Hi Reader Friends,
I am thankful for each and every one of you. Your reviews and encouraging comments give me the confidence to continue to pursue my writing dream. Speaking of dreams, Every Window Filled with Light won first place in the Angel Books Awards in the Contemporary Fiction category. The purpose of the awards is to promote excellent books with a Christian worldview. To God be the glory. He has blessed me with talented editors. I am so thankful to be a part of the Elk Lake family.
It’s hard to believe Thanksgiving is upon us. Last night, I made fried cranberry pies with fresh cranberries. When I first shared this recipe, fresh cranberries were impossible to find. If you’ve read my novel, Every Window Filled with Light, you’ll remember that Dot, the owner of Dot’s Delux Diner aka the Triple D serves fried cranberry pies during Thanksgiving week. I couldn’t resist including fried pies to the menu for our potluck at the library today.
Fried Cranberry Pie
Ingredients:
- 1 – 14 oz. can of whole berry cranberry sauce or 1 1/2 cups fresh cranberries
- ½ teaspoon grated orange zest (about 1 orange)
- ¾ cup sugar
- ¼ cup orange juice
- 1 ½ tablespoon tapioca flour
- Vegetable oil
- Sifted powdered sugar
- 1 box rolled pie crust from the refrigerated section of your grocery.
Filling: Combine cranberries, orange zest, sugar, orange juice, and let stand five minutes. Add 1 ½ tablespoon tapioca flour. Bring to a boil, stirring until thickened. (About 5 minutes.) Set aside until completely cool. (About an hour.) It’s okay to store in the refrigerator overnight.
- Unroll the pie crust on waxed paper.
- Cut into 3 ½ inch circles with cookie cutter or glass.
- Place 1 teaspoon of cooled cranberry mixture in the center of each circle. Moisten edges of pastry; fold in half, making sure edges are even. Press pastry edges together firmly with a fork dipped in flour.
- Heat 2 to 3 inches of oil in a skillet to 375° (I prefer an iron skillet). Cook 4 to 5 pies at a time until golden brown on both sides, turning once. (About 2 minutes on each side.) Drain well on a wire rack on a cookie sheet for at least 15 minutes and then sprinkle with powdered sugar.
- Enjoy!
If you try the recipe, I hope you’ll let me know how they turn out.
Happy Thanksgiving!
Warm regards,
Shelia
