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Sarah Britton’s Pecan and Cranberry Pie

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Pecan and Cranberry Pie

Pecan and Cranberry Pie

I bought ‘My New Roots’ cookery book and it was one of the best investments of my life. Like when you buy a dress and then wear it all the time, so if you divide it by the times you wore it, the price comes up really cheap. Yesterday I had a very relaxing day. The kind of  ‘summer breeze makes me feel fine blowing through the jasmine in my mind’ day. And I made ‘Pecan and Cranberry Pie’ from the book I mentioned. Can I just say, it was the bomb! Also on the way to our adventures we listened to Blue Train which made me think of Spike Lee’s film – ‘Mo Better Blues’. I love Spike Lee. I can’t really choose which of his films is my favourite. He’s just such an amazing artist. Music is really a part of the story in his films. How much more powerful ‘Do The Right Thing’ felt thanks to featuring Public Enemy ‘Fight The Power’…Or how much impact ‘Jungle Fever’ had by featuring songs by Stevie Wonder. Terence Blanchard is the real star though, as he composed quite a few Spike Lee’s film scores including ’25th Hour’, ‘Inside Man’ and of course ‘Mo Better Blues’ (the last one with Branford Marsalis). ‘Mo Better Blues’ is not just a story about a musician. It is also a story about how bad decisions can change your life. It makes you think of loyalty, friendship, faithfulness and relationships. All the important things in life if you know what’s really important. And the music is one of the protagonists as important as the story… https://www.youtube.com/watch?v=Q1VREP-5Rg8 Back to the pie, here’s a slightly modified version of Sarah’s:

pecan and cranberry pie

pecan and cranberry pie

pecan and cranberry pie

pecan and cranberry pie

Pecan and Cranberry Pie: For the crust: 1 1/2 cups rolled oats 1/4 cup coconut oil 1/4 cup maple syrup 1/4 tsp sea salt 1/2 tsp freshly grated nutmeg For the filling: 1/4 cup maple syrup 2 tbsp cashew butter 1 tsp vanilla extract 1 tsp cinnamon 1 tsp corn flour 1 1/2 raw pecans 1 1/2 cup frozen (or fresh if in season) cranberries 1. Preheat the oven to 180C. 2. Make the crust by putting oats in a food processor and blending to create rough flour. Add rest of the ingredients and blend together. Remove the dough from the food processor, gather in a ball and put in the center of a tart dish. Using wet hands, press the dough to the edges and up the sides. Prick holes in the dough with the fork. Bake the crust for 10-15 minutes, until golden. Remove the crust from the oven and let it cool. 3. Make the filling by putting maple syrup, cashew butter, vanilla, cinnamon and corn flour in a food processor and blend until smooth. Add one cup of pecans and pulse to chop (but leave quite chunky). Fold in cranberries (I usually buy bags of fresh cranberries around Christmas and freeze them to use throughout the year). 4. Pour the filling onto the crust. Decorate with the remaining 1/2 cup of pecans. Bake until browned and bubbly for about 20-30 minutes. 5. Leave to cool completely before serving.

cranberry and pacan pie

cranberry and pecan pie

cranberry and paean pie

cranberry and paean pie

cranberry and pecan pie

cranberry and pecan pie

cranberry and pecan pie

cranberry and pecan pie

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About potatofaces

People who cook always go on about precious memories of childhood food one of their family members cooked, how daddy or nanny taught them the importance of cooking and eating together, and they still remember the comfort food they produced, amazing dishes whipped up by brilliant but humble cooks in their family. Well, let me tell you, it was totally different in my family. My mother’s family – totally useless as cooks, who could survive on bread and butter, cooked once a week a terrible, terrible meal, usually some kind of meat piece with lots of brown sauce. Also, they were never bothered about eating together. That’s maybe why most of them were depressed and suicidal. My mother followed that path and couldn’t really cook, and because I never wanted to eat meat, was warning me that ‘one day I will regret it’. Probably because my mother wasn’t into cooking my sister at the age of 12 took over and started producing amazing dinners and cakes. Well, luckily for me and her we weren’t that genetically doomed because apparently my father’s family were gifted in that compartment. I can only presume it was genes, as my father divorced my mother when my sis and me were little and he strongly believed that he also divorced us. So, we were growing up never having any contact with him and as a result, couldn’t learn how to cook from him. That’s why I believe the love of cooking ( and the ability) was just passed to us genetically. My father, short time before he died, unexpectedly felt an urge to contact us. First he gave my sister a mandolin (that’s another thing I know about him- he played a few instruments). My sister refused to talk to him, he then decided to contact me and wanted to spend some time with me. I didn’t want to, as he was a stranger to me (I was 11 or 12 at the time) but as I was promised I could leave whenever I wanted to, I went to the village he lived in. There I tried his mother’s cooking everyone was raving about. It was simple and amazing, I wish they were as family dedicated as they were at baking, cooking, making pastries, wine, tinctures, you name it. But I ate, drunk, and got bored of strangers who were my family and demanded to be let to go home. One of the last things my father said to me was that I should start learning English because I might need it one day, which I ignored for another 16 years… Because my sister was such a domestic goddess I wasn’t really bothered about cooking. I got hooked properly after my son was born and I wanted him to eat healthy and get everything he needed, especially that it wasn’t his choice to be a vegetarian (yet). And that is how the story begins…

2 responses »

  1. I wish Pecan Pie was more popular over here in the UK. I could eat it at any time of year, although I wonder if it would be a good idea to add a splash of Bourbon if I ever got around to making one?

    Wishing you a peaceful Sunday.

    Reply

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