I’m not much of a pie person at Christmastime. You will find me squarely in the cookie camp. I’ve never met a Christmas cookie I didn’t like… except those peanut butter ones with the Hershey’s Kisses in them. We have a huge debate in my house right now about those because I don’t understand why they are even considered a Christmas cookie and the rest of my family loves them. Also, they are difficult to eat because you can’t get a good cookie-to-chocolate ratio in one bite. I’m refusing to make them and I’m imploring the rest of my household to not waste the butter and eggs on such a mediocre cookie.
ANYWAYS, I do like having a couple of pies to turn to that are strictly for the holidays. There is one recipe on here that I wrote in 2012 that has developed a loyal following over the years – Pear Eggnog Winter Pie. It’s such a good holiday pie, and those who love it, LOVE it. Every time I make it, though, I feel like I could do better. I made it this weekend for one of those loyal fans and decided it was time to see if I could create something new and improved. Some feedback from a friend who had made the pie before helped get me on the right path and I think I have created a cousin to this pie that is fantastic.
Against my better judgement, I had to add a couple of steps to upgrade this pie recipe. I’m all about as easy as possible, so I promise that if I added steps, they are necessary. And it pains me to say, but you have to partially bake the crust first for this one. I’m sorry. You also need to cook the fruit down a bit before baking. Double sorry.
The finishing touch on this pie is sugared cranberries. This was my first time making them and they are ridiculously easy. You can make them while the pie is cooking. I’m not sorry about this one – they are amazing. Here’s how: