Monday, November 19, 2012

Poultry Pageant Sides (Part II)

Baby Cranberry Pies

The second most important course of Thanksgiving is dessert. Typically you are required by law to serve pumpkin pie, but I did that for Halloween. Disregard this recipe if you want to follow the rules. I'd never had cranberry pie before, I was very curious about how well these would taste. I was pleasantly surprised at how unbelievably good these were. In the spirit of Thanksgiving, I traded one of these pies for a peace pipe pow-wow with some very accommodating Native Americans. They were gone quickly. 

You will need the following: 

Pie crusts (enough for 4 minis)
1.5 c sugar
1/3 c sugar
1/4 tsp salt
1/2 c water
12 oz fresh cranberries
1/4 lemon juice
1 tsp pie spice
2 tbsp butter

Step 1: Preheat oven to 425. Rinse cranberries. 

Step 2: Combine sugar, flour, salt and water. Bring to a boil and stir 'til smooth. Add berries, lemon and spice. Boil 5 minutes until thick and berries crack. Remove from heat and add butter. 

Step 3: I used a pie bird to keep the filling from bubbling over the crust. To use a bird, pour a little filling into crust, then place bird and finish filling the crust. 

Step 4: Seal top crust and brush with egg and milk. Bake 40 minutes on a baking sheet. 

This concludes the 1st Annual Poultry Pageant. Happy Thanksgiving!

No comments:

Post a Comment