Thursday, December 5, 2013
Raspberry Cranberry Pie
I hope it's not considered cheating if I admit that I did not actually make this recipe. In our house, I've been gifted with a husband who learned from his mother the secrets of pie baking. I know, right? Who is lucky enough to have a husband that bakes pies ... and good pies at that! Well, I am. Unfortunately for him, though, he ended up with a wife who hasn't always been a big pie fan. Which means he's on a continual search to find pies that I like (lucky for me again!), and this is definitely one of them. We found this pie in the Cooking Light magazine, and knew we needed to try it out this holiday season. Not only is it full of fantastic flavor, but it relies on a whole lot less sugar than many other fruit pies out there. In my book that's a double bonus - delicious pie with less sugar is something I can get excited about, especially this time of year!
I know a big part of pie baking is in getting the crust right. I can't attest to knowing all the tricks that my husband has picked up from his mom, but I've gathered a few tips & tricks from trusted web resources such as King Arthur Flour (link here), Smitten Kitchen (link here for the basics and here for the advanced tips), and The Kitchn (link here). Or, if you're in a pinch and just looking for the quickest route to a holiday pie, you could always go with a store-bought pie crust (just don't tell my husband I said that!)
Recipe adapted from Cooking Light magazine.