You might not like me after I say this. I know we are right around the corner from, the Absolute Penultimate Final Pumpkin Holiday of the year, but honestly I can’t even look at another can of pumpkin, pumpkin cookie, pumpkin pie, pumpkin latte, pumpkin….. I can’t. Are you with me? I’m over it until next year. That is why, today, you are seeing something cheery , red, bright and SO DELICIOUS that your eyes are likely to fall out. OK, not really, but if you will just run home and fix this right now, your tongue will be so happy that your eyes won’t have to do anything – especially fall out! Old Fashion Cranberry Orange Pie. OH YUM!
I am posting this because I got to thinking that maybe some people are as over pumpkin as I am. I mean, really, as a blogger, I have been gearing up for pumpkin season since way back in August. Check it out, on August 28, 2015 I posted Pumpkin Praline Cake and it has been pumpkin this and that ever since. SEE?….
Any of these would be perfect for your holiday celebration, if you aren’t totally over pumpkin. But as for me…. ehhhhh.
Anyway….. back on topic…..As I was thinking about where to drive the blog in this final week before Thanksgiving, I was reminiscing about some old holiday memories. My step-sister LOVES canned cranberry sauce. To her, it isn’t even a holiday without the canned sauce lying in all of it’s ringed glory in a dish on the table. I’m smiling as I think of this even now. I mean, that cranberry sauce makes her HAPPY! I, on the other hand, have not been a fan of cranberry sauce or cranberries in any other form.
I mean, they look terrific. So cheery and bright. But the taste of that sauce, ewwww. I just can’t do it. (I’m sorry if you are a cranberry sauce enthusiast! I promise, if you come to dinner, I’ll have some cranberry sauce for you. You won’t mind if I don’t eat any though, right? – We are friends like that, aren’t we?)
Then, it occurred to me, I bet the canned sauce doesn’t taste anything like a real cranberry. Then I remembered, “My aunt used to make a cold cool whip cranberry pie that I LOVED”. Then, my thoughts went to , wonder what other kinds of cranberry pie might be out there in the world – I bet there are a lot. That would be a terrific way to do some cranberries up right at the holidays!!
RECIPE INSPIRATION FOR OLD FASHION CRANBERRY ORANGE PIE
As is usually the case, that sent me researching into my cookbook trove. (I have a lot of cookbooks – it is a pretty serious addiction). I am making progress in my addiction though, I sent Clay (of the famous Clays Three Bean Casserole) home with a pile of cookbooks last week and that didn’t even make a dent in my overflow of cookbooks! (Isn’t that a sign of a very serious addiction – when one addict gives the drug to another addict? – lol, well, at least it is books). Anyway, there is an old African American cookbook called The Bluegrass Cookbook © 1911 that gives a recipe for a traditional Cranberry Pie and I am sure, it is delicious. You can find a free sample of the book for free on Google+ (I am not sure if you can print it or not). I purchased a copy through Amazon (it is a reprint). Anyway, the recipe instructs to add the cranberries raw, without cooking into a pie filling first. This totally appeals to me, since I really do like for things to be as “easy as pie”.
Finally, after consulting with my NEW BOOK, The Flavor Bible (and hey, if you need a book for a cooking friend – this is the one. Get it for Christmas, Kwanza, Hanukah, or whatever gift giving you are celebrating this season – it is AWESOME.) I’m even going to put a link for you right below here so you can check it out. If you should purchase through this link, I will get a single digit percentage of the sale – which helps support this website). Anyway… I updated the recipe with orange zest, vanilla, a touch of salt and slightly more sugar.
I am also including a link for the Bluegrass Cookbook, in case you are interested.
Now, I’m going to tell you exactly what you want to hear. I think this pie is EXCELLENT. I can not WAIT to make it again for Thanksgiving! I might make it again tonight – because one bag of cranberries makes at least two pies and I bought TWO bags of cranberries! When I do make this again, I’m going to go a tad lighter on the orange zest – maybe just a 1/3 of an orange instead of ½ an orange. You be the judge with the pie you make – if you like a heavier orange taste – go with ½ an orange zest. If you want to taste more of the cranberry, go with 1/3 of an orange zest.
I carried this pie with me to my book club and had several requests for the recipe. (Good sign, eh?) AND, I didn’t see any left over bites on anyone’s plate heading to the trash. PLUS, I went home with an empty pie plate. So, in my mind that is good evidence that this pie is a tasty treat!
Isn’t that funny? That is what I do to judge a new recipe. I serve it to my family and/or friends and look to see how much is eaten and how much is left on people’s plates when they are done eating. If I see a lot of scraps – I know, not my best recipe. How do you gauge a new recipe? How do you know, “Its GOOD!”. Please chime in below and leave me a note so maybe I can come up with a better way to do this other than creeping around and peeking at dirty plates after a dinner. Lol. Weirdo.
So, anyhow, if you need a pumpkin recipe – please check out those links above. They are all good ones. But as for me – I’m done. I am probably going to HAVE to make a pumpkin pie next week for the holiday – but after that, no more till next year. Thanks Pumpkin, you’ve been good to me. Now, go away.
Thank you so much for visiting and I pray you will come again. I pray God will bless you and keep you until next time.
If you have questions about this recipe, please email me at wendi(at)loavesanddishes.net OR leave me a comment below. I promise to promptly respond to each one as quickly as possible. I know how it is to be cooking something and have a question. Please ask. My goal is for you to have an excellent cooking experience and to come back for more!
A hot-tempered man stirs up dissension, but a patient man calms a quarrel. ~ Proverbs 15:18
PROCESS PHOTOS FOR CRANBERRY ORANGE PIE
RECIPE FOR CRANBERRY ORANGE PIE
- 2 refrigerated pie crusts the ones in the red package are best
- 1 Tbs unsalted butter – softened
- 1 Tbs All Purpose flour
- 1 Cup granulated sugar plus 3 Tbs.
- 1 ½ cups raw cranberries the single package you see in the fruit section is more than enough – if those aren’t available – look in the frozen fruits section.
- 1 small box 1 oz raisins (the kind you ate as a kid)
- The zest of 1/3 to ½ an orange
- ½ tsp vanilla
- Preheat the oven to 350 and place one rack on the center holder. **SUPER IMPORTANT - prepare you pie plate with baking spray BEFORE you put the pie crust in the bottom. Use the spray that has the flour in it - like Bakers Joy or one of those. Line a 9 inch pie plate with one of the pie crusts.
- In a medium sized bowl, using a fork, mash the butter until it is very soft. Mix in the flour and continue smashing with the fork until the butter and flour form a paste. Add the sugar and keep mixing with your fork until all is mixed well and the sugar resembles a soft powdery snow.
- Add the cranberries, raisins, orange zest and vanilla and mix well. Pour this mixture into the bottom pie crust.
- Place the top curst onto the top of the cranberry mixture and using your fingers pinch the bottom and top crust together (or you can use a fork)
- Use a sharp knife and cut vent holes in the top of the crust so that steam can escape.
- Place the pie on a sheet pan and place it on the center rack of the oven. Bake for 40 minutes and then begin checking the pie (I ended up baking mine close to 60 minutes). Bake until the crust is golden brown and the filling is bubbly, thick and dark. Place the pie on a cooling rack and let cool to room temp before serving (so that the insides will congeal and stay inside the pie when you cut it).