Let’s just say that I pretty much swear by any recipe posted by The Pioneer Woman. Let’s also say that Pie-making and I haven’t had much of a relationship in the past. My last attempt at pie was a massive failure. In my defense, it was my first shot at making Coconut Cream Pie from scratch- crust,filling,whipped cream- completely from scratch. The crust worked. The Whipped Cream worked. The Coconut Cream part…didn’t work so well. It was more like soup. Tasted great..but no one wants to eat Coconut Cream Soup with a side of pie crust and whipped cream!
This week is Pie Week- at least on Twitter and in the food blog universe it is! I read a post called Love the Pie on TidyMom.com that involved a contest with fun kitchen prizes, and of course I wanted to enter the contest..so this post serves as my official entry. I can’t ever let a baked goods contest/celebration pass by without some sort of participation! We all know I like a good challenge, and this one is right up there since Pie and I weren’t on speaking terms at the start of this week.
When I came across this recipe on The Pioneer Woman’s site, I knew it was the pie for me. I knew not only could I handle making it….but that it would taste A-maz-ing. It’s a pie..but not really a “pie”. No scary pastry crust or cream filling means that it totally works for me! I love all things cranberry, and I love trying new recipes, so this was a no-brainer. I have to say that when it was all said and done (even after the cats knocked my first pan of cranberries and pecans onto the floor….bad kitties!) that I think I have a new favorite pie!
Do yourself a favor. Check out The Pioneer Woman’s post about this pie- there are beautiful step by step pictures that make my pictures look like my almost-4 year old took them..Then, get yourself into the kitchen pronto and make this “pie” now…and eat it while warm. It’s to die for. Then make it again to share with your family (or coworkers for those of us working the holiday) for Thanksgiving. It’s that good- it deserves a spot right next to the classic Pumpkin and Pecan pies on the holiday dessert table!
|The pie that’s not really a pie|
Nantucket Cranberry Pie from The Pioneer Woman
Butter, to grease pan
2 heaping cups fresh cranberries
3/4 cup pecans, chopped
2/3 cup sugar
1 cup flour
1 cup sugar
1 stick unsalted butter, melted
2 large eggs, slightly beaten
1 teaspoon pure almond extract
1/4 teaspoon salt
1 Tablespoon sugar, for sprinkling
Preheat oven to 350 degrees. Generously grease a cake pan or pie plate with unsalted butter. Dump cranberries into pan, then top with chopped pecans. Evenly sprinkle 2/3 cup sugar on top of pecans.
Combine 1 cup each flour and sugar, melted butter, eggs, salt and almond extract. Mix gently by hand until ingredients are combined.
Slowly pour batter over cranberries and pecans, making sure to cover the entire surface. Spread gently to fill in any holes.
Bake for 45 minutes, remove from oven and sprinkle remaining Tablespoon sugar on top. Place back in oven for 5 additional minutes.
Serve while warm, and top with vanilla ice cream or freshly whipped cream for a real treat.
|Fresh out of the oven…look at that crunchy layer of sugar on top!|
Enjoy, and let me know what you think!