Don't make this pie if you're a perfectionist because it will not look "perfect". This is a "pie" because it's baked in a pie pan but it's not your typical pie. The crust bubbles up beneath the filling, making for a beautiful and unusual pie. The original recipe calls for cranberries, which I use when they are available. When my store does not have cranberries in stock, however, I use cherries or raspberries. I'm sure that any berry would work wonderfully.
Ingredients:
2 tablespoons unsalted butter
2 cups fresh or frozen berries (strawberries, cherries, cranberries, rasberries, etc.)
1/3 cup sugar
1/3 cup chopped walnuts, optional
3/4 cup flour
3/4 cup sugar
1 teaspoon baking powder
1 teaspoon salt
3/4 cup milk
1. Preheat the oven to 350 degrees.
2. Place the butter in a 9-inch round pie pan. Set pan in the oven long enough to barely melt the butter. Remove buttered pan from the oven, swirl the pan to coat it evenly with the butter, and set it in a warm place.
3. Toss the berries with sugar and walnuts and set aside.
4. In a large bowl, stir together flour, sugar, baking powder and salt. Add milk and stir until just combined.
5. Pour the batter into the pan. It will be very thin (like pancake batter).
6. Pour the berry mixture over the batter, distributing evenly.
7. Bake for 40 to 50 minutes or until the berries are bubbly and soft and slightly golden. Serve warm (and if you're like me, serve it with ice cream).
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