TOBY'S CRANBERRY PIE

Since she moved out of town, I haven't seen Toby very often. Still, I think of her as a friend from her days in Baltimore, and hear from her each Christmas, when we exchange cards and bring each other up to date for the last twelve months.

This crustless pie of hers is very easy to make and the tartness of the cranberries makes a lovely contrast to the crunch of walnuts. Don't worry about it falling apart because there is no crust. It all comes together in the baking. Now, whenever I serve this pie - I make it every year at Christmas - Toby is here with me.

TOBY'S CRANBERRY PIE

serves 6-8

 

12 ounces fresh cranberries

1/2 C  packed light brown sugar

1 T grated orange zest

1 t ground cinnamon

3/4 C coarsely chopped walnuts

2 large eggs (at room temperature)

1 stick (1/2 C) unsalted butter, melted

1 C granulated sugar

1 t vanilla extract

1/4 C sour cream

1 C all-purpose flour

 

1. Preheat the oven to 325 degrees. Butter a 10-inch pie plate.

 

2. Place the cranberries in a bowl and toss them with the brown sugar, orange zest, cinnamon and walnuts until evenly mixed. Spread the mixture out evenly in the prepared pie plate.

 

3. Whisk the eggs together in a mixing bowl. Beat in the butter, sugar, vanilla, and sour cream until blended. Gradually stir in the flour and mix until smooth. Pour evenly over the cranberries in the pie plate.

 

4. Bake the pie until the fruit is bubbling and it is browned on top, 55-60 minutes. Serve warm or at room temperature with a scoop of vanilla ice cream.