Mostly Cranberry Pie
I can’t seem to get off the pie wagon, I’m having too much fun. This pie was inspired by this holiday’s fruit darling, the cranberry.Yes, it is Thanksgiving time again, when cranberries come out, but mostly in sauce to accompany turkey. I am not much of a turkey fan except for the skin (if it’s crispy), or unless it is part of a meatball, burger or sausage. But we like cranberries around here, so I thought I’d try them in a pie for a little change of scenery.
Because fresh cranberries are bracingly tart, I paired them in this pie with a nice layer of sweet bananas. The flavor combination is perfect. If you do make this pie, though, don’t skimp on the sugar/honey; my first pie tried to dramatically reduce the sweetener, which only resulted in us heaping spoonfuls of honey directly onto each slice of pie.
Happy Friday to all and especially to my fellow partiers at Fiesta Friday.
Cranberry Banana Pie:
- 1 recipe double pie crust
- 5 medium, ripe bananas
- 1 tablespoon cornstarch
- 1/2 teaspoon salt
- 3 tablespoons evaporated milk
- 24 ounces fresh cranberries, chopped
- 1/2 cup granulated sugar or honey
- 1 teaspoon finely grated orange zest
- ¼ cup fresh orange juice
- 3 tablespoons cornstarch
- ¼ teaspoon salt
- 3 tablespoons all-purpose flour
- Slice bananas and toss with evaporated milk, salt and cornstarch. Set aside.
- Toss cranberries and sugar in a large bowl. Let stand, tossing occasionally, until berries release their juices, 50–60 minutes. If using honey, simply proceed with blending (below).
- Drain berries in a fine-mesh sieve over a bowl, reserving liquid. Set berries aside. Transfer liquid to a blender, add orange juice, cornstarch, salt, 3 Tbsp. flour, and ¼ cup berries, purée until smooth.
- Transfer to a small saucepan and cook over medium heat, stirring constantly, until thickened, about 2 minutes. Transfer purée to a large bowl, stir in orange zest, and reserved berries and toss to combine.
- Proceed with normal pie crust preparation and top your bottom crust with all of the banana slices, and pack firmly. Place in freezer while you roll out top crust. When top crust is finished, pour cranberries over banana slices, top with crust and bake at 425F for 15 minutes, then 45 minutes at 350F. Allow to cool for at least half an hour to an hour before slicing.