Wednesday, December 14, 2011
picture courtesy of pioneerwomancooks.com
I wonder what the precentage of recipes on here are desserts? What does that say about us Jewkes women? We LOOOOOOOOVVVVVVVEEEEEE sweets. However, ladies...the sweets are not lovin me back. So....come New Years lets get some low-cal, low fat stuff on here, alrighty? :) Anyway...this recipe is adapted from Pioneer Woman. Nuff said. Her's was just a cranberry pie but my sister-in-law Jen -who turned me on to the recipe- added blackberries and I LURV it. Its called a pie but its a lot like a cobbler. Its perfect for the holidays because it acutally uses cranberries which I never know what to do with but always feel like I should. Y'know?
NANTUCKET CRANBERRY AND BLACKBERRY PIE
■Butter, For Greasing
■1 bag of cranberries and one large container of blackberries
■1.5 cups Pecans, Chopped (measure, Then Chop)
■1 1/3 cups Sugar
■2 cup Flour
■2 cup Sugar
■2 stick Unsalted Butter, melted
■4 whole Eggs, Lightly Beaten
■2 teaspoon Pure Almond Extract
■1/2 teaspoon Salt
■Florida Crystals Demarara Sugar For Sprinkling (brand is important here: use florida crystals brand!)
Preheat oven to 350 degrees.
Generously butter two cake pans or pie pans. Wash berries and add cranberries and blackberries to the bottom of the pan. Sprinkle on chopped pecans, then sprinkle on 2/3 cup sugar on each pie.
In a mixing bowl, combine flour, 2 cups sugar, melted butter, eggs, almond extract, and salt. Stir gently to combine.
Pour batter slowly over the top in large "ribbons" in order to evenly cover the surface. Spread gently if necessary.
Bake for 45 to 50 minutes. 10 minutes before removing from oven, sprinkle surface with demarara sugar for a little extra crunch.
Cut into wedges and serve with ice cream or freshly whipped cream.
Posted by Rachel The Allred Family at 10:02 AM