Cranberry Pie, Part 2: Berry Filling

As I'd said in Part 1, I was looking for something other than a pumpkin pie for this Thanksgiving, and when I found The Frugal Gourmet's recipe using cranberries it was just the ticket.

from The Frugal Gourmet Cooks American

Cranberry Pie

• 4 cups cranberries
• 1 1/2 cups sugar
• 3 Tbls cornstarch
• 1 egg, slightly beaten
• 1/2 tsp almond extract

• Pastry for a 2-crust, 9" pie

Preheat the oven to 400 F. Wash and pick over cranberries;  drain thoroughly. Chop cranberries and mix with sugar and cornstarch. Mix egg and almond extract and combine with cranberries. Line a 9" pie plate with half the pastry. Add cranberry mixture. Cover with strips of pastry arranged in a lattice, and seal edges. Bake 10 minutes. Reduce heat to 350 F and continue baking about 35 minutes, or until cranberries are soft and pastry is browned.

Results of family vote:  two in favor (husband and daughter), one slightly meh (me).  It wasn't that it was bad tasting, but it was too sour for me. The sourness was totally my fault, of course, because I chose not to chop all the cranberries (they kept rolling away from me and it was irritating so I gave up after halving about a third of them);  I hadn't thought about what that would mean to the filling and how the whole berries wouldn't be coated in and out with sugar. Oh well. I still ate a big piece (as did my husband and daughter). I'd make this recipe again, but next time I'll allow myself more time to chop chop chop the berries.

Post In Which I Discuss Frugalness & Cranberries

I actually thought my cookbook buying days were ending. No longer can I pop into Saint Vincent de Paul's and find books for $1.00. No, they've increased their prices to a bloated $3.00-$4.00 a cookbook. And I cannot abide it.

I've held in my hand several Frugal Gourmet cookbooks these past months, nearly talking myself into a splurge. But I've always finally held off, not convinced that my fanatical need for cookbooks is at the stage where I pay more than $2.00 a pop. Especially for a cookbook which contains "Frugal" in its title.

Today, my patient tightwadedness feels triumphant. I can still find cookbooks for less than a buck here in Madison:  at my local library's book sale. I arrived in time for their "we'll sell you anything you can fit into this bag for $3" clearance. And did I ever manage to pack my paper bag full. I believe even a professional grocery store bagger would have been impressed. Final total: sixty-three books, five of which were cookbooks. My haul included Jeff Smith's The Frugal Gourmet Cooks American, which I well remember from my younger days (having read many of Jeff Smith's books and spending hours watching his show on PBS). So HAH, Saint Vincent's! I just bought a cookbook for less than $0.10 and I more than ever convinced that your new $4.00 prices are rip-offs.

Don't be scared-off by the odd Boy Scouts/granny/turkey photo on the front cover. This is a good book!

So, you ask, upon my initial review of the book, what have I discovered? Let me tell you. The chapter on cranberries. It's nearly cranberry season, and I literally had no idea the amazing options we'll soon have. Oh yes, it's beyond sauce. Far beyond. There's going to be:

• Cranberry Fool (sweetened cranberries, almond extract, orange peel & whipping cream)
• Cranberry Cheddar Sandwiches (buttered bread spread with cranberry sauce and cheddar, broiled)
• Cranberry Pie (berry pie! using cranberries!)
• Cranberry Dumplings (Mr. Smith warns that these are addictive)

and

• Sweet Potatoes with Cranberries (fresh cranberries added to a sweet potato souffle)

That's right. I'm actually vowing to begin cooking again soon. Within the month. Exclusively with cranberries.

What?