It’s been awhile, to say the least. But I’m still here. I’m cooking and parenting and working and Instagramming all the things. Life is very good and very busy.
Lately I’ve found myself writing blog posts in my head. I’ve wanted to update you all on the things going on in my life. I was interviewed by the PDX Food Stories podcast, and then I was interviewed about being a working mom on the amazing Motherbirth podcast. Oh, and then I was interviewed by Rolling Stone. (My life is really weird sometimes.)
I miss blogging. I really do. I’m just not sure how to do all the things. As much as I’d like to think I’m Superwoman, I’m not. I’m just a regular ole human and something had to give. So, the blog has been sorely neglected.
But, when Missy Maki sent out an email a few weeks ago asking if I would like to be part of the 6th Annual Ultimate Oregon Thanksgiving radio show, how could I say no?! I’ve been on this show every year (with one exception, when the kiddo was a month old and I was in newborn zombie-land), and I certainly wasn’t going to miss this one. It’s extra special because Missy has decided to step away from her radio show – The Simple Kitchen – to focus on her business and her family. (I feel that so hard. Mad props to you for knowing your limits and your priorities, Missy!) This will be one of her last episodes EVER, and I am honored to be a part of it. So be sure to tune in to KPAM860 this Sunday, November 19th from 10AM-12PM, as I’ll be chatting all things Thanksgiving (including this awesome Cranberry Cream Pie) with a great group of bloggers.
When I was thinking about what to make for the show, I got the crazy idea to make a cranberry pie. A few years back, I made this Cranberry Custard Pie from Real Simple and it was very good. It was relatively simple to make and it was a hit with the in-laws. Win, win.
But, I must confess that I suck at making pie crust. I blame it on the fact that my sister is the baker in the family. I make the holiday dinners, she makes the pies. I just don’t have the pie making gene. But that’s ok, because GRAHAM CRACKER CRUSTS are perfectly acceptable and are way less stressful thank baking a pie crust and they taste super duper good. The graham cracker crust is my ultimate holiday hack.
So, I took the Cranberry Custard Pie and I mashed it up with an old recipe of mine for a Strawberry Cream Pie — and voila! This magical recipe for Cranberry Cream Pie was born. It’s really easy to put together. It’s beautiful. It’s delicious. You know you need this on your Thanksgiving table!
- 1/2 cup almonds
- 1/2 cup salted butter, melted
- 1 package graham crackers (or 1.5 cups graham cracker crumbs)
- 1/4 cup brown sugar
- 1/2 teaspoon nutmeg
- 2 (8oz) packages cream cheese, room temperature
- 1.5 cups powdered sugar
- 1/4 cup sour cream
- 2 teaspoons vanilla
- The zest of 1 lemon, plus 1 teaspoon lemon juice
- 3 cups fresh or frozen cranberries
- 1/2 cup sugar
- 1 tablespoon grated orange zest, plus 2 tablespoons orange juice
- 2 sprigs fresh rosemary
- Pinch of vanilla bean salt (or regular salt will do)
- Preheat oven to 350 degrees F. Lightly grease a 9″ pie pan.
- In a food processor, pulse together the graham crackers and almonds, until they are fine crumbs. Pour the crumb mixture into a bowl, and stir in the melted butter, brown sugar, and nutmeg. Mix until the crumb mixture is moistened. Press the mixture evenly into the pie pan. Bake for 12 minutes. Remove from the oven and allow to cool.
- Once the crust is cooled, prepare the filling. In a mixing bowl, beat together the cream cheese, powdered sugar, sour cream, lemon juice, and vanilla. Beat for 2-3 minutes, until fluffy. Gently stir in the lemon zest.
- Combine the cranberries, sugar, rosemary springs, orange zest and juice, and salt in a medium pot and cook over medium-high heat, stirring often, until the liquid thickens and some of the cranberries burst, 7 -8 minutes. Transfer to a bowl and chill 30 minutes to 1 hour.
- Gently spread the cream cheese filling over the graham cracker crust. Top with chilled cranberry mixture. Top with a small sprig of rosemary, if desired. Chill pie for 6-8 hours before serving.