Cranberry Indulgence Pie
photo by PainterCook
- Ready In:
- 50mins
- Ingredients:
- 11
- Serves:
-
6
ingredients
- 1 cup white sugar
- 1⁄3 cup brown sugar
- 1⁄2 cup flour
- 1 tablespoon grated orange zest
- 1⁄8 teaspoon cinnamon
- 1⁄8 teaspoon ground nutmeg
- 3 eggs
- 1⁄4 cup butter, melted
- 1 1⁄2 cups fresh cranberries
- 1⁄2 cup pecan pieces
- 1 unbaked pie shell (9-inch)
directions
- Preheat oven to 350 degrees.
- In mixing bowl, combine sugars, flour, cinnamon and nutmeg. Add orange zest and combine some more. Beat in eggs at medium speed, one at a time. Fold in the melted butter, then add the cranberries and beat at low speed. I like to beat them just enough to crush some of the berries so the filling gets a little bit pink, but not too much--you want the berries whole in the filling. Finally, fold in the pecans to blend evenly throughout. Pour filling into pie shell.
- Bake for 35-40 minutes. Keep an eye on the pie. The top may get a light brown meringue-y look. That's ok--it's delicious and lightly brittle. I use a cake tester or toothpick in the center to see if it has baked long enough to set. A clean toothpick means it's done. Allow the pie to sit about 15 minutes before cutting.
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
PainterCook
Laporte, 44
I am a wildlife biologist, writer, and artist living in Northern Colorado. Cooking is one of my favorite activities, second only to watching Alton Brown on food network, or Anthony Bourdain on the travel channel. I also get a kick out of prowling antique malls looking for vintage cookware.
<br>
<br>I just want to share that I am a breast cancer survivor and was diagnosed youngish and early. Look forward to hearing from anyone with recipes that use cancer-fighting ingredients.
<br>
<br>Also, although I earn most of my living as a biologist, I am an artist and sell inexpensive but high-quality reproductions of my original animal/wildlife paintings online. While I can't quit my day job yet, support from sales allow me to donate artwork to conservation causes, as silent auction items, calendars, and greeting cards. My web site is listed below.
<br>
<br><embed src=http://www.ecrater.com/widget.swf quality=high bgcolor=#ffffff width=266 height=268 name=widget align=middle allowScriptAccess=sameDomain allowFullScreen=false type=application/x-shockwave-flash pluginspage=http://www.macromedia.com/go/getflashplayer flashVars=&path_xml=widget.php&size=s&shape=sq&sid=54996&flash=1/>
<br>
<br>I like recipes that are simple enough that I can memorize them. This doesn't mean that I don't tackle complicated ones, just that I think it's good to have an arsenal of easy ones for any occasion. It is helpful as well to understand the science behind cooking, so you can develop your own versions of favorite dishes. It also helps if your top recipes are adaptable, in case you're missing an ingredient.
<br>
<br><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/adoptedspring08.jpg border=0 alt=Photobucket>
<br>
<br><img src=http://i7.photobucket.com/albums/y254/Missymop/curriedcurrajongs.jpg border=0 alt=Photobucket>
<br>
<br><img src=http://i250.photobucket.com/albums/gg271/MrsTeny/Permanent%20Collection/PACSpring09Iwasadopted.jpg>