I have made this twice and have figured out a way to be successful. The first pie was runny and soupy and I had to pour out the liquid after the first piece was cut (it was still good though). My second attempt was much better although I'm still perfecting it. Here is my suggestion. Prepare as directed. Let fruit mixture soak in bowl overnight (you will get a lot of liquid). Use a slotted spoon to spoon out fruit and put liquid in a saucepan and heat (you can't cook the cranberries as they will burst on the stove). If it doesn't thicken to your liking, add more cornstarch until your reach desired thickness. Then, pour over fruit and proceed with recipe. Before deciding to do that, I also subsituted orange zest for the juice (not sure it's necessary if I'm going to cook the juice anyway). The pie has a great flavor and really looks pretty with a lattice crust. I plan on making it again.
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I have made this twice and have figured out a way to be successful. The first pie was runny...