EPISODE 1: Nantucket Cranberry Pie

RECIPE: (serves 6-8. see pictures for help.)

--Preheat oven to 350.

--Graham Cracker Crust: 

• 10 graham crackers (whole, not broken in half)
• 1/4 cup sugar
• 1/3 cup melted butter or margarine

Place graham crackers in a plastic grocery bag or a ziploc baggie and seal the air out tightly. Crush the grahams into dust and mix all ingredients in a bowl. Spread the "dough" in the bottom of a pie pan so that the layer is about an quarter inch thick. Try to push the crust half-way up the walls of the pie pan. Doesn't have to be perfect at all because it will be mostly melty once the pie has been baked! Pop into the pre-heating oven for 7-8 minutes while you begin making the other pie elements.

--Cranberry Pie Innards:

• 2 cups frozen cranberries (we added an extra 1/3 cup of frozen mixed berries too! DELISH)
• 1/3 cup chopped walnuts
• 1/2 cup sugar

Microwave the frozen fruit for about a minute. You don't want them to be boiling hot and squishy, you want them to feel fresh picked. Mix up the fruit, walnuts, and sugar in a bowl. After the 7-8 minutes of warming the graham cracker crust is complete, pull the crust out of the oven and dump the cranberry mixture in it. Set aside.

--Topping Crust:

• 1 cup flour
• 1 cup sugar
• 2 eggs
• 3/4 cup melted butter
• 1/4 teaspoon salt
• 1/4 teaspoon vanilla extract

Combine flour, sugar, and salt first. Beat the eggs and add them in next, followed by the melted butter and vanilla extract. Mix until smooth. Gently pour across the cranberries and carefully spread from end to end of the pie pan, covering the cranberries as best as possible. Toss in the oven and set your timer for 35 minutes, or cook until golden brown.