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Email a FriendThis looks amazing! I love cranberries - I may have to try this one!
A Really Tart Tart
speaking of pie...
Posted by Rebecca Teti in Food on Monday, November 23, 2009 12:30 PM
If you’re fond of a tart pie—if your taste runs to sour cherry and granny smith—
then you’re sure to love this cranberry pie, which has become a family holiday favorite.
One year there were no cranberries left in the stores the week of Christmas, and several visiting relatives were quite put out.
The recipe is adapted from The Cranberry Connection.
Cranberry Pie:
Crust: use your favorite recipe for a two-crust pie. (Here’s Danielle’s.)
3 1/2 c. cranberries, chopped (I run mine through the slicing blade of a food processor just to slice ‘em in half)
1 1/2 T. flour
3 T. water
1 1/2 c. sugar (don’t skimp; cranberries are really tart)
1/4 t. salt
2 T. butter chopped into small pieces
Mix the ingredients together well and fill an unbaked pie shell.
Top with the 2nd crust—use a lattice or cut-out pattern to show off the fruit’s rich color.
I like to use the trick of brushing the crust lightly with water and sprinkling with sugar for a sparkly, golden top.
Bake at 450F for 10 minutes, then reduce to 350F and bake 40 minutes longer.
Comments
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I tried this this morning! It was delicious, and a BIG hit at Thanksgiving. I was going to use a pre-made pie crust, but my baker friend was over, and wouldn’t hear of it. (Homemade pie crusts are easier than I thought, but I don’t know how I’ll do when I try it myself!) Baker friend also suggested the following alterations, and it turned out great:
we added a cup of blueberries, in addition to the 3 1/2 c. of cranberries, and we also added a little bit of fresh grated ginger.
Be careful, though - it ends up being a very juicy pie, and doesn’t travel well. Picture me: jumping out of the car onto a stranger’s yard, where said stranger’s guests get to watch me put a pie on the lawn, and then wipe off the cranberry syrup that’s dripping down my legs
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