Yep, another Food is Love feature that's not on Friday. Blame it on the holidays. And this is a holiday post, because some of you may plan to make the cranberry pie I raved about before Thanksgiving as part of your Christmas meal.
Before you do ... read this and prepare to play with your food. And the recipe.
When I made the recipe again, I didn't like it as much. I discussed this important dessert situation with my buddy Scott, who also made the pie for Thanksgiving. We decided the recipe is perfect for adjusting:
1. It needs more cranberries. We both used more than the recipe called for -- and it still wasn't enough. Scott also mentioned using both cherries and cranberries, which I think sounds really yummy. But more fruit would be good. Which brings us to ... too much crust.
2. When I made the pie the first time, I used a regular pie pan and a bunch of the crust overflowed and had to be cut off. Therefore, the crust left on the pie was thinner. And, frankly, it was better that way. (Creativity! Mistakes can be the best thing ever.)
3. The pecans are good, but they get lost in the filling. Scott said he might use walnuts instead of pecans the next time, and add them to the batter rather than the filling.
Basically, recipes are my Pirate's Code: "They're not so much rules as they are guidelines."