Cranberry Chess Pie and Save the Snowmen!

As the rest of Philadelphia was getting ready for the third snow day in less than a week I decided to stay warm in the kitchen and bake a Cranberry Chess Pie:@) If you've never had a Chess Pie before (original recipe HERE) I do encourage you to try one, it's basically an inexpensive custard that's a simple old time comfort food.

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.

Here's a fun idea: Once all the holiday baking is done keep the snowmen cookie cutters handy, there's still a lot of winter left and the kids will get a kick out of snowmen cookies (or pie) on any snowy day!

The cornmeal rises to the top and makes it brown and slightly crispy-yum!

Cranberry Chess Pie-modified from styleblueprint

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. In large bowl mix sugar, butter, salt and eggs well with spatula.
2. Add flour and corn meal, mix in.
3. Add buttermilk, vinegar and orange zest or extract and vanilla, mix well.
4. Fold in cranberries.
5. Pour into bottom crust.
6. Bake at 350 degrees for approx 55-60 minutes or until center isn't jiggly/kinda firm*.
7. Cool completely.

Notes: *I did not leave this pie in the oven after it was done and I will make sure I do that from now on (open door, check pie, if you think it's done turn off the oven and close the door. Leave the pie in there for 30 minutes to an hour. If using a pie crust shield only leave it on for about 15-20 minutes.

Have a happy day:@)