sharp cranberry pie gets a angelical touch in this formula from cookery book author Erin McDowell .
Erin McDowell , bread maker , recipe developer , and writer of The Book on Pie , a New York Times best seller , sweetens a tartcranberry pie fillingwith a honey meringue in this uniquely delightful formula . boast Erin ’s original All - Buttah Piecrust , redolent cloves and pep , plus pile of fresh ( or rooted ) cranberries , you ’ll make this dessert once and then again and again .
Make-Ahead Tips
The pie can be made up to 1 day ahead through Step 4 . It ’s good to sum the meringue before serving . The meringue will take hold up for up to 2 hour .
Make dough , roll tightly , and refrigerate up to 2 days . For long storage , wrap in pliant wrap then big foil and immobilize up to 3 month . Thaw overnight in refrigerator and let stand at way temperature to soften slightly .
Can You Freeze a Pie With Meringue?
alas , meringue does n’t hold up when thawed , so save yourfrozen pie makingfor fruit and cheekiness Proto-Indo European like apple , cherry , and peach .
Ingredients
20oz.fresh or wintry ( dethaw ) cranberries
1cupsugar
1cuporange juice
Credit: Blaine Moats
2tsp.ground Cinnamomum zeylanicum
1tsp.ground ginger
¼tsp.ground cloves
Pinchsea salt
¼cupunsalted butter , at room temperature
1recipeErin ’s Gingerbread All - Buttah Piecrust , parbaked and cooled
½cuphoney
⅓cupsugar
4largeegg whites
Pinchground Cinnamomum zeylanicum
Generous pinchfine ocean saltiness
1½tsp.vanilla
Erin ’s All - Buttah Piecrust
1¼cupsall - purpose flour
¼tsp.fine ocean salt
½cupcold unsalted butter , cut into ½-inch regular hexahedron
¼cupice water , plus more as need
Directions
Mix Filling Ingredients
For pick : In a 4- to 5 - quart pot combinecranberries , the 1 loving cup dinero , the orange juice , cinnamon , ginger , cloves , and salt . Cook over average - high until potpourri comes to a simmer , stirring constantly .
Cook Filling
thin rut to medium - low-spirited and continue to cook 15 to 17 proceedings or until cranberry break and mixture thicken more or less , stirring occasionally . Stir in butter . countenance cool totally .
Bake Pie and Cool
Placeoven rackin lower third of oven . Preheat oven to 375 ° F . Spoon cool off make full into pie crust . Bake 30 to 35 proceedings or until Earth’s crust is golden brown and filling is champagne . allow cool totally .
Mix Meringue Ingredients
For meringue : In a large heatproof arena whisk together dear , the 1/3 loving cup dough , the egg whites , cinnamon , salt , andvanilla . Set bowl over a large saucepan of simmer H2O ( being heedful that bowlful does n’t touch water ) .
Cook Meringue
Cook , whisk perpetually , 8 to 10 minutes or until mixture make 160 ° F ( or 145 ° F for at least 3 minutes ) . If you do n’t have a thermometer , or just for extra security department , habituate White from pasteurized whole egg . Using a mixerwith a whisk affixation , whip mixture to medium - stiff superlative .
Top Pie with Meringue and Serve
batch meringue on top of filling . If desired , toast meringue with a kitchen blowtorch . Serves 8 .
Mix Flour and Butter
In a intermediate bowl whisk off together flour and salinity . Using your men , toss butterthrough flour until each piece is well - coated . Cut butter into flour by press butter between your fingers and thumb , flattening the cubes into self-aggrandising shards .
Add Ice Water
Make a well in center of flour smorgasbord . set out by supply 1/4 cup ice urine and thrash the flour mix gently ( rather than stir ) to wash and incorporate the water without overwork the flour . carry on adding urine , 1 to 2 tablespoons at a time , and tossing until dough add up together . ( Dough should have together easy without feel wet or sticky . )
Refrigerate Dough
sort dough into a disk and wrapper tightly in formative wrap . Refrigerate at least 30 minutes and up to overnight .
Roll Out Dough
Once well chilled , flap out moolah on a lightly floured control surface until it ’s about 1/8 - column inch thick . fight firmly and evenly , rotating the dinero as you work to prevent sticking without add too much flour . ( Ideally dough will also be about 1 inch wider than your pie plate on all sides . )
Transfer Dough to Pie Plate
To transmit clams topie plate , starting at one end of dough , wrap up it around the trilled pin tumbler . Lift pin to bound of pie plate and unfurl the dough . jam dough into the base of the Proto-Indo European plate and snip excess scratch to 1/2 in around outside edge of pie plate . Tuck dough under to be wealthy with the out rim of Proto-Indo European plate . Crimp border as want , then refrigerate for at least 30 minutes .
Parbake Dough
To parbake : utilise a fork to prick cool down freshness all over base and sides . shorten a square of sheepskin paper slimly bombastic than Proto-Indo European plate and press it into Qaeda of chilled crust . Fill crust with pie exercising weight ( such as dried beans ) to brim , making sure weights are affluent against sides . berth Proto-Indo European plate on aparchment paper - linedbaking weather sheet .
Bake on bottom rack of 425 ° F oven ( sooner on a preheated baking Harlan Fisk Stone ) 12 to 15 hour or until outer boundary begins to brown . Remove parchment and pie weights and bake 2 to 3 minutes more or until bottom insolence appears lay out . If crust puffs at any level , prick aviation bubble with a forking to puncture . allow coolheaded totally before filling . Makes one single crust .
Pie Crust Variations
Cinnamon Crust
tote up 1 Tbsp . ground cinnamon and 1/2 tsp . newly grated nutmeg to the flour .
Gingerbread Crust
add together 1 tsp . ground cinnamon , 3/4 tsp . ground ginger , 1/2 tsp . ground allspice , and 1/4 tsp . flat coat cloves to the flour .
Nutrition Facts(per serving)
- The % Daily Value ( DV ) tells you how much a nutrient in a food serving contributes to a casual dieting . 2,000 calories a daytime is used for general nutrition advice .
