Cranberries are often thought of as a meal condiment for the Autumn months, but we decided to make them the star ingredient with our Cranberry Pie recipe! This is one of our Chef Briana Bielucke’s very favorite pies.
“I like it because it’s hearty like a pie, but looks delicate like a tart. The brown sugar compliments the tartness of the cranberries perfectly.”
This is a fantastic dessert to prepare for guests who most likely have never tasted cranberry pie. Also note, that this pie dough recipe can be used for various fruit fillings…it may be the most perfect crust ever made!
Cranberry PiePrint Recipe
- Double Crust Pie Dough:
- 2 1/2 cups all purpose flour
- 1/2 teaspoon salt
- 8 ounces unsalted butter, cubed
- 6 to 8 tablespoons ice water
- 3 cups fresh cranberries
- 4 tbs melted butter
- ½ tsp cinnamon
- 1 tbs orange zest
- 2 tbs flour
- 1 tbs vanilla
- ¾ cup brown sugar
- 1/2 cup sugar
- 2 tbs cornstarch
- Egg Wash:
- 1 egg
- 2 tsp water
Combine dry ingredients.
Using your fingers rub together the butter and flour until the mixture is sandy and crumbly. Add water until the dough just holds together.
Divide into two disks and wrap in plastic. Refrigerate for 1 hour.
Preheat oven to 375 degrees
Combine all filling ingredients in a bowl and set aside.
Roll out 1 piece of dough and line a 10-inch tart pan. Trim edges using a rolling pin over the top.
Spread the filling over the pie dough.
Roll out the remaining dough 1/8-inch thick.
Cut into ¼-inch wide strips and arrange in a lattice pattern on the top of the pie. Trim the edges using your fingers.
To make the egg wash, beat the egg and water together. Brush top of dough strips with wash and sprinkle with granulated or sanding sugar if desired..
Bake until top is golden and filling is bubbling, about 45 minutes. Let cool and serve at room temperature.
Chefs note: If you find basket weaving a lattice top too intimidating you can just lay the strips of dough on top of each other. It will still look impressive with the ruby red filling showing through.