Tuesday, November 21, 2006

Thanksgiving= Pie Day NOT Turkey Day.

Because of my love of pies and distaste for meat, Thanksgiving is Pie Day, not Turkey Day. I would even go so far to say that it's probably the biggest pie day of the year!! It's such a big day that I'm having trouble deciding what to make. The friends with whom I will be sitting around the Thanksgiving table have reported that they will be making an apple pie and a pecan pie, so that leaves me with either a pumpkin/winter squash pie option or some other fruit...and what's local this time-o-year? cranberries.

Angela passed on a Cranberry Pie recipe from the localvores(below), but I also found a delicious-sounding recipe for cranberry lime galette (a pie with one crust folded over) on the npr website. It cound be found here.

I may try to combine the two recipes so that I can still be making a traditional pie (with a lattice top!!) but have the extra zest that the cranberry-lime galette filling has to offer.

Cranberry Pie 

4 cups cranberries (fresh or thawed)
3/4 cup maple syrup
3 Tbsp whole wheat pastry flour
1 egg, lightly beaten
pastry for a 1 or 2 crust 9-inch pie (I always make with just a bottom crust, but the recipe technically recommends a lattice top crust).

Preheat oven to 400 degrees F. Wash and pick over cranberries; drain thoroughly. Chop cranberries and mix with maple syrup and flour. Mix in egg. Line a 9-inch pie pastry plate with pastry bottom. Add cranberry mixtures. If you want, cover with strips of pastry arranged in a lattice and seal edges. Bake 10 minutes. Reduce heat to 350 degrees F and continue baking for 35 minutes or until cranberries are soft and pastry is brown.

What will you be making this Pie Day? Share your recipes!

Cranberry Chess Pie

Fig Pistachio Tarte Tatin

Peppermint Pattie Tart

Whiskey & Dark Chocolate Bundt Cake

Blog Archive