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.
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!