I am addicted to making pies. I don’t bake anything else. And I think I am getting better. It has become a standing thing that whenever we get together with our friends Al and Jamie, I bake a pie. They never ask, and I never actually tell them, I just show up with a new flavour pie in my hands. Please, if you secretly hate it, I will stop.
Last time we got together with them I made a Cranberry Cherry pie (from Better Homes and Gardens). This was a new recipe that I was trying out and it came with its own pitfalls and challenges. I did my first lattice top which I think turned out pretty nicely and it was my first time using frozen fruit for a pie. When using frozen fruits for a pie I would suggest letting the fruit completely thaw and drain, to help limit the amount of liquid in your pie. Besides the excessive amount of liquid in the pie, the flavour of the filling was sweet with a slight tartness from both the cranberries and the cherries. There was a bit of citrus from the orange zest which complimented the zing of the ginger; but since I don’t love ginger, I would not use this next time. If you do want to use ginger, I would suggest not using candied ginger because it doesn’t melt or become part of the flavour. It stays whole and very distinct.
I liked the combination of cranberries and cherries but because the filling was so liquid I don’t know if I would attempt this again or just fault the recipe. Also, there are too many types of pie in the world to make the same recipes twice!
Recipe below the cut and happy munching!