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.
