I had a vision. When I started brainstorming about this post, I thought, “What would make a better Thanksgiving dessert than combining some of my favorite flavors into a cranberry walnut pie?”
Alas, recipe attempt #1 was a complete bomb. It turned out way too sweet, and the texture was just wrong. The rest of the family refused to eat it, so I ended up eating pie for a week. Ugh. Thankfully, round two went much better. I ended up with a pie/bar cookie hybrid that goes together without a fuss. The “secret ingredient” raspberries add a little extra natural sweetness so you can cut back on the sugar and win over those who may not be big cranberry lovers. Cranberries have some natural pectin (which is why cranberry sauce sets up), but adding cornstarch gives the filling a more velvety texture.
Husband and boys both gave it a thumbs up, and as much as I like pie and this version is tasty, I’m relieved that I won’t be eating it for an entire week. [Read more…]