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Thanksgiving: Toby Greenberg's Cranberry Pie

Source of Recipe

From "Cold Weather Cooking" by Sarah Leah Chase


Recipe Introduction

"As a cook and cookbook author, I'm always delighted by the bonus of receiving a wonderful recipe from a friend. Although the sharing of tried and true recipes certainly makes my professional job easier, it is really the rich friendships born of culinary connections that make my private life truly meaningful. Toby is a great and enthusiastic lady from Baltimore whom I befriended as a favored customer when I was starting out in the catering business. Throughout the years of entertainment highs and culinary woes, she has become an avid supporter and cherished confidante. While this fabulous crustless pie recipe reveals something of Toby's impeccable taste, it cannot begin to communicate and capture the extraordinary warmth and caring of her personality."

List of Ingredients

â—¦ 12 ounces fresh cranberries
â—¦ ½ cup (packed) light brown sugar
â—¦ 1 tablespoon grated orange zest
â—¦ 1 teaspoon ground cinnamon
â—¦ ¾ cup coarsely chopped walnuts
â—¦ 2 large eggs
â—¦ ½ cup (1 stick) unsalted butter, melted
â—¦ 1 cup granulated sugar
â—¦ 1 teaspoon vanilla extract
â—¦ ¼ cup sour cream
â—¦ 1 cup unbleached all-purpose flour


Recipe

Preheat the oven to 325° F. Butter a 10-inch pie plate.

Place the cranberries in the prepared pie plate and toss them with the brown sugar, orange zest, cinnamon, and walnuts so all is evenly mixed. Spread the mixture out evenly in the plate. Whisk the eggs together in a mixing bowl. Beat in the butter, sugar, vanilla, and sour cream until blended. Gradually stir in the flour and mix until smooth. Pour evenly over the cranberries in the pie plate.

Bake the pie until the fruit is bubbling and it is browned on top, 55 to 60 minutes. Serve warm or at room temperature with a scoop of vanilla ice cream if desired.

Makes 6 to 8 servings