Mrs. Walker’s Cranberry Nut Pie

Sometimes it happens this way: you’re reading Facebook, and you see a picture of a pie that looks just like what you and your mom used to make for dessert on Thanksgiving and Christmas mornings.

DSC_0160

You look more closely, and you realize the person who posted the photo grew up in the same small town as you. She calls her pie, Cranberry Surprise Pie. You call yours, Mrs. Walker’s Cranberry Nut Pie.

I hadn’t spoken to Erin in forty years before seeing her post on Facebook that day. That is the beauty of Facebook — reconnecting with people. Seeing her post, made me nostalgic for the coastal community of Bay View where we all grew up and for the cranberry pie. I dug out my recipe and a bag of cranberries from the freezer and baked it. I have been making it every year since.

I messaged Erin, “Hey, Erin, it’s Judy from Bay View. Mom and I used to make a cranberry pie that looked just like yours. Is that Mrs. Walker’s recipe?” Since we all grew up in the same neighborhood, I knew we had to be talking about the same pie.

Erin quickly sent me a link to her version of the pie. At first glance, her recipe looked very different from mine. The amounts of the ingredients were way off. However, it soon became apparent that Erin’s recipe, written for a 9-inch pie plate, was simply a doubled version of Mrs. Walker’s recipe written for a shallow 8-inch pie.

The other difference was Mrs. Walker’s recipe showed its age by calling for a combination of oleo and shortening, where Erin’s recipe called for butter. Whenever you go through old family recipes and see “oleo” in the ingredients, know that it is a shortened name for “oleomargarine” a solid form of vegetable oil (ole-ic acid). Originally, oleo was sold as a white spread and cooks mixed in a capsule of yellow food coloring to make it look like butter. Please write a comment if you remember doing that. Consumers had to mix in the yellow color themselves because dairy lobbyists insisted on keeping margarine white and butter yellow. Yellow margarine eventually won out in 1969. I’m guessing the switch from the common name of oleo to margarine occurred at the same time.

Since I’m traveling down Memory Lane, here are some old photos of our house in Bay View taken in 1964 before my grandfather renovated it and turned it into our year-round home. Our cottage was known as “The Eye of Bay View” because the eye-shaped window on the second floor faced the entrance to this small, magical Monteagle-like summer community.

 

The house was built in 1894 by Ida Tripp, mother of Hazel Atkinson, who lived there with her husband and daughters, Ruth and Hope. Coincidently, and related to this story, Erin’s family was friends with the Atkinson family and there is a story about Erin’s “Surprise Pie” that she shares in her book, One Good Deed. Here is the excerpt.

IMG_4307

As another aside, the headquarters for Ocean Spray cranberries was located less than an hour from our house. At the time, there was a restaurant called The Ocean Spray Cranberry House in the town of Wareham. They served an amazing assortment of cranberry and cheese pastries that my mother often brought home for us. I remember when I was home for Christmas break during college and my mother, pregnant with my youngest brother Jeremy (true, dat), had a craving for those pastries and we all thought it hilarious that a road trip to Wareham to assuage Mom’s craving became the activity of the day.

Another tidbit: before 1980, a recipe that called for “a bag of cranberries” implied a 16-ounce bag, not the 12-ounce bags you see now.  In 1980, there was a shortage of cranberries, and the Ocean Spray cranberry growers consortium changed to the smaller amount. When cooking, figure that a little over a cup of whole berries equals 4 ounces, thus, a 12-ounce bag has about 3½ cups of berries. My cranberry pie recipe calls for 2 cups of berries, but since I know that what remains in the bag will usually spoil in the fridge before I get around to using it, I simply go ahead and use the whole 12-ounce bag. The difference in amounts will give your pie a somewhat tarter taste with less of a cake layer on top, but not to worry, there is plenty of sugar in this recipe to sweeten the extra berries.

Measuring flour: don’t forget to spoon flour into a measuring cup and then use a knife to level the cup off. Never dip and scoop your measuring cup directly into the flour. Doing so, packs the flour and adds more flour volume to your baked goods. This can result in a dryer cake or bread.

