I worked as a pastry chef for several years before becoming a nutrition counselor. After culinary school, I skipped around the country working as a line cook, breakfast cook, pastry chef, executive chef and pastry chef again. I ended up with an unexpected reward at the end of it all – interesting friends all over the country. The most valued friend I gained, and probably the most interesting, would be a fellow pastry chef. Long story short, we keep in contact today mostly by speaking of food, a little about our lives, and sharing recipes. We're like foodie pen-pals.
A few weeks ago, she baked a cranberry and walnut pie and sent me a photograph of it. It was one of those moments when I knew I had to get the recipe and try it for myself. The same feeling you get when you see a recipe in a magazine that stands out, so you immediately rip out the page. I asked if I could tweak the recipe to make it a bit healthier, which I did and it turned out lovely. Anytime I enjoy one of her ideas or recipes, I can imagine us back at our old summer job, eating and giggling together in the lunch room.
I plan to make this pie for Thanksgiving, and I hope you do, too. Although my family is unbeatable and our Thanksgivings are always special, I wish I could sit down to such a feast at a large table with all my friends from across the country. A hunting buddy would bring the wild turkey from Montana and a friend from Vermont might roast root vegetables from her farm. My dearest friend would make this pie. As she suggests, it would be served with pumpkin ice cream.
Photo: Rachael Brantene, www.SteerYourOwnShip.com
CRANBERRY WALNUT PIE
Yields 2 pies.
At GRIT, we have a tradition of respecting the land that sustains rural America. That's why we want you to save money and trees by subscribing to GRIT through our automatic renewal savings plan. By paying now with a credit card, you save an additional $6 and get 6 issues of GRIT for only $16.95 (USA only).
