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!