Friday, December 17, 2010

Friday is PIE DAY!

I love any excuse to make a new pie with cranberries.
When this popped into my head, it seemed like a delightfully
festive combination for this time of year.
Somewhat like the winter version of strawberry rhubarb pie.
Soft and sweet paired up with bright and tart.
Cranberry Fig Pie

double 9" pie crust
1 cup dried calimyrna figs, cut into pieces
1 1/2 cups fresh cranberries
1/4 cup water
1 T balsamic vinegar
1 1/3 cups sugar
2 T flour
zest of one orange

-combine figs and water in a small saucepan
-heat over low flame until water is absorbed
-let cool to room temperature, then stir in balsamic vinegar
-combine cranberries, sugar, flour and orange zest in large bowl
-add figs and stir until well combined
-spoon filling into prepared bottom crust
-top with crust, crimp and vent
-bake at 350 degrees for 1 hour and 10 minutes
It's dense and rich without being too sweet,
and has a beautiful hue thanks to the cranberries.
A slice of this with a glass of spiced cider or mulled wine
would be a lovely finish to your holiday meal.


  1. Yummmmmmmadoodles my sweet friend....I am wishing I had this pie on my kitchen counter right now...and one fork for me!

    Hope all is well and your weekend is filled with every JOY imaginable!

    You are such a sweetie...I feel so blessed to have met you.

  2. Another beautiful pie... You always make me hungry Christine!!