Cape Cod Cranberry Surprise Pie
Description
This is the first recipe I ever mastered as a young girl. I thought the recipe was lost forever when my parents downscaled their home years ago, but rediscovered a close version of it in the Master Gardeners Cookbook. Making it again to test for the magazine brought back vivid memories and it is as I remembered easy as, er, pie, to make.
Ingredients
At a glance
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Cooking Method
Difficulty
Ingredients 2 cups fresh cranberries, chopped 1/2 cup walnuts, chopped 1/2 cup white sugar 1/4 cup unsalted butter, melted 2 large eggs, beaten 1 cup light brown sugar, tightly packed 1 cup flour 1/4 cup unsalted butter, melted 1/4 cup Crisco, melted
Methods/steps
Method Preheat oven to 325 degrees. Butter a 10” pie plate. Pour cranberries in bottom of pie plate and sprinkle evenly with walnuts and white sugar. Pour 1/4 cup melted butter evenly over filling. Combine eggs, brown sugar, flour, 1/4 cup melted butter and melted Crisco in bowl. Thoroughly blend ingredients until no lumps remain. Pour over pie filling—but don’t combine the layers. Bake for 40 minutes or until the crust is golden.
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Additional Tips
Wine Recommendation: We first tried some cranberry wine—it seemed obvious, but why not? Actually, though, you can have too much of a good thing; the cranberry flavors between the two were overwhelming. What we did love with this pie was a Brachetto d’Acqui—a beautifully colored, low alcohol sparkling red with just the right amount of sweetness. We then tasted more of the richness in the crust, rather than the tartness of the cranberries. Try: Marenco Brachetto d’Acqui (Piedmont, Italy) $24.99.