Friday is PIE DAY!

My dream of baking the first pie in my new oven and feeling the cozy fallness of it all were stunted a bit by the 85 degree weather. It was still a happy dance worthy experience to be baking in my own kitchen again, and this is the perfect fall pie, whether it's 85 degrees or 45 where you are.

Fresh cranberries, as you may know by now, are one of my favorite pie fruits, and they have arrived at the farmers' market. This, of course, means that I must buy 10 pounds or possibly 20. This, in turn, means that I must use them in pie, and perhaps, just maybe, rethink a few favorites.

Once you land upon a perfect pie combination and it makes it into your list of top 10 favorites, it's hard to think that it could be improved upon. Maple Walnut pie is one of these perfect pie combinations and one of my favorites. Really, though, could cranberries possibly make this pie worse? I don't think so. I think they could only make it better.

Yup. Thought so.

 The only downside is now I will always have to decide if I should go with the original recipe, or upgrade to  cranberries.

Cran Maple Walnut Pie

1 9" single pie crust
4 eggs, beaten
1/4 cup sugar
1/4 cup brown sugar
6 T butter, melted
1 cup maple syrup
3/4 cup chopped walnuts
3/4 cup chopped fresh cranberries

-beat eggs in large bowl
-add remaining ingredients
-stir until well blended

-pour into prepared pie shell
-bake at 400 degrees for 10 minutes
-reduce heat to 325 degrees
-bake an additional 55 minutes