Psychic Psychologist Marnie Reilly got busy in the kitchen once again in book five, Vacant Grave. Between banishing spirits, verbally sparring with a local reporter, and catching killers, she made a hearty pot roast with all the trimmings, followed by citrus cranberry pie with orange cream.
After dessert and coffee, Margaret “Gram” Ryan was cajoled into telling the story of urban legend, The Poacher. Full disclosure: Gram only told the story after a glass or two of Irish whiskey gave her the courage to recount the terrifying tale—which, as it turns out, was more fact than fiction.
I passed along the recipe to Marnie, after I found it at Taste of Home. Recipe credit belongs to Lisa Kaminki.
Ingredients
- 3-1/2 cups fresh or frozen cranberries
- 1 cup sugar
- 2 teaspoons grated lemon zest
- 1 teaspoon grated orange zest
- 1 small navel orange, peeled, sectioned and chopped
- 2 tablespoons butter, melted
- 2 tablespoons all-purpose flour
- 1/4 teaspoon salt
- Dough for double-crust pie
- 1 large egg, lightly beaten
- Additional sugar
- Orange Cream Ingredients
- 1 cup heavy whipping cream
- 2 teaspoons grated orange zest
- 1/2 teaspoon orange extract, optional (I use Grand Marnier)
Directions
- Preheat oven to 450°. In a bowl, toss together first 8 ingredients.
- On a lightly floured surface, roll half of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust even with rim. Add filling.
- Roll remaining dough to a 1/8-in.-thick circle; cut into 1/2-in.-wide strips. Arrange over filling in a lattice pattern. Trim and seal strips to edge of bottom crust; flute edge. Brush lattice with egg; sprinkle with additional sugar.
- Bake 10 minutes. Reduce oven setting to 350°; bake until golden brown, 40-45 minutes. Cover edge loosely with foil during the last 15 minutes if needed to prevent overbrowning. Remove foil. Cool completely on a wire rack; refrigerate until serving.
- Meanwhile, make orange creamy by beating whipping cream until it begins to thicken. Add sugar, zest and, if desired, extract; beat until soft peaks form. Refrigerate until serving. Serve with pie.
This tart-sweet pie is the perfect dessert after a big meal and is wonderful for Thanksgiving.
Enjoy!
