It's sacreligious I know, but there are members of my family who have been known to turn their noses up at pumpkin pie on Thanksgiving! I don't really mind. It gives me a legitimate excuse to expand my menu and try something new. I came across this recipe for a cranberry pie from Four and Twenty Blackbirds, a pie bakery in Brooklyn, New York and decided to give it a test run. I was concerned the pie may be too tart, or too runny, but it was neither. It was fantastic and I wanted to share it with you. This is the original recipe with only one modification. I omitted 1 T. of coarsely chopped fresh sage which is added to the sugar-spice mixture. It's an unusual addition, but one that could work very nicely if you'd like to try it.
From my kitchen to yours, best wishes to everyone for a very Happy Thanksgiving!
Makes one 9 inch pie to serve 8-10
- Unbaked pie crust for a 9 inch double crust pie
- 3/4 cup dried cranberries
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1/2 t. kosher salt
- 4 T. ground arrowroot
- 1/4 t. ground cinnamon
- 1/4 t. ground allspice
- 4 cups whole cranberries, fresh or frozen (2-10 oz. bags)
- 1 small baking apple
- 1 T. vanilla
- 1 large egg, lightly beaten
- Egg wash ( 1 large egg whisked with 1 teaspoon water and a pinch of salt)
- Demerara sugar for finishing
Have ready and refrigerated one pastry lined 9 inch pie pan and lattice strips for top.
In a heatproof bowl, pour boiling water over the dried cranberries to cover by 1 inch. Set aside to plump while you make the remaining filling.
In a large mixing bowl, add the granulated and brown sugars, salt, arrowroot, spices, and 2 cups of cranberries.
In a food processor fitted with the blade, process the remaining 2 cups cranberries into a rough chop. Add to the mixing bowl.
Peel the apple and shred on the large holes of a box grater. Drain the plumped cranberries in a colander but do not squeeze them out. Add the apple and dried cranberries to the bowl with the rest of the filling and mix well. Stir in the vanilla and mix and mix. Pour the filling into the refrigerated pie shell, arrange the lattice on top and crimp the edges. Chill the pie in the refrigerator for 10-15 minutes to set the pastry. Meanwhile position the oven racks in the bottom and center positions, place a rimmed baking sheet on the bottom rack and preheat the oven to 425F.
Brush the pastry with the egg wash to coat. Be careful not to drag the filling onto the pastry or it will burn. Sprinkle with demerara sugar.
Place the pie on the rimmed baking sheet on the lowest rack of the oven. Bake for 20-25 minutes, or until the pastry is set and beginning to brown. Lower the oven temperature to 375F, move the pie to the center oven rack, and continue to bake until the pastry is a deep golden brown and the juices are bubbling throughout, 35 to 45 minutes longer.
Allow to cool completely on a wire rack, 2 to 3 hours. serve slightly warm or at room temperature.
Recipe barely adapted from Four and Twenty Blackbirds Pie Book
Don't miss a single post CLICK HERE to subscribe