Thanksgiving 2014

Ingredients:
DSC_0132

Cranberry Filling:
12-ounce bag fresh cranberries (about 3½ cups),
½ cup chopped pecans or walnuts
½ cup granulated sugar

Cake Batter:
2 large eggs, beaten
1 cup granulated sugar
1 teaspoon vanilla extract
3/4 cup butter, melted (1½ sticks)
1 cup all-purpose flour

Mise en Place:

DSC_0141

Instructions:

Preheat oven to 350º
Grease a 9-inch pie plate with butter.

Thanksgiving 2014

Spread cranberries over the bottom of the pie plate. Sprinkle with nuts.

DSC_0143 DSC_0144

Add the ½ cup portion of sugar. You can see I added the remainder of the bag of cranberries to the pie as an afterthought.

DSC_0145 DSC_0150

Add the eggs to a mixing bowl and beat well. Add the 1 cup portion of sugar to the eggs. Add vanilla, butter, and flour and beat for another 30 seconds. Use a spatula to scrape the sides and base of the mixing bowl and mix a few more seconds.

DSC_0147 DSC_0148

Spoon batter over cranberries, nuts, and sugar. Use an icing knife to help spread the batter over the top of the nut and berry mixture.

DSC_0152 DSC_0154

Bake for 45 minutes on the center rack of the oven. Test center of pie with a knife. If there is still batter on the knife, set the timer for five more minutes and check for doneness again. Continue in this way until done.

I ended up having to use an “edge protector” after the pie had cooked for 35 minutes.

DSC_0157 DSC_0158

Serve warm with freshly made whipped cream or ice cream.

DSC_0224

love this pie and think it is gorgeous served at Christmastime. And, what a nice surprise it was to be re-acquainted with Erin over a pie photo!

Triple this recipe for a Crowd Pleasing Dessert (24 people)

Filling: 9 cups fresh cranberries, 1½ cups chopped nuts, 1½ cups sugar. Spread cranberries and nuts over a greased bakers half baking sheet (13″ by 18″ by 1″). Sprinkle with sugar.

DSC_0553

Topping: 4½ sticks of melted butter, 3 cups sugar, 1 tablespoon vanilla extract, 6 eggs, and add 3 cups of flour last. Mix for 30 seconds until smooth. Use a stainless icing spatula to spread the batter over the cranberries starting in the center of the pan and moving outward. Don’t bring the batter all the way to the edges. Don’t want the batter to spill over the side of the pan as it cooks.

DSC_0555

Bake in a 350º oven for 45 minutes. Just made it — no batter dripped over the edge of the pan.

DSC_0563

While cake is still warm, use a 3-inch biscuit cutter to make disks for serving.

DSC_0594

Place each warm disk in the center of a plate and top with freshly made whipped cream or ice cream.

IMG_4690

I wrote a story about how cranberries are harvested that you can find here

img_6101

Favorite Thanksgiving Desserts
Pumpkin Bread Pudding (with caramel sauce and whipped cream on top!)
Mom’s Pumpkin Pie
Mom’s Apple Pie with a Cheddar Streusel Topping
Pumpkin Cheesecake Pie
Marion’s Crazy Good Pumpkin Bread with Chocolate Chips

Thanksgiving Day Side Dishes We Love
Melissa’s Sweet Potato Casserole
Grandma’s Cranberry Chutney
Auntie Martha’s Spicy Spinach (aka Spinach Madeleine)
Roasted Butternut Squash, Brussels Sprouts, and Cranberries
Amazingly Delicious Sautéed Carrots

LET’S STAY CONNECTED!

Follow my photos of vegetables growing, backyard chickens hanging out, and dinner preparations on Instagram at JudysChickens.

Never miss a post: sign up to become a follower of the Blog.

© 2014-2017 Judy Wright. All rights reserved. Photos and text may only be used with written consent.

36 thoughts on “Mrs. Walker’s Cranberry Nut Pie

  1. All of my mother’s handwritten baking recipes (and she was known for her baking skills!!) call for “oleo” and of course I know what that means since we never had real butter on the table – just oleo – when I was growing up. I was in college before I realized that baking with oleo was a poor substitute for real butter but my mother never gave up baking with oleo! My daughters have not a clue what oleo means when they try one of my mother’s recipes so I have to translate for them. Never made our oleo yellow though – just bought it that way.

