Delectable Cranberry Pie II: A Tart and Sweet Delight for Any Occasion
Cranberry pie is a timeless classic, perfect for Thanksgiving, Christmas, or any fall or winter gathering. While the traditional cranberry pie is a beloved recipe, this Cranberry Pie II builds upon that foundation, adding layers of complexity and flavor that elevate it to a new level of deliciousness. This recipe maintains the signature tartness of cranberries while balancing it with a touch of sweetness and warming spices, all encased in a perfectly flaky, golden-brown crust. Get ready to impress your family and friends with this unforgettable dessert!
## Why This Cranberry Pie Recipe is Special
What sets this Cranberry Pie II apart from other cranberry pie recipes?
* **Balanced Tartness and Sweetness:** The key to a great cranberry pie is finding the right balance between the cranberries’ natural tartness and the sweetness needed to make it palatable. This recipe uses a combination of fresh and dried cranberries, along with a carefully calibrated amount of sugar, to achieve that perfect harmony.
* **Layered Flavors:** Beyond the cranberries themselves, this recipe incorporates complementary flavors like orange zest, cinnamon, and a hint of nutmeg. These spices add warmth and depth, making the pie even more inviting.
* **Perfectly Flaky Crust:** No pie is complete without a great crust. This recipe provides guidance on creating a buttery, flaky crust that complements the filling perfectly. You can use a homemade crust recipe (included below) or a high-quality store-bought crust to save time.
* **Make-Ahead Friendly:** The filling and crust can both be prepared in advance, making this pie a great option for holiday baking when you’re short on time.
## Ingredients You’ll Need
Before you start baking, gather all your ingredients. Here’s what you’ll need for the crust and filling:
**For the Crust (or use a 9-inch store-bought pie crust):**
* 2 ½ cups all-purpose flour
* 1 teaspoon salt
* 1 cup (2 sticks) cold unsalted butter, cut into cubes
* ½ cup ice water
**For the Filling:**
* 4 cups fresh cranberries
* 1 cup dried cranberries
* 1 cup granulated sugar
* ⅓ cup packed light brown sugar
* ⅓ cup all-purpose flour
* ¼ teaspoon ground cinnamon
* ⅛ teaspoon ground nutmeg
* 1 tablespoon orange zest
* ¼ cup orange juice
* 2 tablespoons unsalted butter, cut into small pieces
* 1 large egg, beaten (for egg wash)
* 1 tablespoon granulated sugar (for sprinkling)
## Step-by-Step Instructions
Follow these detailed instructions to create a delicious Cranberry Pie II:
### Part 1: Making the Pie Crust (If making from scratch)
1. **Combine Dry Ingredients:** In a large bowl, whisk together the flour and salt.
2. **Cut in the Butter:** Add the cold butter cubes to the flour mixture. Use a pastry blender or your fingertips to cut the butter into the flour until the mixture resembles coarse crumbs. The butter pieces should be no larger than pea-sized.
3. **Add Ice Water:** Gradually add the ice water, one tablespoon at a time, mixing gently after each addition. Add just enough water so that the dough comes together and forms a ball. Be careful not to overmix.
4. **Divide and Chill:** Divide the dough in half, flatten each half into a disc, wrap tightly in plastic wrap, and refrigerate for at least 1 hour (or up to 2 days). This chilling time is crucial for developing the gluten and preventing the crust from shrinking during baking.
### Part 2: Preparing the Cranberry Filling
1. **Combine Ingredients:** In a large bowl, combine the fresh cranberries, dried cranberries, granulated sugar, brown sugar, flour, cinnamon, nutmeg, orange zest, and orange juice. Mix well to ensure all the ingredients are evenly distributed.
2. **Let it Sit:** Allow the cranberry mixture to sit for at least 15 minutes, or up to 30 minutes, to allow the sugar to macerate the cranberries and release their juices. This will help create a thicker, more flavorful filling.
### Part 3: Assembling the Pie
1. **Preheat Oven:** Preheat your oven to 400°F (200°C).
2. **Roll Out the Bottom Crust:** On a lightly floured surface, roll out one of the dough discs into a 12-inch circle. Carefully transfer the dough to a 9-inch pie plate. Trim any excess dough hanging over the edge of the pie plate and crimp the edges to create a decorative border.
3. **Add the Filling:** Pour the cranberry filling into the prepared pie crust. Dot the top of the filling with the small pieces of butter.
4. **Roll Out the Top Crust:** Roll out the second dough disc into a 12-inch circle. Carefully place the dough over the filling. Trim any excess dough and crimp the edges to seal the top and bottom crusts together.
5. **Cut Vents:** Cut several slits or vents in the top crust to allow steam to escape during baking. This will prevent the crust from puffing up and cracking.
6. **Egg Wash and Sugar:** In a small bowl, beat the egg. Brush the top crust with the egg wash and sprinkle with the granulated sugar. This will give the crust a beautiful golden-brown color and a slightly sweet finish.
### Part 4: Baking the Pie
1. **Bake:** Place the pie in the preheated oven and bake for 45-55 minutes, or until the crust is golden brown and the filling is bubbly. If the crust starts to brown too quickly, tent the pie with aluminum foil for the last 15-20 minutes of baking.
2. **Cool:** Remove the pie from the oven and let it cool completely on a wire rack before slicing and serving. This is important because the filling will continue to thicken as it cools.
## Tips for Success
* **Use Cold Ingredients:** When making the pie crust, use cold butter and ice water. This will help prevent the butter from melting too quickly, resulting in a flakier crust.
* **Don’t Overmix the Dough:** Overmixing the pie dough will develop the gluten too much, resulting in a tough crust. Mix the dough just until it comes together.
