Cranberries are usually thought to be a sauce for the turkey or as a cranberry bread or muffins. This pie is a great taste surprise, sweet yet tart. The recipe called for a 10-inch pie shell. I used a 9.4-inch pie pan from Pioneer Woman. I like the depth of the pie with using a smaller pie pan. Love the red dots around the edge with the red from the cranberries. The trick with this pie is to place the pie pan on a cookie sheet for minimal movement and to let the pie cool completely before cutting to let the custard set up. This is definitely a pie that will take you back for seconds and will be sure to become a family favorite.  Stock up on cranberries during this holiday season and freeze them to make this pie when you are feeling the holiday spirit throughout the year.

Pie Hint:

I cooked this pie for the whole cooking time with the pie shield. I really like the silicone style available at Kitchen Kneads. The crust was a beautiful golden brown when the shield was used. I would also recommend having 2 sets of the pie shields, especially during the holidays when you are cooking 2 pies at a time.

Cranberry Orange Custard Pie

• 9-9 ½ inch unbaked pie shell
• 12 ounce bag fresh cranberries, if frozen, thaw and pat dry
• 1 ½ cups granulated sugar
• 3 eggs, beaten
• ¼ cup flour
• ½ teaspoon salt
• 1 tablespoon orange zest
• 1 teaspoon vanilla extract

Instructions:

1. Preheat oven to 400 degrees F.
2. Place cranberries in the unbaked pie shell. Cover the crust with the pie shield.
3. In a separate bowl, whisk the remaining ingredients together and pour over the cranberries.
4. Bake for 10 minutes at 400 degrees F.
5. Reduce the heat to 350 degrees F and bake an additional 40-45 minutes until the custard is set.
6. Let cool completely before serving. Serve with whipped cream. Store refrigerated.

Source: The Creative Bite

Buttermilk Pie with Pecans is a traditional southern pie that will remind you of warm days and nights in Texas. This pie is a perfect combination of sweetness filled the wonderful flavor of pecans in every bite. I love to collect pie pans and I used one of my favorites for this pie. A beautiful ceramic pie plate that has a fantastic wide fluted edge as part of the pan. This holiday season, look for fun pie pans to fill and give as holiday gifts. You may like your new-found pie pans so, well… pick up a second one and make this pie for your family.

This pie is easy to mix up with on-hand bare-bones ingredients from your kitchen. You will blind bake this pie shell. I recommend the metal pie beads on a chain.  They lay in the pie easily and are easy to lift and remove from the pan. By blind baking the crust, the crust stays flaky while baking this ever-so-rich and decadent southern taste of hospitality. You will find all your pie baking needs at Kitchen Kneads. 

Buttermilk Pie with Pecans

• Pastry for single crust pie (9 inches)
• ½ cup butter softened
• 1 ¾ cups sugar
• 3 large eggs
• ¼ teaspoon salt
• 1 cup buttermilk
• 2 teaspoons pure vanilla extract
• 1 cup chopped pecans

Instructions:

1. Preheat the oven to 425 degrees F. Fill your fluted pie shell with pie weights. These weights can be traditional pie weights, dried beans, or uncooked rice.  Line the pastry with parchment paper for easy removal if not using the beaded necklace.
2. Place the unbaked shell on a baking sheet. Bake until the edges are light golden brown, 15 minutes. Remove parchment paper and weights; bake until bottom is golden brown, 5 minutes longer. Cool on a wire rack. Reduce oven setting to 325 degrees F.
3. In a large bowl, beat the butter and sugar until blended. Add eggs, one at a time, beating well after each addition. Beat in flour and salt, gradually stir in buttermilk and vanilla.
4. Sprinkle pecans into crust; add filling. Bake until center is set, 50-60 minutes. Cover top loosely with foil during the last 15 minutes to prevent overbrowning if necessary.

Source:  Taste of Home

Chocolate Chess pie is now known as a southern pie, but just where did the name come from? The origin is rather unclear; some attribute the name to its ancestor, the cheese tart, while others believe it was named for Chester County, or for the pie chest that is was kept in.

James Beard’s American Cookery (1972) tells that chess pie was brought from England originally and was found in New England as well as Virginia. A recipe similar to chess pie appears in Martha Washington’s Book of Cookery, from the mid-18^th century.

Regardless, this pie can be bought in Texas today and several of the southern states. The smell is amazing as it cooks. This is another bar- bones ingredient list pie. The taste and texture remind me of a gooey brownie with a crispy crust on the top. With taste this wonderful and ease of ingredients, this is a pie to surprise your family any day.

It takes your mind back to your grandmother’s house with the old-fashioned fridge, hardwood floors and vintage half-aprons. This pie is delicious, even decadent and divine. One that you will want to add to your recipe toolbox.

Pie Hint:  This pie needs to have the cocoa and sugar mixed well. I have found that an old-fashioned potato masher gets all the lumps out of the cocoa and blends the sugar.

Chocolate Chess Pie

• 1 ½ cups granulated sugar
• ¼ cup unsweetened cocoa powder (I used a dark cocoa powder, but it is your preference)
• 2 eggs, lightly beaten
• 2/3 cup evaporated milk
• 1 teaspoon vanilla extract (I like Watkins)
• 4 Tablespoons butter, melted
• 1 (9-inch) uncooked pie crust (store bought or homemade)
• Whipped cream for serving

Instructions:

1. Preheat oven to 350 degrees F.
2. In a medium bowl, blend cocoa powder and sugar until smooth.
3. Add eggs, evaporated milk, vanilla extract, salt, and butter. Mix well and pour into prepared pie crust.
4. Bake about 40 minutes. There will still be a little jiggle in the middle when you shake it.
5. Cool completely before slicing. I like to chill it in the refrigerator before serving
6. Serve with whipped cream.

Sources: Seriouseats.com, chess pie – Wikipedia, spicysouthernkitchen.com