This time of year, food blogs, food TV, food magazines – pretty much food media of all types – become obsessed with cranberries.
Oh sure, sage, Brussels sprouts and squash all get some attention, but cranberries are the true hero of the season. Being a lover of sour pies like cherry and gooseberry, I thought cranberries would be the perfect fit for a tasty and tart dessert.
While I was planning out this recipe in my head, I went to a late season farmers market and tried anamazingcookie
that was filled with flavors of cranberry, orange, coconut, and white chocolate. At first bite I knew these were the flavors I wanted in my pie
First I wanted to mash up some of the cranberries. Basically I was hoping to smash about 1/4 of them.
To make the filling just mix these ingredients!
Very good, very sour.
Stuff your filling into the pie crust.
Next, make thin strips of the top crust to make your lattice.
Lattice crusts really aren't that much work and are totally worth it!
It just makes the pie look so nice.
This pie came out extremely sour. I knew it would be tart, but it was just slightly too sour. The flavors however were amazing. I would definitely make this pie again, but I would replace 2 cups of the cranberries with sweet cherries to calm down the sour level.Dan Whalen found out that The Cranberries have a new album coming out while researching for this recipe. He has been blogging for over 3 years at TheFoodinmyBeard
; check Dan'sTablespoonprofile often to try his recipes with creative international spins!