You Will Need:
- A 9" deep dish pie shell (thawed on your counter-top for 15 minutes)
- 1.5 Cups of fresh cranberries
- Some Cardamom
- Some Cinamon
- An Egg
- 1 Cup of Heavy Cream
- 1.5 Tbsp Flour
- 1 Tsp Vanilla
- 2/3 Cup Sugar
Several things are going to happen to this pie during it's stint in the oven. First of all, your custard will try, desperately, to set up and get firm. Meanwhile, as your berries get hot, they'll "pop" and release their glorious cranberry juices into the custard, interfering with it's attempt to firm up. It's like trying to work up some muscle at the gym, while some fool walks around selling girl-scout cookies... it's tough to reconcile! In any event, it will eventually come together, you'll just have to watch it like a hawk.
This pie smelled terrific when it came out of the oven, I can't even tell you how good it was! It's a mix of egg custard, cinnamon, cranberry, and notes of caramel and cardamon... Wow! It is sweet and tart at the same time, and very smooth. I highly recommend making two at a time whenever cranberries are on sale!
Sidenote: The original pictures for this recipe got destroyed. My good friend Holly made this recipe and was kind enough to take/send new pictures (YAY, Holly)!