Week 49

Harvest Pie

[taken from page 122 of “The Weilert Family Cookbook: 2nd Edition”]

Notes: So,this pie was part of my plan for a very long time. I knew that if I was going to be committing to a recipe a week, I would eventually end up at Thanksgiving. This pie has somewhat recently become a traditional dessert at our house and I wanted to make sure I knew how to make it.

1. When making this recipe, one of the things I like the most about it is that the crust is made from scratch. However, that means that reading the instructions ahead of time is vital, because step 1 says to make the pie crust using another recipe (“Butter Crust”, page 123 of the same cookbook). This recipe is mainly for the pie filling. So I guess I could “double count” this one and call it “Week 49” and “Week 50”, but that’s not really in the spirit of the goal, is it?
2. Fresh cranberries are a very seasonal item, so I made sure to pick up a few bags and toss them in the freezer for the future to make the many other recipes that seem to call for fresh cranberries.
3. This recipe is big on prep work. Once the cranberries are being cooked, it’s a very quick process to get to the final pie filling product.
4. Make sure that the butter for the pie crust is soft, or at least at room temperature before trying to cut it into the dry ingredients. I’m pretty sure the pastry cutter isn’t supposed to bend like it did.
5. Even though I now have a good idea how heavy a cup of something is (8 oz.), I often forget that fact. I mean, how many apples constitute 4 cups worth?

Final Analysis: Not as pretty as my dad makes it, but that’s probably due to the oven or the heavy egg glaze I put on the top. Either way, it tastes absolutely awesome, as it should.


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