  2. My mother only really baked at Christmas, except for rolls or biscuits at dinner. But we certainly used oleo. How do you keep children from yammering at you in the kitchen? Put them to work breaking the color capsule in the oleo and distributing the color so that it’s nice and even and there aren’t any streaks.

  3. I remember the white oleo. It had a little capsule of yellow coloring and I got to break it and knead it into the oleo. It was all in a sturdy plastic bag. I was about five or six at the time. I thought it was great fun. Love your blog!

    1. Thank you, Donna. I just googled some images of people squeezing and mixing a bag of oleo — the photos are all of smiling women. So interesting. By the sound of it, seems like the mixing job was a perfect one for young children.

    2. Hi, Donna! Did you ever get another pair of owls to live in The Box?
      I remember the white oleo, too! It was during WWII, and I used to do it for my mom while she was making dinner – very likely she had me do it to keep my 4-year-old self occupied.

      1. Genia, I love all the stories readers have shared about squeezing oleo. I’m not sure why it resonates so much with me, but it does. I hope you enjoy this recipe! Judy

  4. I am SO happy to see the Cranberry Lovefest continuing 😉
    Yesterday I made my cake (again) but started mixing the batter before realizing the springform pan was in the dishwasher, which was running. So I made it in an old pyrex shallow tube-type pan. And I had only 1.5 cups of cranberries left. NOT enough! This cake is very different – not bad, but I am really spoiled. And now, seeing this brilliant recipe, I can hardly wait for tomorrow to break my rule about not shopping on the weekend because I need (NEED) cranberries. Thanks! 🙂

    1. Good to hear from you, Quinn. Sorry about the extra trip to the grocery store. I just bought a 2# bag of cranberries myself. I want to make your cake next! BTW, I loved your story about your goats. Thanks.

  5. My parents are both 84, and they talk about mixing the colorant into the margarine. I don’t know how old my dad was at the time, but it was his “job.” He said the dye was actually a disgusting orange color before you mixed it into the margarine.

    1. So this was a job given to children and men to keep them out of the hair of women while they cooked! Can’t believe I’ve never heard about this before. My mother grew up in a house with Italian immigrants who cooked everything with olive oil — perhaps that is why I never heard about mixing oleo with food coloring. I feel certain my mother would have shared that experience with me had she ever done it.

  6. Judy, Hope Atkinson passed away several weeks ago, and I had been in touch with her until the end (Ruth passed on a couple of years ago). Though I was not able to make it to her very special memorial – and evidently there were some Bay Viewers there from days gone by – I was asked to say a few words in absent is. Of course I sent the Cranberry Surprise Pie story.

    And by the way, I do believe LOTS of people still use Hazel’s Fudge Sauce recipe from the Bay View Cookbook. Our family does!

    1. I was wondering about them.Hope must have been up there in age. I’ll look for her obituary. Which of the sisters was the painter?
      When my mother died, I found her copy of the Bay View Cookbook. I’ll find the hot fudge recipe and give it a try.
      Also, are you in contact with Mrs. Walker? I’d like to send her a copy of the post. Thanks! Nice to be in touch.

  7. And this is the recipe as given to Anne Byrne printed in her book, What Can I Bring Cookbook, having received it from Ophelia Paine and another Nashville lady, Sallie Legrone. So funny. I know we see lots of things that sound so southern but your coastal Mass recipe made it here 30 years ago at least

    Greer

    1. Greer, I love looking at the regional and historic roots of recipes. Until I moved to Nashville I never heard of chess pie or pimento cheese. They are now two of my faves. I have not a clue how to make either, but I’m almost positive I could find a good recipe for them in one of Anne Byrne’s cookbooks! Thanks for writing, Judy

  8. I am excited to try this recipe with the bag of cranberries in my fridge. Thanks for the family history- very interesting. I enjoyed spending time with you at the Homestead.

    1. Thanks for writing, Jane, and for signing up to be a follower of the blog. We, bloggers, like that!! Yes, the Homestead was great. I enjoyed spending time with you, as well. I met a lot of new people this year that made the meeting, even more, fun. And the soaks, ahh.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s