Cranberry Brie Pie

Sometimes, the two of us have to sneak around each other to plan a special meal. I found a recipe that I just knew my sis would absolutely fricken LOVE, and so I did the natural thing, and hid it from her. The funny thing is, we write a food blog together. We both keep recipes stored for future making in the blog. Now how does one twin keep the other twin from looking at a recipe that is supposed to be a surprise? Simply write "Melissa - NO PEEKING!" of course. See, the this is about us twins, we love when people do things for us. We always knew where mom "hid" the Christmas presents as kids but we love the surprise of Christmas morning so much that we never peeked. The same rules apply now. Simply say, don't peek it's a surprise and presto, we won't look. We are totally freakish but, hey, we live for the surprise of life.

I found the surprise recipe for my sis almost a year ago...and kind of forgot about it. It had to be a specail occasion to make this dish. Sometime when we can share this dish with friends and family. Then, when chatting about our upcoming holiday party, our mother mentioned wanting to do a brie en croute. Poof! The secret recipe came flooding back to my brain. This specail dish included brie, cranberries and pie crust. Something sweet, something creamy and something crisp all together in one glorious package. The original recipe called for making a very specific cranberry conserve to put onto of the brie in the crust but since we loved our Date and Orange Cranberry Sauce so much, we just went ahead and used our recipe.

This dish was perfect for any holiday and if you are anything like us, you have tons of frozen cranberries in the freezer to use throughout the year. So, dig into your stash, make some compote and then bake a brie pie!

Cranberry Brie Pie

1 perfect pie crust
6 oz Brie cheese, sliced
2 cups Date and Orange Cranberry Sauce

Place pie crust in a pie plate, top with cheese and bake at 450°F for 8 minutes. Lower oven temperature to 350°F.

Top cheese with cranberry sauce and bake for 30-35 minutes or until crust is golden brown and filling is bubbly (cover edges with foil during the last 20 minutes to prevent overbrowning if necessary). Serve warm or at room temperature.
Yield: 8 servings