Friday is PIE DAY!

Cranberries.

Figs.

Christmas.

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.