Nantucket cranberry pie
In 1992, Gourmet Magazine published one of Laurie Colwin’s final recipe columns. The novelist and food writer had died unexpectedly a few months before, and they were coming close to the end of what she’d created before this untimely event.
The column was for a dish called Nantucket cranberry pie. It was a blend of fresh cranberries cooked in a cake-like batter. Indeed, the recipe appeared to be more like a fruit cobbler than pie, and Colwin admitted as much. Though the name stayed.
When explaining how she found the recipe . . .
------------------------------------------------------
Thank you for reading!
This is a premium post available to subscribers only. While most of the site is open to all, if you'd like access to this and other terrific premium content, please consider purchasing a subscription, which starts as low as $25 a year. Each subscription helps support Homesick Texan and keep it running. (Here are some frequently asked questions about the subscriptions.)
Thank you for your consideration!
If you're already a subscriber, login below to read this post:
