Sisters in Pie

cranberry pies (left) and apple pies

The Sisters in Pie held their annual Thanksgiving Eve meeting today, and I believe the results speak for themselves. I so look forward to this each year, when my neighbors Kay and Cathy (aka Queen of Pie) get together to make pies for our respective family dinners and finish off any bottles of red wine that might be in my refrigerator.

Because Cathy is the expert crust-maker, she prepped and rolled every inch of the pie crusts. That’s something like 12 crusts. Kay and I chopped fruit, handed stuff to her and refilled her wine glass. Those tasks we can do.

Cathy taught me to make pie crust, and I can do it. But comparing mine to hers is like putting Pashmina next to a silk scarf. But I have vowed to get there. That, someday, my crusts will be as smooth and flaky as hers and not look like a 4-year-old was let loose with Play-Doh.

Our pie day is a tradition that we all enjoy, and I hope we can keep it going. It really means a lot. And The Hub is even learning to pat and roll.

We made our usual apple pies this year, with fillings full of cinnamon, mace and a dash of cardamom. Plus some spirits: cognac in mine, dark rum in the other two.

Pumpkin? Oh, come now. So overdone.

We added our adapted version of a cranberry pie recipe in “Southern Pies” by Nancie McDermott. Below is our edition – which has a little kick, naturally.

Cranberry Pie from the Sisters of Pie (adapted from “Southern Pies” by Nancie McDermott)

Pastry for a 9-inch double-crust pie

1 cup sugar

1 bag fresh cranberries

1/3 cup chopped walnuts or pecans

1 tablespoon flour

1/2 cup golden raisins

Grated rind of half an orange

1-2 tablespoons Grand Marnier

Preheat the oven to 350 degrees. Line a pie pan with one of the crusts. In a large bowl, stir together the remaining ingredients. Pour into the pan. Use a pizza cutter to cut the remaining crust into approximately 1 1/2 to 2- inch wide strips. Weave them across the top of the filling in a lattice pattern. Place the pie on a baking sheet to catch any drips. Bake until the filling is bubbly, about 40 minutes.


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