So it’s 10:30, I’m exhausted and I sooo didn’t cook tonight. I therefore have no pictures for you. Instead, I’m leaving you with my favorite pie recipe ever. Maybe when I make it this season I’ll take pictures. This takes everything you like about cranberries, adds butter and serves it like a cherry pie. How can you not love this?
Also, I have friends coming tomorrow and I swear I will give you the most beautiful galettes over the next couple days.
Buttery Cranberry Pie
1 recipe pastry for a 9 inch double crust pie (or refrigerated pie crust)
1 1/2 cups white sugar
1/3 cup all-purpose flour
1/4 teaspoon salt
1/2 cup water
1 (12 ounce) package fresh cranberries
1/4 cup lemon juice
1 dash ground cinnamon
2 teaspoons butter
Preheat oven to 425 degrees F (220 degrees C.)
In a saucepan, combine sugar, flour, salt and water. Bring to a boil and cook, stirring constantly until thick and smooth. Add berries, lemon juice and cinnamon. Cook 5 minutes until mixture is thick and berries pop. Remove from heat and stir in butter.
Roll one ball of dough out to fit a 9 inch pie plate. Place bottom crust in pie plate. Spoon in filling. Roll out top crust and cut into strips for lattice. Place lattice strips on top and seal edges.
Bake in the preheated oven for 40 minutes, or until crust is golden brown.