Very, very few times have I ever made a recipe and gone HOLY CRAP! Maybe it’s because I’m used to eating a primal style diet, so whenever I go “HOLY CRAP” about something it’s an apple, or a steak, or something that runs or grows.
I’m diabetic, so I have a serious limit on anything processed. I’m also a huge fan of Pioneer Woman. If you don’t know who she is, go look her up. She has amazing recipes.
There’s a little app on my IPad that lets me custom import recipes. So I was browsing through her site one day and came across Cranberry Pie. Interesting, I thought, especially since the recipe had no crust whatsoever. No pie crust I mean. It confused me. I asked a fellow PW fan about it, to see if she had made it, because we were both confused about the lack of crust. But ok, I thought, challenge accepted.
I like cranberries. I do. They aren’t my favorite, they are so dry. Most of the time I’ll take something strawberry over something cranberry but it’s the holidays and hell, it’s worth a shot. The recipe seemed fairly easy, which is why I didn’t really take pictures of me making it (sorry!).
As I was making it I was going “this is far too easy.” I expected it would come out “meh” or “good enough.” I was wrong.
This freakin pie made me go “HOLY CRAP.”
There is no way to describe it really except that it’s the perfect blend of sweet and tart. It’s just damn good. Good enough that I had an entire piece of it. A big ole my-vision-is-going-blurry-and-I’m-feeling-hyper-and-boy-do-I-know-the-come-down-from-this-is-gonna-be-hell-but-it’ll-be-worth-it blood sugar sky rocketing diabetic coma inducing piece. And it was worth it.
This recipe reminded me SO MUCH of a cake/pie type thing my Polish grandmother used to make with blueberries. I wouldn’t say it’s a dead ringer, but it’s damn close.
Here’s a pic of the pie half prepared:
Half of that is batter, the white stuff is pure sugar. Sugar. SUGAR I TELL YOU! And more sugar goes on top. But that’s what I love about her, she’s not afraid to half kill you in her recipes.
Here’s a pic of it done:
Yup, that’s more sugar.
This baby was GONE in a flash, didn’t even take a full night. Tex told me it was good with chocolate peppermint ice cream on top, but he’s weird, and I think that sounds gross. I didn’t even try it. But between 3 people, with me only having 1 piece, that bad boy scarce lasted 8 hours in my house.
It’s a new favorite. It’s a new holiday pie, it’s a new “ya’ll done good here’s a treat” pie and it’s one of my favorite sweet desserts now. That says A LOT for me because I generally, for all that I like to cook, tend to like eat simple things. Berries and cream are like top 5 on my list, simple and delicious. So you know it’s gotta be DAMN good for me to say that.
It’s orgasmic. Try it.
From thepioneerwoman.com site. This is HER recipe not mine, and it’s GOD like. Apparently it’s adapted from a recipe by Laurie Colwin.
butter for greasing
2 heaping cups of cranberries (I used thawed frozen, hers doesn’t specify)
3/4 cup pecans, chopped (measure, then chop)
2/3 cup sugar
1 cup flour
1 cup sugar
1 stick unsalted butter, melted
2 whole eggs lightly beaten
1 tsp pure almond extract
1/4 tsp salt
1 T sugar for sprinkling
Preheat oven to 350.
Generously butter a cake pan or pie pan. Add cranberries to the bottom of the pan. Sprinkle on chopped pecans, then sprinkle on the 2/3 cup of sugar.
In a mixing bowl, combine flour, 1 cup sugar, melted butter, eggs, almond extract, and salt. Stir gently to combine.
Pour batter slowly over the top in large ribbons to cover the surface evenly. Spread gently if necessary.
Bake 45-50 minutes. 5 minutes before removing from oven, sprinkle surface with 1 TB sugar for extra crunch.
Cut into wedges and serve with ice cream or freshly whipped cream.