We’re just a few weeks away from Thanksgiving, a holiday I absolutely love. In fact I probably have more of a fondness and appreciation for this holiday over Christmas since it is not as commercialized. The First Thanksgiving was celebrated by the Pilgrims after their first harvest in the New World. Today Thanksgiving evokes images of football, family reunions, Thanksgiving parades, roasted turkey with stuffing, pumpkin pie and giving thanks. For most Americans it is a 4 day weekend, Thanksgiving being celebrated on the 4th Thursday of November. It is a holiday I look forward to as it involves togetherness, food, warmth and sharing.
I’ve started preparing my menu a few weeks in advance and in the coming days will actually make up a list. I know I will be making this pie as one of the desserts. I made it last weekend and brought it up to our daughters in New York City, it was very well received. A hint of orange peel, mixed with cranberries and almond essence definitely bring out the flavors of this very simple pie. The walnuts add a wonderful crunch, eggs, butter and flour round this out beautifully. Be warned though, this pie is packed with calories, but is anyone watching their waistline around Thanksgiving? I think not 🙂
Preheat oven to 350F. (Convection 325F)
- Mix and place in buttered pie 9-10″ dish:
- 2 cups cranberries
- 1/2 cup sugar
- 1 tsp orange zest
- 1/2 cup chopped walnuts
In a separate bowl, cream
- 2 eggs
- 3/4 cup butter
- 3/4 cup sugar
- 1 teaspoon almond extract
- Add one cup flour after creaming the above
Blend till barely mixed. Spread over top of cranberry mixture. Bake 45 minutes, till bubbly and light brown.
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