Even though Thanksgiving was almost a week ago, I thought I’d share the recipe for this berry pie I made. The recipe is one from Ina Garten, and was simple to assemble (once I figured out how to zest an orange). The end result was decidedly tasteful. Next time though, I think I’ll leave out the orange.
This final picture doesn’t really do it justice, but for my first attempt at bringing something to our Thanksgiving meal, I think it was a success.
If you want to try it yourself, check out the recipe below:
12 oz fresh cranberries rinsed and stems removed (about 3 cups)
1 granny smith apple, peeled, cored and diced
1/2 cup light brown sugar
1 tbs grated orange zest (about 2 oranges)
1/4 cup orange juice
1 1/8 tsp cinnamon
2 extra large eggs, room temperature
1 cup + 1 tbs sugar
1 stick butter, melted and slightly cooled
1/4 cup sour cream
1 tsp vanilla extract
1 cup flour
1/4 tsp salt
Preheat oven to 325. Combine cranberries, apple, brown sugar, orange zest, orange juice and 1 tsp cinnamon in bowl. Set aside.
Beat eggs on medium high speed for 2 minutes. Add 1 cup granulated sugar, butter, sour cream and vanilla. Beat on medium until just combined. Slowly add flour and salt.
Pour fruit mixture evenly into 10″ glass pie plate. Pour batter over fruit, covering it completely. Combine remaining 1 tbs sugar and 1/8 tsp cinnamon. Sprinkle over batter.
Bake for 55-60 minutes until toothpick inserted in middle comes out clean and fruit is bubbling around edges.
The Girl and Her Dog 