cranberry pie

The first pie in the month of November went to my own Mama. It was her birthday, and I made her a Cranberry Pie!

I think November might be one of my favorite months of the year – for several reasons. In my family we have lots of birthdays to celebrate in November. By this time of the year we are deep in the heart of fall. The weather is crisp. Sometimes it’s downright cold. We get to celebrate Thanksgiving – my favorite holiday. And, everything starts to feel really festive with Christmas on it’s way. We also eat some really delicious foods at this time of year – and it is definitely a good time for pie. Cranberry pie sounded like the perfect flavor to kick off the month. (Maybe it could be a good Thanksgiving pie?)


Cranberry Pie

Recipe for a 9 inch double crust 
1 Tbs butter, softened
1 Tbs all-purpose flour
1 cup sugar
1 1/2 cups raw cranberries
1/2 cup golden raisins
Pre-heat the oven to 350 degrees. Line the pie pan with the crust leaving a half inch overhang. Keep the pastry for the top crust handy.
In a bowl, combine the butter and flour and mash them to make a smooth paste. Add the sugar and continue mixing to combine everything into a crumbly mixture.
Add the cranberries and raisins, and toss and stir to mix everything together well. Pour the filling into the pie crust. Position the top crust and seal the edges. Cut several slits in the top to allow the steam to escape. Place the pie on a baking pan and place in the oven. Bake until the crust is golden brown, and the filling is bubbly and thick, 40-50 minutes. Place the pie on a cooling rack or a folded kitchen towel and let cool to room temperature.
:: Carrie ::