11 November 2010

Crustless Cranberry Pie

      This month marked the beginning of cranberry season. This is, perhaps, one of my favorite food seasons, with fresh peanuts, avocados, and nectarines following close behind. Cranberry season always starts this way...

      Me (answers phone): Hello?
      Mom: Hey sweetie! Guess what time it is!!!
      Me: (waits in suspense)
      Mom: Cranberry time!
      Me: YES PLEASE!

      From that moment on we start plotting weekend bake-isodes, calling each other frequently to talk about the latest muffins, breads, or cobblers to leave our ovens. Truly the best time of year. One great things about this season is that, unlike some other fruits, these fresh little beauties can be bagged up, placed in the freezer and used year-round. Enjoy my favorite cranberry recipe here:

Crustless Cranberry Pie
Crustless Cranberry Pie

3/4 cup melted unsalted butter
1 1/2 cup sugar
3 lg eggs
1 tsp vanilla
1 1/4 cup sifted whole wheat pastry flour
1 1/2 cup fresh cranberries
1 cup finely chopped pecans

1) Preheat oven to 375. Grease 8" pie plate or 9" square cake pan.

2) Beat butter, sugar, eggs, and vanilla until thick and fluffy, about 5 minutes. Fold in flour with spatula. Fold in cranberries, pecans and spread evenly into pan.

3) Bake 45 minutes or until tester comes out clean.

Serve hot or cold. Bon appetit!

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