This PIE! This pie right here: Cranberry Chess Pie. You've got to try it!
Last Monday was Thanksgiving here in Canada. I had made the Gingerbread pumpkin bars that were very much like an eaten-out-of-hand pumpkin pie, so for the Mister's Thanksgiving dessert I wanted to bake him something in keeping with Thanksgiving tradition (cranberries) but not pumpkin (since we'd already had it in a dessert.)
This might not be a pie that wins prizes for its appearance but the flavor is spectacular! The cranberry flavor is bright and brilliant and it is baked in a buttermilk cream/custard and encased in a butter crust. Tartness and sweetness balanced! Deeeeeelicious.
Copy this recipe down. Even if you don't make it for Thanksgiving, you might want to give it a try during the Christmas holiday season.
CRANBERRY CHESS PIE
- 1 single crust pie shell
- 1 1/2 cups granulated sugar
- 1/2 cup unsalted butter
- 1 orange, for zesting
- 3 large eggs
- 7 Tablespoons all-purpose flour
- 1 Tablespoon cornmeal
- Pinch of Kosher salt
- 1 cup buttermilk
- 1 Tablespoon Vanilla Paste
- 2 cups of coarsely chopped fresh cranberries
- Confectioners' sugar for dusting the top of the pie prior to serving
- Preheat the oven to 350 degrees F (180 degrees C)
- Place the pie shell on a baking sheet and brush the rim with beaten egg
- Combine the sugar and butter in the bowl of a stand mixer. Zest the orange over the bowl and cream together until light and fluffy. Add the eggs one at a time, scraping down the side and bottom of the bowl after each addition.
- Whisk the flour, cornmeal and salt together in a small bowl.
- Stir the buttermilk and vanilla paste together in a small bowl.
- Add 1/3 of the dry ingredients to the butter mixture and mix just to combine. With the stand mixer on LOW, add half of the buttermilk mixture and mix just to combine. Add another 1/3 of the dry ingredients and mix just to combine.
- With the mixer on LOW add the rest of the buttermilk mixture and mix just to combine. Add the final 1/3 of the dry ingredients and mix just to combine.
- Scrape the side and bottom of the bowl and incorporate any unmixed butter. Gently fold in the cranberries. Pour the batter into the prepared pie shell and smooth the top with the back of a spoon.
- BAKE for 40 - 45 minutes, rotating 180 degrees every 20 minutes. The pie is done when the top is slightly puffed and has turned a light golden brown. Cool to room temperature.
- Serve at room temperature or slightly chilled. Dust with confectioners' sugar before serving.
This pie was a delightful surprise. What I mean is, I expected it would taste good, but it was oh-so-much better than I ever anticipated. It's unique and happily so! I hope you'll give it a try if you like cranberries.
Until next time,
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