Today we got together with some friends for a trip to the zoo and dinner afterward. I made an easy dessert which was so well received that I thought I'd share the recipe. It's called Nantucket Cranberry Pie, and it comes from Laurie Colwin's book More Home Cooking. To make it, put two cups of chopped cranberries and half a cup of chopped walnuts in the bottom of a buttered 10-inch pie plate or Springform pan. Stir together two eggs, one cup of flour, one cup of sugar (uncharacteristically, I did not attempt to whole-foods-ify either flour or sugar; 'tis the season for refined carbohydrate extravaganzas), three-quarters of a cup of melted butter, and a teaspoon of almond extract. Pour the batter over the berries and bake for 40 minutes at 350.
Oh, whoops, I was just double-checking the recipe and discovered that I was supposed to add another half cup of sugar to the cranberries and walnuts. There were no complaints at the dinner table -- in fact, there were plenty of requests for seconds -- but I suppose I ought to reproduce the recipe faithfully. Laurie Colwin says this "takes about four seconds to put together and gives an ambrosial result." The four seconds thing will only hold true if you can alter the space-time continuum, in which case you are probably too preoccupied with stopping runaway locomotives to whip up cranberry pies for potluck dinners. But I can attest that it does go together quickly and it is certainly tasty.
I think my baby has hiccups. (Isn't it early for that? I'm 20w5d.) Clearly, she's saying we need another sliver of pie.
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