Cranberries aren’t just for Thanksgiving relish anymore — they make a tasty and vibrant pie filling for your post-turkey dessert spread.
Enough fresh cranberries to fill a pie pan to 1/2″ below the rim (about 2.5 – 3 cups)
1 cup sugar
2 gratings of fresh nutmeg
A few squeezes of fresh orange juice or a dash of Grand Marnier
1 tablespoon organic corn starch
Bottom and top pie crusts
Pulse 3/4 of the cranberries in a food processor briefly to get a variety of sizes of pieces. Combine with the 1/4 whole berries. Mix with other ingredients. Place in an open pie crust and dot a little butter on top. Top with a whole crust or better yet, a lattice crust. See ArtofthePie.com for instructions on doing the lattice.