SUGAR-CRANBERRY PIE
Cranberries' tangy and tart notes make them a great dessert option after a plate or two of turkey and stuffing.
Provided by Alex Guarnaschelli
Categories dessert
Time 2h25m
Yield 8 to 10 servings
Number Of Ingredients 16
Steps:
- Make the filling: Heat a medium skillet over high heat until it begins to smoke lightly. Remove the pan from the heat, add the butter and toss in the pears and cranberries. Return to high heat and cook until the fruit is slightly tender, about 5 minutes. Add the sugar, cornstarch, corn syrup, cloves, lemon juice and orange zest. Mix to blend and cook over high heat until the syrup thickens, about 5 minutes. Remove from the heat and scoop into a bowl; refrigerate until cool. Remove and discard the cloves.
- Make the crust: Butter the bottom and side of a 9-inch pie pan and refrigerate. In a large bowl, whisk the flour, sugar and salt. Work in the shortening and butter with your fingers until the mixture resembles small peas. Add up to 1/3 cup ice water, about 2 tablespoons at a time, mixing with your fingers until the dough comes together. Transfer the dough to a flat surface, roll it into a ball and cut in half. Shape each half into a smaller ball. Flatten the balls, wrap each in plastic and refrigerate at least 30 minutes.
- Transfer the dough to a lightly floured surface. Using a rolling pin, roll out one half until it is at least 4 to 5 inches wider than the pie pan and 1/8 to 1/4 inch thick. Gently fit the dough into the pie pan, pressing it into the bottom and side. Trim, leaving a 1-inch overhang; put the pan in the refrigerator. Roll the second half of the dough 1/8 to 1/4 inch thick for the top of the pie. Put it on a baking sheet; refrigerate both crusts about 15 minutes.
- Preheat the oven to 425 degrees F. Assemble the pie: Pour the filling into the crust. Brush the edge with the beaten egg; cover with the top crust. Pinch around the edge to seal the top and bottom crusts together, removing the excess dough with a paring knife. Use a paring knife to cut an X opening, 1 1/2 to 2 inches across, in the center of the crust; fold back the dough. Put the pie on a rimmed baking sheet.
- Bake the pie, 10 minutes. Lower the temperature to 375 degrees F and continue baking until the crust is light golden brown, 30 more minutes. Let cool completely on a rack. Sprinkle with sugar.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Esme Keast
[email protected]I would not recommend this recipe to anyone.
Waseem 303
[email protected]This pie is definitely not worth the effort.
Tahir Tanoli
[email protected]I followed the recipe exactly, but my pie didn't turn out as good as the one in the picture.
James Morakinyo
[email protected]The crust was a little tough, but the filling was delicious.
April Thomas
[email protected]This pie was a bit too tart for my taste, but I think that's just because I don't like cranberries very much.
Husnain Sabir
[email protected]I made this pie for a potluck dinner, and it was gone in minutes. Everyone loved it!
Alex Kawesi
[email protected]This is one of my favorite recipes to make during the holiday season. It's always a hit with my family and friends.
Thozama Mthombeni
[email protected]This pie is a must-try for any cranberry lover!
Shuiafa Pagunni
[email protected]I love the combination of cranberries and sugar in this pie. It's the perfect balance of tart and sweet.
Heer Hoor
[email protected]The cranberry pie was delicious! The filling was perfectly tart and sweet.
SALIHU ABDULLAHI
[email protected]This pie is so easy to make, and it's always a crowd-pleaser. I love that I can use fresh or frozen cranberries.
Omoniyi Benjamin
[email protected]I've made this pie several times now, and it's always a winner. The cranberries give it a beautiful color and a tangy flavor that pairs perfectly with the sweet sugar filling.
Mausam Puma Rai
[email protected]This cranberry pie was a huge hit at our Thanksgiving dinner! The filling was tart and sweet, and the crust was flaky and buttery. I will definitely be making this pie again.