by April Somboun
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April Somboun's Notes:
Expand1 9-inch pie crust Ask a question about this ingredient
1/2 cup chopped raw hazelnuts Ask a question about this ingredient
16 ounces fresh whole cranberries Ask a question about this ingredient
2/3 cups sugar Ask a question about this ingredient
1/3 cup grade A maple syrup Ask a question about this ingredient
Preheat oven at 375 degrees
Ask a question about this stepIn a medium sauce pan combine the sugar and maple syrup. Turn the stove top on medium high heat. Constantly stirring until the sugar has fully dissolved.
Ask a question about this stepTurn down the stove top heat to low and add the fresh cranberries. Using a wooden spoon evenly coat each cranberry with the sugar maple mixture. The cranberries will begin to make the “popping” sound 1 to 2 minutes in. Then remove from the heat.
Ask a question about this stepGet out your frying pan and turn on the stove top to high heat. Place the chopped hazelnut in the pan and roast for 3-4 minutes until it’s slightly golden and you can begin to smell the essence of the hazelnuts.
Ask a question about this stepTake the hazelnuts and layer the bottom of the pie crust with it.
Ask a question about this stepSlowly top the pie/hazelnut crust with the cranberry mixture. Make sure it’s a nice heaping pile.
Ask a question about this stepBake for 25-30 minutes until the juices are bubbly and the crust is a nice golden color.
Ask a question about this stepLet the pie cool on the counter top and serve immediately or at room temperature. You can certainly serve it a l
Ask a question about this step
Michael is a food critic and established cookbook author -- Ratio: The Simple Codes Behind the Craft of Everyday Cooking is the most recent addition to his vast body of work.
