No sign of ice today, other than a bit of frozen dirt on top of the compost pile. Looks like our lead in to Thanksgiving will be several days of sloppy weather. A perfect time to make pie!
This evening I'll be picking up a fresh turkey from a local farm, and maybe I'll get to work on a pie.
Pies are one of my favorite things to make, since they're easy as...pie. I love making quiche too, and the occasional apple pie, and the requisite pumpkin pie in multiple variations. My grandmother used to make a mince pie, which I always thought was kind of gross. I wonder if I'd like it better now? Pecan pie is certainly a classic.
My favorite, though, is cranberry pecan. I got this recipe from my mother-in-law, who got it from he sisters. It has the yummy sweet of pecan pie, with a nice tang from the cranberries that cuts down the sweetness a bit. Great with ice cream or fresh whipped cream. And nuts are good for you!
Making pie is a sign of the season, and a loving offering to any gathering. And it makes your whole house smell good. Even better, if you can, is to make a pie with someone else for company. Cooking together may be even more memorable than eating together. That's why I haven't planned my whole menu yet. When my daughters get home, we'll come up with something that everyone wants to make, and have some fun together in the kitchen.
Safe travels to all, if you will be on the road.
Cranberry Pecan Pie
350 degree oven -- cooking time 50 - 60 minutes
9 inch pie shell
1 cup cranberries
1 cup pecans
1 cup Karo syrup (dark or light corn syrup - your choice)
2/3 cup of white sugar
4 Tbs melted butter
dash of salt
Put berries and nuts in bottom of uncooked pie shell.
Beat eggs in a bowl, then add the rest of the ingredients and mix well.
Pour over cranberries and nuts. (if you want a pretty pie - arrange the nuts and berries)
Bake until the center is set (some say 50 minutes, but it always takes mine more like 60)
**variations - chop berries and or nuts before putting in pie shell. Add 1tsp. of vanilla