A highlight of making this pie with my three~year~old son was making the cranberry 'jam'. The cranberry layer doesn't take long to cook, and as it does, the cranberries crack and pop. Placing a screen over the top of the saucepan {not a lid, but a mesh splatter screen} helps ensure no hot cranberries pop out onto little helping hands. Watching the cranberry and orange juice mixture instantly turn to a jelly consistancey once the cornstarch paste is added is amazing for little eyes, too. You'll want to let the 'jam' cook a bit longer after this point though, letting some steam off so the liquid evaporates a bit more. Cook just about one minute longer. Another note, all of the berries may not pop. You can remove the unpopped berries or not; there should not be more than a few. I prefer to leave them in.
This pie was really a nice treat, not exceptionally sweet like a pecan pie but with a similar texture. The cranberry layer is a beautiful contrast to taste buds with its tartness. Don't be concerned. It's not overly tart because of the sugar and orange juice. Try it and see if it becomes a family holiday favorite at your dessert table!
Walnut Cranberry Pie
Filling~1 1/2 c fresh cranberries
6 Tbsp orange juice
3 Tbsp white sugar
2 tsp cornstarch
1 Tbsp water
Pie~
2 eggs
3/4 c dark corn syrup
1/3 c packed brown sugar
3 Tbsp butter, melted
1 tsp grated orange peel
2 c walnut pieces
Unbaked pie shell {either deep dish or a 9"}
Prepare the filling: In a small dish mix cornstarch and water. Combine fresh cranberries, oj and white sugar in saucepan; stir. Bring to a boil over high heat; reduce heat to medium and cook 3 minutes stirring frequently. Stir cornstarch paste into cranberry mix and continue to cook until thickened to jam consistency. Let cool to about room temp.
Preheat oven to 350F.
In a bowl, beat eggs, corn syrup, brown sugar, melted butter and orange peel. Stir in walnuts. Spread cooled cranberry filling in bottom of unbaked pie shell; top with walnut mixture. Bake in preheated oven for 45 minutes; check crust after 20 minutes of baking and top loosely with foil if browned to keep from burning. Let pie cool to room temperature before serving.
No comments:
Post a Comment
Catching my breath. Be back ASAP.