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Kate McDermott’s Cranberry Pie Filling

2017-12-08 10:12:33

There's always a reason to be thankful!

Originally Posted on 

cranberry squircle

Cranberries aren’t just for Thanksgiving relish anymore — they make a tasty and vibrant pie filling for your post-turkey dessert spread.

Enough fresh cranberries to fill a pie pan to 1/2″ below the rim (about 2.5 – 3 cups) 1 cup sugar 2 gratings of fresh nutmeg A few squeezes of fresh orange juice or a dash of Grand Marnier 1 tablespoon organic corn starch Pinch salt Bottom and top pie crusts Pulse 3/4 of the cranberries in a food processor briefly to get a variety of sizes of pieces. Combine with the 1/4 whole berries. Mix with other ingredients. Place in an open pie crust and dot a little butter on top. Top with a whole crust or better yet, a lattice crust. See for instructions on doing the crust.