I know Thanksgiving is tomorrow and most people have probably had their menu planned for a while but I couldn’t resist sharing this pie because I absolutely adore it. The pie is inspired by the fresh cranberry relish my family has been making for years. The relish is made by processing fresh cranberries, raspberries and orange with a bit of sugar in the food processor until everything is well blended. It is my favorite thing about Thanksgiving, I could eat it by the tub. The combination of flavors is just perfect in my book and I love that it isn’t overly sweet like many cranberry sauces. Although I will admit, I will gladly eat almost any cranberry sauce, or frankly anything made with cranberries, since they are one of my favorite things. I even drink water with a splash of unsweetened cranberry juice the way others might add lemon.

This pie takes all the flavors from the fresh cranberry relish and reimagines them as a double crust fruit pie. Since what I love most about cranberries is their tanginess the pie is not overly sweet, but is the perfect balance of sweet and tart. One of the best things about this pie is that it can be made any time of year. (While that is technically true of pumpkin pie as well people look at you a bit strangely if you bring pumpkin pie to a party in July.) This pie is equally good with fresh or frozen cranberries and raspberries. This time of year I make it with fresh cranberries and frozen raspberries but in the middle of summer when raspberries are at their peak it would be just as fabulous with fresh raspberries and frozen cranberries (or even frozen everything). I had a bag of kumquats in the freezer, stashed from the huge harvest this spring, so I threw some in. I love the added layer of flavor the kumquats add to the pie. If kumquats are had to come by (or, like my husband, you do not like them for some reason) the zest of an orange makes a great substitute.