2 C flour
1/2 C organic powdered sugar
3/4 C butter, at room temperature
2 T cold water
Blend all the ingredients - except the water - together to form pea-sized chunks. Add the water and gently press together until it forms a ball. Press the dough into your buttered baking dish. Chill in the freezer while the oven heats.
Preheat the oven to 350 degrees.
3 C frozen, or fresh, cranberries
1/2 C unsweetened cocoa
1/2 C orgranic granulated sugar
4 T butter, at room temperature
dash of cayenne
2 T espresso
Mix all of the filling ingredients together in a bowl. Spoon into the chilled crust. Bake for an hour, or until the crust is firm, slightly golden, and the cranberries and chocolate are sinfully gooey.
I served this with a glass of fruity Pinot Noir. Thanks for the wine, Holman Ranch!
*Update 11/16/2012: I just added this post to Katherine Martinelli's Thanksgiving Blog Hop*