Email to Cat      

Thanksgiving: Tart Cranberry Pie

Source of Recipe


CHOW magazine



List of Ingredients



• 2 (12-ounce) bags frozen cranberries
  
• 3 medium ripe Anjou or Bosc pears, peeled, cored, and small dice
  
• 1½ cups granulated sugar
  
• 1 vanilla bean, split lengthwise and scraped, seeds reserved
  
• 1/8 tsp ground cloves
  
• 1 Tbsp light corn syrup
  
• 1 Tbsp fresh orange zest
  
• 1 large egg yolk
  
• 1 Tbsp whole milk
  
• 2 recipes Basic Pie Dough (recipe follows), refrigerated
  
• Sanding sugar, for sprinkling
  






Instructions



1. Heat the oven to 425° F, arrange the rack in the middle, and place a baking sheet (large enough to hold the pie) or baking stone on the rack.
   
   
2. Combine cranberries, pears and sugar in a medium saucepan over medium heat. Cook, stirring occasionally, until pears are just tender and sugar is dissolved, about 30 minutes. Drain fruit through a fine mesh strainer, reserving juices in a heatproof bowl.
   
   
3. Transfer fruit to a medium bowl and add vanilla bean and seeds, cloves, corn syrup, orange zest and ¾ cup reserved fruit juices. Stir to combine; set aside to cool, at least 10 minutes. Combine egg yolk and milk in a small bowl and whisk until evenly combined; set aside.
   
   
4. Once dough has rested and filling is cool, roll one pie dough disk on a floured surface to 1/8-inch thickness. Line a 9½-inch deep-dish pie plate with dough, and trim excess, leaving a ½-inch overhang. Roll out second disk of dough on a floured surface to ¼-inch thickness and, using a pastry cutter or knife, cut a 1-inch round opening in the center. Pour cranberry filling into bottom crust, and place second dough round over top to close pie. Pinch border to make edges fluted and sealed all around pie. Brush egg mixture over top of pie and sprinkle with sanding sugar.
   
   
5. Place pie on the baking stone or sheet in the center of the oven and bake, undisturbed, for 10 minutes. Reduce heat to 375° F. Cook for an additional 45 to 50 minutes, or until crust is golden brown and filling is bubbling and thick. Remove from oven and allow to cool.
   
   Makes 1 (9½-inch) pie.
   
   ............
   
   BASIC PIE DOUGH
   
   • 1½ cups all-purpose flour
   • ½ tsp kosher salt
   • 1 tsp granulated sugar
   • 8 Tbsp cold unsalted butter (1 stick), cut into small pieces
   • 4 to 5 Tbsp ice water
   
   Combine flour, salt, sugar and butter in a mixing bowl. Using a pastry blender or your hands, cut butter into flour until butter is in pea-size pieces that are slightly yellow in color, about 5 minutes.
   
   Add 4 tablespoons ice water and mix just until dough comes together. (Add the last tablespoon of ice water if necessary, but do not overwork the dough or it will become tough.) Shape dough into a flat disk, cover in plastic wrap, and refrigerate for at least 30 minutes, then use in the pie or tart recipe of your choice.
   
   (Makes dough for one 9- to 9½-inch pie plate.)