Coming to you from Portland
Martha's is the one above and mine is the one below
This is another one from Martha - a recipe from her Thanksgiving issue. Nobody thought this would work because there was so much filling and the top of the pie was a good 6-8 inches tall, but Martha says to just keep piling on the filling even if it looks like too much, because the top crust is made extra wide to seal it up. The recipe says to top the pie with sanding sugar, but I could not find such a thing at the grocery store. I ended up sprinkling it with raw suger which is a large granule brown colored sugar. It doesn' say to foil the crust, but this pie goes in the oven for almost two hours so I secured some strips of foil aroung the crust to keep it from burning and it turned out perfect. Make sure to set the pie dish on a rimmed baking sheet! This pie is designed so that it will inevitable overflow with juices (as you can see by the pictures). Luckily my mom was finished with all of the Thanksgiving cooking by the time I lined the bottom of the oven with cranberry drippings. I cut it right away because I was so excited, but the filling needs time to set. It turned out great asthetically and tasted delicious too. I served it hot with a couple of scoops of vanilla ice cream.
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