I was recently on a mission to try to make some cranberry pie crust.
This is my attempt at a turkey baked pie crust, with an extra layer of spices and lots of fresh cranberries.
It’s definitely a cranberry twist on my usual pie crust and the recipe was well received.
Here’s how to make it: 1.
Make the crust: If you’ve never made a turkey crust before, it’s basically a pie crust with a bit of extra dough and a lot of sugar added to the crust.
I like to add about 2 tablespoons of butter to the bottom of the crust, but you can use any butter you want.
If you’re looking to add a bit more flavour, try adding a teaspoon or two of cinnamon to the top of the dough, but be careful to leave the extra cinnamon on the bottom to prevent it from sticking to the pie crust during baking.
If your crust is too thick, add a thin layer of butter.
Cut the crust into pieces: Cut the dough into bite-sized pieces (like you would a loaf of bread), place the pieces in a bowl, and set aside.
Make your sauce: Add a pinch of salt, pepper, and ground black pepper to the dough and mix.
I also add a pinch or two to the spices and to a tablespoon of cranberry juice (if you don’t have it, feel free to skip this step).
Add the cranberries: Next, combine the cranberry filling ingredients in a medium bowl.
Bake: Bake at 400°F for about 30 minutes, until golden brown. 6.
Serve: Remove from the oven and serve immediately.
P.S. I did a little bit of research on cranberry sauces.
I’ve been using a combination of fresh, brown, and white cranberries for cranberry panna cotta, and they really taste like cranberries!
They are a bit sweeter than the canned variety, and I have found that cranberries can be a bit harsh to some people.