While I like cranberries, I do try to remove some of the seeds. So I cut the berries into quarters and put them into a colander with holes big enough that the seeds could fall through and kept shaking and bouncing them around. It didn't remove all the seeds but at least the majority.
The cornmeal rises to the top and makes it brown and slightly crispy-yum!
Unbaked bottom pie crust
1 1/3 C sugar-can use 1 1/2 C if you like things a little sweeter
1/2 C butter, melted and cooled
1/8 tsp salt
3 eggs
1/4 C A/P flour
1 1/2 tsp corn meal
1/3 C buttermilk-or add scant 1/2 tsp vinegar to measuring cup, fill with milk and let sit for 5 minutes
1 tsp cider vinegar
2 tsp finely grated orange zest-or 1/2 tsp orange extract, not perfect but ok in a pinch
1/2 tsp vanilla
2 C fresh or frozen cranberries, measured then coarsely chopped-I chose to use 1 C
1 1/3 C sugar-can use 1 1/2 C if you like things a little sweeter
1/2 C butter, melted and cooled
1/8 tsp salt
3 eggs
1/4 C A/P flour
1 1/2 tsp corn meal
1/3 C buttermilk-or add scant 1/2 tsp vinegar to measuring cup, fill with milk and let sit for 5 minutes
1 tsp cider vinegar
2 tsp finely grated orange zest-or 1/2 tsp orange extract, not perfect but ok in a pinch
1/2 tsp vanilla
2 C fresh or frozen cranberries, measured then coarsely chopped-I chose to use 1 C
- In large bowl mix sugar, butter, salt and eggs well with spatula.
- Add flour and corn meal, mix in.
- Add buttermilk, vinegar and orange zest or extract and vanilla, mix well.
- Fold in cranberries.
- Pour into bottom crust.
- Bake at 350 degrees for approx 55-60 minutes or until center isn't jiggly/kinda firm*.
- Cool completely.
Have a happy day:@)
