I am all about pie! It is my favorite dessert - - by FAR. I'd rather eat pie than most other foods and with a cup of coffee you really have the perfect meal. All that to say, I tried this wonderful pie recipe over Thanksgiving holiday and although I only sampled a bite (got to keep to my low carb eating plan), I can testify that it is WONDERFUL!
Cranberry Almond Pistachio Pie
(Printable Version)
1 cup craisins
1 cup water
1 cup dark brown sugar
1 cup maple syrup
1 tablespoon molasses
1/4 cup heavy cream
1/4 cup (1/2 stick) butter
6 egg yolks
1/2 cup slivered almonds, toasted
1/2 cup pistachios
1 uncooked flaky pie crust, bottom only
Heat the oven to 325° F. In a small microwave-safe bowl, combine the cranberries and water. Microwave on high for 1 minutes, or until very hot. Set aside to cool. Once cooled, drain and discard the water. In a medium pan over medium-high, heat the brown sugar, maple syrup, molasses, cream and butter until boiling. Remove from the heat. In a medium, heat-safe bowl, whisk the egg yolks until smooth. While whisking continuously, slowly pour the hot sugar mixture into the egg yolks, allowing the yolks to heat up gradually until the entire mixture is incorporated. Fit a single pie crust into a 8 or 9-inch cast iron skillet, trimming and crimping the edge. Sprinkle the almonds, pistachios and drained cranberries evenly into the pie crust. Pour the filling mixture over the nuts and cranberries, making sure they are evenly coated. Bake for 40-45 minutes, or until the filling is slightly puffed and the crust is golden. Serves 8.
Sharing at Lisa's Tempt Your Tummy Tuesday!