Reviewed: Dec. 2, 2001

This was a great ending to a special dinner. The pie tasted like a sweet cranberry bread and had the consistency of a tollhouse cookie pie. Everyone loved it with whipped cream on top from my two year old to grandpa.

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ANFITZPAT

Reviewed: Dec. 27, 2001

Quick easy and delicious. I think of this as a cranberry chess pie.

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Reviewer:

sreengleen

Reviewed: Feb. 5, 2002

My vet and her staff love anything cranberry. Of everything that I have made them, this is their all time favorite and it's so easy to make.

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MY2GSP

Reviewed: Sep. 16, 2002

I use this recipe for tarts as opposed to pies (easier to eat) and have taken them to several gatherings, where I have been asked by at least 7 people for the recipe. Thanks for sharing Sara.

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Reviewer:

KRAB_KEA

Reviewed: Dec. 4, 2002

My husband adored this pie. Even though I'm not a big cranberry fan, I thought the flavor and texture were exceptional. I did find, however, that I had to bake the pie for much longer than recommended in the recipe--nearly an hour and a half--for the filling to set.

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2TIRED2MOVE

Reviewed: Mar. 22, 2003

This wasn't quite what I expected, but it's very good. It's more like a sweet custard pie with a layer of cranberries. I used two cups of frozen cranberries for a stronger flavor. This is a great way to use up those cranberries.

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Reviewer:

SRWARNER

Reviewed: Nov. 27, 2003

This surely is a delicious holiday pie. Instead of a pinch each cinnamon and nutmeg, I added 1 tsp cinnamon and 1/2 tsp nutmeg. The taste of combined spices and orange rind makes it almost perfect. May add some more cranberries and increase a little bit cooking time, but will definitely bake it again.

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Reviewer:

IVANDIEPART

Cooking Level: Expert

Living In: Brussels, Brussels, Belgium

Reviewed: Dec. 4, 2006

This pie does require additional baking time...I baked for over an hour (had to cover the whole pie w/ a piece of foil as it was getting too golden). I added extra cinnamon & nutmeg as well as a tsp of pure orange extract. After the pie had baked, I sprinkled it w/ a bit of raw sugar & garnished w/ some frosted cranberries. Loved the sweet/tart aspect...thanks Sara!

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Reviewer:

IMVINTAGE

Cooking Level: Intermediate

Home Town: Fort Worth, Texas, USA

Living In: Keller, Texas, USA

Reviewed: Nov. 9, 2007

Not quite what I was expecting, but very tasty all the same. I went a bit heavy on the cinnamon and nutmeg. Next time, I will definitely increase the cranberries a bit.

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Reviewer:

LeeLee222

Cooking Level: Intermediate

Home Town: Cliffside Park, New Jersey, USA

Living In: East Brunswick, New Jersey, USA

Reviewed: Dec. 28, 2007

I didn't actually taste this but instead baked it and sent it off with my husband on a visit home. He and my MIL pronounced it "fantastic" saying it travelled well (from VA to MI via car). They also commented on how well it kept given the last slice was as tasty as the first from almost a week before. I used less sugar in the recipe and sprinkled the top (with festive pastry cutouts) with turbinado sugar for crunch.

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