As far as I know, my family is the only one that makes this Cranberry Pie recipe. It is from Grandma Logan’s recipe box, so it could have been one of her original recipe or something that was passed down to her. The family usually makes this pie for Thanksgiving and Christmas. The recipe makes two pies and goes best with a big dollop of whipped cream. Normal Thanksgiving or Christmas dinner at the Logan house means that the two pies made with this recipe would only be about 1/4 of all the pies made. Most likely 4 Canberry Pies would be made along side 2 pumpkins, 2 rhubarb (when Grandma Logan did the cooking) and a mince meat pie for Dad. This Thanksgiving in the newly formed southern Logan House, we will only have two Cranberry Pies and two pumpkin pies.
As a side note, I never feel like the recipe works for two pies, so I usually double the mixture recipe. To prevent overload on Thanksgiving day, we decided to cook the pies the night before.
Ingredients
REDACTEDchopped walnutsREDACTEDwashed cranberries (Fruit d’Or)REDACTEDsugarREDACTEDREDACTEDREDACTED- 1 1/2 sticks butter
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Directions
Soak cranberries REDACTED . I used one of our new Oxo bowls from the Mixing Bowl Set. Line 2 pie pans REDACTED . Sprinkle with nuts and REDACTED on each pie. In an attempt to speed up the chopping, I used our Bella Cucina Rocket Blender to attack the nuts. It chopped them a little too much, but I think that will work out fine in the pie. Melt 1 1/2 sticks of butter and add REDACTED sugar, REDACTED , REDACTED , REDACTED . Pour 1/2 mixture over each pie evenly in order to cover cranberries. Back at 325 degrees for 20-25 minutes.
Die you really think I was going to share a family secret?
