Tag Archives: pie

Lowbush Cranberry Tart

The holidays are nigh and it’s time to get creative in the kitchen! Last year for Thanksgiving I served a cranberry curd tart offered up by The New York Times. It was tangy and sweet but the recipe was burdensome, from the peeling of the hazelnuts to pressing the cranberries through a sieve. I thought I’d do my own version for this year’s Thanksgiving table using my own handpicked lowbush cranberries.

Cranberry Tart by Alaska Knit Nat

I opted for a vanilla wafer crust and made a couple of other changes. You can of course use store-bought cranberries and this recipe would turn out just as vividly red and delicious. This is a great alternative to the often-overlooked cranberry sauce.

Harvesting Anchorage: Lowbush Cranberry Marmalade | This is a delicious cranberry orange jam recipe that's perfect for Christmas and holiday gifts for teachers, friends and family. Recipe from Alaskaknitnat.com

Cranberry Tart

Inspired by The New York Times recipe

Cranberry Tart by Alaska Knit Nat

Ingredients for the crust:

  • 60 vanilla wafers
  • 1/4 cup sugar
  • 1/3 cup melted butter

Ingredients for the curd:

  • 12 oz. lowbush cranberries (store bought is fine)
  • 1 cup sugar
  • 1 orange
  • 1 stick of butter
  • 2 eggs plus 2 egg yolks

Directions for the crust:

Preheat oven to 350 degrees F. Place wafers in a food processor and pulse until finely ground. Place in a bowl with sugar and melted butter and stir till combined. Press the crumbs into a pie pan and set aside.

Directions for the curd:

Peel the orange with a vegetable peeler and juice the orange. It should be about 1/2 cup of juice. Place juice, peels, cranberries and sugar into a saucepan. Bring to a simmer and let cook for about 10 minutes, stirring occasionally, until berries are popped and softened. Press the berries with the back of a wooden spoon now and then.

Remove the peels and place the mixture into a blender. Blend until smooth. You should have about 2 cups. Pour back into the saucepan with the butter and stir until butter is melted.

Whisk the eggs in a small bowl. Add 1/2 cup or so of cranberry mixture to the eggs to temper them, then mix the eggs back into the saucepan.

Heat over medium-low heat, stirring frequently, until mixture is thickened and nearly bubbling, about 10 minutes. Let mixture cool completely. You can place the curd in the fridge overnight, if you’d like.

Spread the cooled cranberry curd into the pie pan and bake at 350 degrees F for 10 minutes. Let cool.

Cranberry Tart by Alaska Knit Nat

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Harvesting Seattle: Blackberry peach pepper pie

Last weekend I had the pleasure of spending time in Seattle. Despite the smoky air, I made it a point to get outdoors and do some urban foraging. Blackberry brambles are abundant around the city. My best friend, her boyfriend, my sister and I headed out to Discovery Park and found several briars laden with sweet blackberries.

Harvesting Seattle: Blackberry Peach Pepper Pie | An adaptation from Alaskaknitnat.com

Harvesting Seattle: Blackberry Peach Pepper Pie | An adaptation from Alaskaknitnat.com

This wasn’t my first blackberry rodeo. Although it was a hot day I made sure to wear pants, shoes and socks. There’s good reason Sleeping Beauty was surrounded by a thick wall of brambles — these bushes are brutal! My friend Matt didn’t heed my pants advice.

Harvesting Seattle: Blackberry Peach Pepper Pie | An adaptation from Alaskaknitnat.com

Harvesting Seattle: Blackberry Peach Pepper Pie | An adaptation from Alaskaknitnat.com

We picked a quart of berries in about half an hour. I got a few unbelievably ripe, juicy peaches at Pike’s Market and we knew that pie was on the horizon.

Harvesting Seattle: Blackberry Peach Pepper Pie | An adaptation from Alaskaknitnat.com

I’m not a baker and I’ve probably made one pie in my life, but I was inspired by the blueberry pie at South Restaurant + Coffeehouse. I tasted it the other day and noticed a subtle, unusual ingredient: pink peppercorns. I don’t know if the pepper was in the crust or the filling, but I found a pretty cool recipe from the L.A. Times that incorporated blackberries, nectarines and pepper. I wanted to try it.

Harvesting Seattle: Blackberry Peach Pepper Pie | An adaptation from Alaskaknitnat.com

A big thanks to my best friend Jess for her pie lattice expertise because this pie was a winner inside and out!

Harvesting Seattle: Blackberry Peach Pepper Pie | An adaptation from Alaskaknitnat.com

We used 3 cups of blackberries and two cups of peeled, sliced peaches. We used honey instead of corn syrup. The ground pepper was incorporated into the crust and gives the pie a bit of zing.

Harvesting Seattle: Blackberry Peach Pepper Pie | An adaptation from Alaskaknitnat.com

After placing the bottom crust in the pan, we set a circle of parchment paper on the crust and used some dry beans as pie weights. Then we baked the bottom crust for about 15 minutes in the preheated oven, let it cool for about five minutes and added the filling.

We brushed the lattice with milk and sprinkled cinnamon and sugar on top.

Click here for the original recipe.