Cranberry pie from Art of the Pie: A Practical Guide to Homemade Crusts, Fillings, and Life (page 236) by Kate McDermott

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute orange liqueur for orange zest.

  • bching on November 29, 2019

    Not the best cranberry pie I've made. Unlike the previous reviewer, I did not have issues with runniness. I appreciated that the berries still had some firmness. Still, the sweet /tart balance just wasn't right.

  • rionafaith on January 05, 2019

    Nice change from the pie classics, just the right balance of tart and sweet. The filling was a bit on the liquidy side, but that may be because I used frozen cranberries -- though I didn't thaw before using per her instructions, I'm sure they defrosted somewhat in the fridge when chilling the assembled pie, so maybe I should have chilled in the freezer instead. May need a bit more cornstarch in the filling to remedy that if I make again. I did not include the optional walnuts. This did take a bit of a longer bake than indicated to fully brown the crust (almost an hour), but that may be because I used the gluten-free crust and I'm not sure if that one browns at the same rate.

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