Eyebrow-raising Wild Cranberry Pie

We have had an exceptional year for berries in the Yukon - so time to be a little extravagant with them!

This will wake up your taste buds - and impress the friends that invited you to a fall potluck dinner.

2 cups - Cranberries (wild ones, fresh if you're as lucky as I am this year) - probably frozen farmed ones would be awesome, too

1 portion - Frozen butter pastry dough, (i.e. one of the two rolls that come in a package)

(or a frozen pie shell - or home made pie shell, if you have more time and skill than me)

1 cup - White sugar

1 tbsp - Corn starch

1 tbsp - Flour

Optional: apple, sliced

"Optional": whipping cream (or ice cream)

Prepare according to manufacturer's directions.

I chose to use the butter pastry: thaw, roll out, place in (buttered) pie plate or baking dish.

Mix the cranberries with the sugar & flour & cornstarch.

If you are intimidated by the prospect of the epic tartness in store for you, feel free to mix in the optional sliced apple (&/or saskatoons, (aka service berries) &/or moss (crow) berries) - this has the additional benefit of stretching your supply of hard-won wild cranberries.

Be patient - it will take about 45 minutes at 350 F.

When the crust is browned and the berries are bubbling thoroughly, remove the pie from the oven and cool it a bit (until you can't stand to wait any longer) and serve with a generous layer of whipping cream - you deserve it after crouching in the woods, picking those darn little things in the driving rain/snow until your fingers are too numb to open and close any more!