Nuts or no nuts? That is the question. The sour cream cranberry pie recipe calls for one cup chopped walnuts. Being the good student of the cookbook project, I dutifully added them, even though in general, I’m not a big nuts-in-things kind of person. I found the crunch of the walnuts to be a distraction in the otherwise light and slightly sweet tart pie. My counterpart, however, respectfully disagreed and couldn’t imagine the pie without the walnuts. So, it comes down to whether one feels like a nut. Or not.The rest of the recipe is as easy as pie. It calls for a ready-made crust, so it’s basically the time it takes to beat up the eggs and add the other ingredients. Because I couldn’t find fresh cranberries at the time, I made this recipe with canned cranberries. [This dates how far behind I am in blog entries – now, of course, cranberries are widely available due to the holidays.] I have to say that it still turned out tasty. An important modification to accommodate the substitution is to reduce the amount of honey to compensate for the sugar in the can. It would likely be better with fresh cranberries, but the substitution works in a pinch!
