Cranberry Pie and a return to normalcy

Logging in, I saw that my last entry was made on the day of Andrew's accident. Eerie. It's been three months and I didn't think we'd be home. I didn't think Andrew would be as independent as he is. I didn't think we'd be slowly returning to our old/new life. What better way to fall back into our old routines than by cooking. We've had lots of home cooked meals (and lots of pizzas from Tradewinds, not gonna lie) but this Nantucket Cranberry Pie is amazing. I love chocolate more than my cats, but I would gladly have a slice of this over a slice of chocolate pie. The top is so buttery and the cranberries are just tart enough to cut through the richness. That's why cranberry sauce is so good at Thanksgiving...it cuts through the dopamine and gives you a second wind for pumpkin pie.

So this recipe comes from The Pioneer Woman.  It's easy.  If you didn't get fresh cranberries from your Cat Whisperer, buy a bag of Ocean Spray (buy two...you'll make this again.)

2 cups cranberries
3/4 cup pecans, chopped
2/3 cup sugar
1 cup flour
1 cup sugar
2 eggs, lightly beaten
1 stick butter, melted
1 teaspoon vanilla (her recipe called for almond extract but I couldn't find it in my haze of spices)
1/4 teaspoon salt
1 Tablespoon sugar

Preheat oven to 350. Grease or spray pie plate. Add cranberries. Sprinkle with nuts and then sprinkle with the 2/3 cup of sugar. In a mixing bowl, combine the remaining ingredients (minus the tablespoon of sugar) and stir gently to combine. Pour over the cranberries and lightly spread to cover. Bake 45-50 minutes, sprinkling that last tablespoon of sugar over the top of the pie 5 minutes before the pie comes out of the oven.

Look at the pie!  Make the pie! Eat the pie!