Cranberries are more than just a sauce (chutney?). Make them the star of your dessert table. This is just about as easy to make as any berry pie. A little tart...yes, but that's to be expected. (I mean, they're cranberries.) However, I would guess an additional half cup of sugar couldn't hurt this pie.
- Pie Pastry for a double crust pie
- 1 egg
- 3-1/2 cups (about 12oz) cranberries
- 1 cup sugar
- 1-1/2 Tablespoons flour
- 1/4 teaspoon salt
- 2 oranges for
- • 3 Tablespoons orange juice
- • 2 Tablespoons orange zest, minced or grated
- 2 Tablespoons butter, melted
- 1 egg
- 2 Tablespoons cream
- sugar, preferably coarse for decorating
Preheat oven to 450º.
Line the pie tin with half of the pastry and finish edges.
Prick the sides and bottom with a fork.
Line inside with foil and fill with pie weights.
Bake for 10-12 minutes, or until golden. (Remove pie weights and lining midway.)
Cool on a wire rack before filling.
In a large bowl, combine all filling ingredients.
Pour into pie shell.
Roll out remaining pastry to about 1/16-1/8 inch thickness.
Using a straightedge, cut the pastry into 1/2 in strips.
Brush the edges of the bottom crust with the egg and then weave the top pastry strips into a lattice.
Press the edges of the top and bottom crust together and then trim away excess pastry.
Mix the second egg and cream.
Brush the top of the pie with the egg/cream wash and then sprinkle with sugar.
Bake for 10 minutes then reduce the heat to 350º. Continue baking for another 45 minutes, or until the crust is golden brown and the juices are bubbling.