* **Chill the Dough:** Chilling the dough is essential for relaxing the gluten and preventing the crust from shrinking during baking. Don’t skip this step!
* **Use Fresh, High-Quality Cranberries:** The flavor of the cranberries is crucial to the success of this pie. Use fresh, firm cranberries that are free from blemishes.
* **Adjust Sweetness to Taste:** If you prefer a less tart pie, you can add a bit more sugar to the filling. Taste the filling before adding it to the crust and adjust the sweetness as needed.
* **Prevent a Soggy Bottom Crust:** To help prevent a soggy bottom crust, you can pre-bake the bottom crust for 10-15 minutes before adding the filling. This will help the crust to set and prevent it from absorbing too much moisture from the filling.
* **Protect the Edges:** To prevent the crust edges from burning, you can use pie shields or strips of aluminum foil to cover the edges during the last 15-20 minutes of baking.
* **Let the Pie Cool Completely:** It’s tempting to slice into the pie as soon as it comes out of the oven, but it’s important to let it cool completely. This will allow the filling to thicken and prevent it from running out when you slice it.
## Variations and Substitutions
* **Add Nuts:** For a nutty twist, add ½ cup of chopped walnuts or pecans to the filling.
* **Use Different Spices:** Experiment with different spices like ginger, cardamom, or allspice to customize the flavor of the pie.
* **Add a Streusel Topping:** Instead of a top crust, you can use a streusel topping made with flour, butter, sugar, and nuts.
* **Make Mini Pies:** Use muffin tins to make individual cranberry pies.
* **Vegan Option:** To make this pie vegan, use a vegan pie crust recipe and substitute the butter in the filling with vegan butter. You can also use maple syrup or agave nectar instead of sugar.
## Serving Suggestions
* Serve the pie warm or at room temperature.
* Top with a scoop of vanilla ice cream or whipped cream.
* Drizzle with maple syrup or caramel sauce.
* Serve with a dollop of Greek yogurt or crème fraîche.
## Make-Ahead Instructions
* **Crust:** The pie crust can be made up to 2 days in advance and stored in the refrigerator, tightly wrapped in plastic wrap. You can also freeze the crust for up to 2 months.
* **Filling:** The cranberry filling can be made up to 1 day in advance and stored in the refrigerator in an airtight container.
* **Baked Pie:** The baked pie can be stored at room temperature for up to 2 days or in the refrigerator for up to 4 days. Reheat the pie in a 350°F (175°C) oven for 15-20 minutes before serving.
## Storage Instructions
* **Room Temperature:** Store the baked pie at room temperature for up to 2 days, covered with plastic wrap or foil.
* **Refrigerator:** Store the baked pie in the refrigerator for up to 4 days, covered with plastic wrap or foil.
* **Freezer:** To freeze the baked pie, wrap it tightly in plastic wrap and then in foil. Freeze for up to 2 months. Thaw the pie in the refrigerator overnight before serving.
## Nutritional Information (approximate, per slice based on 8 slices)
* Calories: 400-450
* Fat: 20-25g
* Saturated Fat: 12-15g
* Cholesterol: 50-60mg
* Sodium: 200-250mg
* Carbohydrates: 50-60g
* Fiber: 3-4g
* Sugar: 30-35g
* Protein: 3-4g
## Cranberry Pie II Recipe Card
**Yields:** 8 servings
**Prep time:** 45 minutes
**Cook time:** 45-55 minutes
**Ingredients:**
**For the Crust (or use a 9-inch store-bought pie crust):**
* 2 ½ cups all-purpose flour
* 1 teaspoon salt
* 1 cup (2 sticks) cold unsalted butter, cut into cubes
* ½ cup ice water
**For the Filling:**
* 4 cups fresh cranberries
* 1 cup dried cranberries
* 1 cup granulated sugar
* ⅓ cup packed light brown sugar
* ⅓ cup all-purpose flour
* ¼ teaspoon ground cinnamon
* ⅛ teaspoon ground nutmeg
* 1 tablespoon orange zest
* ¼ cup orange juice
* 2 tablespoons unsalted butter, cut into small pieces
* 1 large egg, beaten (for egg wash)
* 1 tablespoon granulated sugar (for sprinkling)
**Instructions:**
1. **Make the Pie Crust (if making from scratch):**
* Combine flour and salt in a bowl.
* Cut in cold butter until the mixture resembles coarse crumbs.
* Add ice water until the dough comes together.
* Divide, flatten, wrap, and chill for at least 1 hour.
2. **Prepare the Cranberry Filling:**
* Combine all filling ingredients in a bowl and mix well.
* Let it sit for 15-30 minutes.
3. **Assemble the Pie:**
* Preheat oven to 400°F (200°C).
* Roll out the bottom crust and place it in a pie plate.
* Pour in the filling and dot with butter.
* Roll out the top crust and place it over the filling.
* Trim, crimp, and cut vents in the top crust.
* Brush with egg wash and sprinkle with sugar.
4. **Bake the Pie:**
* Bake for 45-55 minutes, or until the crust is golden brown and the filling is bubbly.
* If the crust browns too quickly, tent with foil.
5. **Cool:** Let the pie cool completely on a wire rack before slicing and serving.
## Conclusion
This Cranberry Pie II recipe is a delightful twist on a classic dessert, offering a perfect balance of tartness, sweetness, and warmth. With its flaky crust and flavorful filling, it’s sure to be a hit at any gathering. Whether you’re an experienced baker or a novice in the kitchen, this recipe is easy to follow and guaranteed to impress. So, gather your ingredients, preheat your oven, and get ready to bake a pie that will be the star of the show! Enjoy!