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!