into flour mixture. Slowy stir in cream until combined.
5) Cover cranberries with remaining 1/3 cup sugare and then pour cream mixture on top.
6) Bake pie for about 10 minutes. Then lower oven to 350 degrees and bake for about 40 minutes more.
7) Let pie cool completely before serving.
