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Cherry Cranberry Pie

Source of Recipe


Bon Appétit, December 1982






List of Ingredients



• -- Crust --
  
• 3 cups flour
  
• 1/2 cup (1 stick) cold butter, cut into small pieces
  
• 6 Tbsp shortening
  
• 1/2 tsp salt
  
• 2 egg yolks
  
• 5 to 6 Tbsp cold water
  
• .
  
• -- Filling --
  
• 12 ounces cranberries
  
• 3/4 cup brown sugar
  
• 1/2 tsp cinnamon
  
• 1/8 tsp cloves
  
• 3 cups (18 ounces) frozen pitted cherries, thawed, well drained (reserve juice)
  
• 2 Tbsp cornstarch
  
• 2 Tbsp cold water
  
• 1-1/2 to 2 tsp lemon juice
  
• 1 tsp almond extract
  
• Butter
  






Instructions



1. Combine flour, butter, shortening and salt in a large bowl and blend until the mixture resembles coarse crumbs. Mix in yolks and 3 tablespoons water. Add remaining water, a few drops at a time, just until the dough holds together; do not overmix. Divide dough in half; form into 2 balls, then flatten into discs. Wrap dough in plastic. Refrigerate while preparing filling.
   
   
2. Combine cranberries, brown sugar and spices in a 2-quart saucepan. Add 1/3 cup reserved cherry juice (add water, if necessary). Cover and cook over medium heat until two-thirds of the cranberries have popped, about 15 minutes.
   
   
3. Blend cornstarch and 2 tablespoons water until smooth. Add to cranberry mixture with cherries and cook until thickened, 3 to 5 minutes. Remove from heat. Stir in lemon juice and almond extract. Let cool.
   
   
4. Preheat oven to 400° F. Grease a 9-inch fluted quiche pan or pie plate. Roll half of pastry out on a lightly floured surface into a 12-inch circle. Fit into prepared pan. Roll remaining pastry out on lightly floured surface into a 12-inch circle. Brush with glaze mixture of 1 egg mixed with 1 tablespoon water. Cut into 1/2-inch-wide strips with a knife or with a fluted pastry wheel.
   
   
5. Turn filling into crust. Dot with butter. Arrange pastry strips in a lattice pattern across pie, pressing ends into edge of bottom crust. Flute edge of bottom crust decoratively. Bake until crust is browned and fruit is bubbly, about 25 minutes.
   
   Serve warm or at room temperature.