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Why a PINK chef's coat?

Simply put, I carry my Dad's legacy with me through my cookbook, cooking and everyday I am writing my food columns, he is always with me. I carry my Mom with me through a silent reminder of her struggle with breast cancer that took her life, as well as the lives of many other women who have dealt with, and are still dealing with, this horrible affliction. Besides, why not pink? It makes a man look good!

Fresh New England Cranberry-Streusel Pie

We all have our favorite when it comes to cranberry sauce during the Holidays. I love the texture and true taste of the cranberry through chunky cranberry sauce, while others have an affinity to the smoothness of the jellied variety. Why on earth haven't we enjoyed the taste of this tart flavor baked in a pie? Witth a tweek here and a Yank there, I have encompassed great flavors just shouting NEW ENGLAND with my introduction of what I hope will grace at least one bulging table this year.

Ingredients

For 8 people

Recipe

  • 1 cup(s) chopped, cooked chesnuts *
  • 1 cup(s) flour
  • 1/2 cup(s) brown sugar
  • 3 tablespoon(s) butter or margarine, melted
  • 1 teaspoon(s) cinnamon
  • 1 teaspoon(s) grated lemon zest
  • Filling:
  • Single layer pie crust dough
  • 4 cup(s) fresh cranberries(1 pound)
  • 1 cup(s) regular or golden raisins
  • 1 cup(s) granulated sugar
  • 3/4 cup(s) apple juice or cider, divided
  • 1 tablespoon(s) cornstarch
  • Juice from 1 lemon
  • drops red food coloring, if desired

Fresh New England Cranberry-Streusel Pie Directions

  1. In a bowl, combine streusel topping ingredients together well; set aside.
  2. In a small bowl, whisk togher 2 tablespoons apple cider with 1 tablespoon cornstarch to make slurry; set aside. In a large saucepan, over medium-high heat, bring the cranberries, sugar, apple juice and lemon juice to a boil and continue cooking for about 5 minutes, stirring frequently. Be careful here however, cranberries have a tendency to "POP". When thick and jam-like, remove from heat, stir in the cornstarch slurry slowly, blending vigorously and cool 30 minutes.
  3. Preheat oven to 350-degrees F. Line a 9-inch pie pan with the pie dough and place on a large baking sheet. Pour the filling ingredients into prepared pie shell and evenly distribute the streusel topping over the top. Bake for 30-35 mintues, or until topping is lightly browned, crispy and the filling is bubbling.

    *You can simply either crack the chestnuts first and then boil them in water to cover for 4 minutes on high heat, and then chop them up when cool or slice them carefully with an 'X' on the rounded part of the end. Then place them in a baking sheet and bake for 30 minutes on 375-degrees F. Cool, peel and chop once cooled. It will take roughly a pound of unshelled chestnuts to equal one cup of chopped. Buy the horse or large chestnuts though, the smaller ones will have you taking too much time to prepare, or simply substitute other nuts such as macadamia nuts for the streusel topping.
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