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Deep Dish Cranberry Pie




Source of Recipe


Internet


List of Ingredients




Crust:
2 1/2 cups flour
5 tablespoons brown sugar
1 tablespoon ground ginger
pinch salt
12 tablespoons very cold unsalted butter
4-5 tablespoons very cold apple cider

Filling:
8 cups fresh cranberries
grated zest of 2 oranges
1 tablespoon freshly squeezed lemon juice
1 cup cassis liqueur
1 tablespoon ground ginger
1/2 cup grand marnier
1 3/4 cups sugar
1/3 cup cornstarch
1 large egg
1 tablespoon heavy cream


Recipe



The day before: Place the measured flour and brown sugar in the freezer for one hour. Cut the butter into small bits and place in the refrigerator, wrapped well in plastic wrap and chill for 1 hour. Place the flour, brown sugar, ginger, salt, and butter pieces in a food processor. Process until the mixture resembles coarse meal. With the machine running, add the cider slowly until the dough begins to form a soft ball. Wrap the dough in platic wrap and chill overnight. Place the cranberries in a large bowl with the orange zest, cassis, lemon juice, ground ginger, and grand marnier. Mix well, cover and leave at room temperature to marinate.

The day of: Drain the liquid from the cranberry mixtures into a heavy medium saucepan. Stir in the sugar and cornstarch. Heat over medium heat while stirring constantly until the sauce thickens. Pour the sauce over the cranberries.

Preheat the oven to 350 degrees. Divide the dough in half. Roll one half to an 11 inch circle and line a 9 inch pie pan. Trim the edges decoratively. Pour the cranberry filling into the pie shell. Using cookie cutters, cut fall shapes (leaves, acorns, etc) out of the remaining dough. Stagger the pieces on the crust in a design. Beat the egg adn heavy cream together and brush the pastry with it. Dust with granulated sugar if desired.

Place the pie on a foil lined cookie sheet to make clean up easy. Bake for 50 minutes or until the crust is golden brown. This pie tastes best at room temperature so it is perfect for travel.