Recipe Background
Don't overlook this tasty seasonal treat! Truthfully, Cranberry Pie takes cranberry-lovin' to a whole new level and we have fallin' head over heels for it! Perched atop a homemade flaky pie crust, these delightfully and uniquely tart cranberries are expertly seasoned with orange zest, orange juice, some ginger, and a touch of vanilla, then baked until bubbly for the best cranberry presentation around. Good things take time and Cranberry Pie is worth every second; truth be told, it will disappear in a heartbeat! Don't you just love a good pie?!
Don't overlook this tasty seasonal treat! Truthfully, Cranberry Pie takes cranberry-lovin' to a whole new level and we have fallin' head over heels for it! Perched atop a homemade flaky pie crust, these delightfully and uniquely tart cranberries are expertly seasoned with orange zest, orange juice, some ginger, and a touch of vanilla, then baked until bubbly for the best cranberry presentation around. Good things take time and Cranberry Pie is worth every second; truth be told, it will disappear in a heartbeat! Don't you just love a good pie?!
Ingredients
For the crust:
- 1 1/2 cups all-purpose flour plus more, to taste, for dusting the work surface
- 1 tablespoon granulated sugar
- 1/4 teaspoon salt
- 3 tablespoons shortening cold, cut into pieces
- 5 tablespoons butter cold, cut into pieces
- 5 tablespoons water ice-cold
For the filling:
- 6 cups fresh cranberries
- 2 cups granulated sugar
- 1/3 cup fresh orange juice
- 1/4 cup cornstarch
- 3 tablespoons all-purpose flour
- 1/2 teaspoon ground ginger
- 1/4 teaspoon salt
- 1 tablespoon orange zest
- 1 tablespoon vanilla extract
Directions
- In the container of a food processor, add the 1 1/2 cups of the flour, 1 tablespoon of the granulated sugar, 1/4 teaspoon of the salt, the cold shortening, and the cold butter and process until the mixture resembles wet sand.
- One tablespoon at a time, slowly drizzle the ice-cold water into the dough mixture and process until the dough begins to hold together.
- By hand and on a flat surface, remove the dough mixture from the container, shape it into a ball, and then flatten it into a disc.
- With plastic wrap, cover the dough disc and transfer it to the refrigerator to chill for at least 1 hour and up to 2 days.
- After the dough has chilled, using the extra flour, lightly dust a work surface, turn the dough out onto the surface, then with a rolling pin, roll the dough disc into a 12-inch circle.
- In an ungreased 9-inch pie pan, without stretching, add the dough circle to the pan and trim the edge to leave a 1-inch overhang.
- Fold the dough overhang under so the dough sits up on the rim of the pie pan, and flute as desired.
- Transfer the dough to the refrigerator and let it chill, about 30 minutes.
- While the crust is chilling, in a clean container of a food processor, add the cranberries and pulse until finely chopped.
- In a large bowl, add the chopped cranberries and the remaining granulated sugar and stir to combine.
- Let the cranberry mixture sit at room temperature until the sugar soaks into the fruit, about 1 hour.
- Move the oven rack to the lower third position and preheat the oven to 450 degrees F.
- Add the orange juice, the cornstarch, the remaining 3 tablespoons of the flour, the ginger, the remaining salt, the orange zest, and the vanilla extract to the cranberry mixture and stir until well-combined.
- In a medium saucepan over medium heat, add the cranberry mixture and cook, while stirring constantly, until thickened, about 3 minutes.
- Evenly pour the cranberry mixture into the chilled crust and place the pie on a rimmed baking sheet.
- Bake for about 10 minutes.
- Decrease the oven heat to 350 degrees F and bake until the filling is bubbling, about 20 minutes. If the edges become too brown during baking, cover the edges only with a pie shield or aluminum foil.
- Transfer the baked pie from the oven to a wire rack and let it cool for at least 4 hours.
- Once cool, using a sharp knife, cut the pie into serving-sized slices and serve.
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