Looking for a way to end your Thanksgiving meal that’s light and refreshing? Give this cranberry-flavored pie a try.
I found the recipe while looking through “The Orange Leader Cookbook,” which was printed by the newspaper of Orange, Texas, several decades ago. (Though there’s no date in the book, it appears to have been printed in the 1950s or 1960s, judging from some of the appliances in the background.)
It goes together in a few minutes, especially thanks modern appliances and ingredients that the recipe’s creator, an Orange resident named Mrs. Gene P. Foreman, probably never had handy. One is a food processor, which whips a quart of vanilla ice cream together with lemon juice and almonds before you know it.
Plus, you can use your choice of ready-made pie crust, such as graham cracker or chocolate, instead of the prebaked crust the original recipe called for.
Plus, it’s a great way of adding cranberries to the meal in a new way.
Just don’t do what I did, which is get all of the ingredients together before I made level room in the freezer for the pie. I ended up with something that resembled more of a Cranberry Swirl Pie because it all seemed to flow to one side, until I corrected it. Still, that’s where whipped cream comes it. It covers a multitude of sins. And one bite will convince anyone that this is a dish worth making a tradition of.
In case you’re wondering, Orange is on the Louisiana border, northeast of Jefferson County.
Cranberry Delight Pie
1 quart vanilla ice cream
2 teaspoons lemon juice
1 teaspoon almond extract
1/4 cup toasted slivered almonds
1 prebaked 9-inch pie shell or 1 graham cracker crust
1 (1-pound) can whole cranberry sauce
1 tablespoon cornstarch
Stir ice cream to soften. Stir in lemon juice, almond extract and almonds. Spoon into pie shell. Freeze until firm. Blend cranberry sauce and cornstarch together over medium heat and bring to a boil. Cook for 2 minutes. Cool. Spread over ice cream and return pie to the freezer. Let stand at room temperature for 20 minutes before serving. Top with whipped cream.
Makes 1 pie.
Adapted from Mrs. Gene P. Foreman, Orange, Texas/”The Orange Leader Cookbook”