It’s been awhile since I’ve been here. You see I’ve been fixing things. In life when we are determined, it’s easy to have tunnel vision, to focus narrowly on our goal, to block out the periphery. Sometimes this is essential for success. But sometimes if you do it for too long the periphery starts to fade too far. I have loved blogging, it’s taught me a lot. About websites, photography, writing, and I’ve made a few great friends. But the first year of my blog came at a cost.
I had an itch that was growing for some time but I pushed it down for a long time. You see, I had come to feel very mediocre at most things. My house was out of order and needed a good cleaning. My actual career had been neglected. My fitness was at an all-time slump. I widened my view and it wasn’t pretty.
I went on an anti-mediocre binge. You should see my house. For once, I’m proud of how un-junky it is. We still have a way to go before it looks like Pottery Barn but it’s better. I’ve been inspiring my co-workers with my dental continuing education efforts. My computer, my projects, my life….order. Sigh. It made me realize that I need to work on balance a bit, because when things get so far out of whack it feels terrible.
But…..I have been making turkeys, squash and pies….all kinds of Thanksgiving things that I’ve kept all to myself. However, I am of the belief like most foodies that recipes are made to be shared. Life is made to be shared.
I wanted to make a pie for Thanksgiving that was a little unusual. Not your apple or blueberry or pumpkin. Instead, I opted for cranberries and raspberries. The crumble on top makes it a bit like a pie/crisp mashup but I could have eaten the whole thing myself. As much as everyone love apple, cranberry raspberry is a welcome change and they will all love it. Just remember to pick up some vanilla ice cream to scoop on top.
- ***Makes two crusts, you can make half, but often an extra pie crust comes in handy
- 2½ cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 cup unsalted butter, cold and cut into Tablesppons
- ¼ to ½ cup cold water (I used 6 tablespoons)
- 12 ounces cranberries, chopped; fresh or frozen and thawed
- 16 ounces raspberries, fresh or frozen and thawed
- 1¼ cups sugar
- 3 Tablespoons fresh squeezed lemon juice
- ¼ teaspoon salt
- 3 Tablespoons flour
- 1 teaspoon lemon zest
- ½ teaspoon orange zest
- 3 Tablespoons cornstarch
- ⅔ cup rolled oats
- ½ cup flour
- ½ cup packed brown sugar
- ½ teaspoon cinnamon
- 6 Tablespoons cool butter, chopped finely
- ¼ cup finely chopped walnuts (optional)
- To make the crust: Mix together flour, salt, and sugar. Cut butter into ½ inch pieces and add to flour. Using a pastry blender, mix until a coarse meal forms. Add the cold water 1 tablespoon at a time and mix until dough forms a ball. Divide the dough in half and wrap each disk with plastic wrap. Let the dough rest in the refrigerator at least one hour, preferably overnight. Roll out the dough on a lightly floured surface to fit into a 9½-inch pie plate. Crimp edges and refrigerate 20 minutes.
- To make the filling: toss cranberries, raspberries, and sugar in a large bowl. Let stand, tossing occasionally, until berries release their juices, 50–60 minutes.
- Drain berries in a fine-mesh sieve over a bowl, reserving liquid. Set berries aside. Transfer liquid to a blender and add lemon juice, cornstarch, salt, 3 Tbsp. flour, and ¼ cup berries. Purée until smooth. Transfer to a small saucepan and cook over medium heat, stirring constantly, until thickened, about 2 minutes. Transfer purée to a large bowl, stir in lemon zest, orange zest, and reserved berries and toss to combine. Spoon mixture into refrigerated crust.
- Combine crumble topping ingredients: oats, flour, brown sugar, cinnamon, and walnuts. Add butter and mix with a fork or your fingertips until crumbly. Cover top of pie with the oat mixture. Bake at 375°F for 20-30 minutes, until outer crust is golden brown. Decrease heat to 350F and cover edges of pie with foil. Bake for 45-60 minutes until golden and bubbly. Allow pie to fully cool before slicing into pie.