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Pumpkin, shmumpkin. This holiday season, we’re all about cranberries. It’s fitting, then, that baker extraordinaire Erin McDowell has a recipe for cranberry-orange pie in her brand-new cookbook, The Book on Pie.
“I love sour flavors," McDowell writes, “so cranberries have a special place in my heart. Because they are high in pectin, they make a naturally thick filling on the stovetop. A thin layer of silky cream cheese filling, spiked with orange zest, helps temper the tartness and round the whole thing out with a little creaminess (the perfect pairing, in my book).”
According to McDowell, this beauty is best eaten the same day it’s made. An excuse for a second slice? We think so.
Excerpted from The Book on Pie © 2020 by Erin Jeanne McDowell. Photography © 2020 by Mark Weinberg. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.
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