Makes: 1 (9-1/2-inch) pie
The tart cranberry might seem like an unlikely candidate to star in a pie, especially after Thanksgiving has passed. But pair it with some sweet pears, wintry spices, and orange zest, and voilà—this holiday staple has earned a spot on the table all winter.
Game plan: Baking your pie on a baking stone ensures a crisp, fully cooked bottom crust.
Beverage pairing: Dashe Dry Creek Late Harvest Zinfandel, California. This late-harvest Zinfandel has all the spice and dark fruit to hold up to the cranberry, and it is on the drier side of dessert wines, making it a perfect noncloying match to this tart dessert.
Flavored with maple syrup, red pepper flakes, and candied orange zest, and cooked to a nice jammy consistency that’s great for spreading on biscuits.Read
So easy you’ll never eat the canned stuff again.Read
With pomegranate juice, apples, and raisins, this sauce is tasty on so much more than poultry.Read