tastes so good, make a grown man cry

for thanksgiving, i've committed myself to bringing two desserts, a veggie entree, and some other veggie item. one of the desserts will probably be dulce de leche bread pudding, as it travels well and can feed an army. this past friday night, i had the apartment to myself for the greater part of the evening, so i decided to try out a new pie recipe: cranberry-cherry lattice pie (from the most recent vegetarian times). i served this with homemade whipped cream (with almond extract and a little bit of sugar), and todd seemed pretty happy. this recipe is easy as... pie! and it sure is a winner!

cranberry-cherry lattice pie
  • 3 cups fresh cranberries (washed)
  • 1 1/2 cups sugar, plus extra for sprinkling
  • 1 medium orange, for zest and juice (1 tsp. grated zest; 1/3 cup juice) (i recommend a navel orange- no seeds!)
  • 1 cup dried sweet cherries (tart cherries will make it too tart.)
  • refrigerated pastry for 2-crust pie


  1. preheat oven to 375°F. Line baking sheet with foil, and coat 9-inch pie dish with cooking spray.
  2. place 1 1/2 cups cranberries, 1/2 cup sugar, orange zest, and cherries in food processor, and pulse until berries are coarsely chopped. transfer to bowl, and stir in remaining 1 1/2 cups of cranberries, remaining 1 cup sugar, and orange juice.
  3. roll 1 piecrust into 10-inch disc. press into prepared pan. spoon in cranberry mixture, and brush edges with water.
  4. roll second piecrust into 10-inch disc. cut dough into 1-inch-wide strips. lay strips in lattice pattern over top of pie, pressing edges to seal. trim off any excess from strips.
  5. sprinkle lattice with sugar, and bake on prepared baking sheet 55 minutes, or until filling is bubbly and crust is golden. cool on wire rack.

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