Cranberry Pie is Home for the Holidays
This is a wonderful addition to the holiday dessert table and an unusual way to present fresh cranberries.
Servings: 6 -8 servings
Ingredients
- 1 qt 4 cups cranberries, chopped (add some whole berries, too)
- 1-1/4 c sugar
- 2-3 teaspoons cornstarch there’s a lot of pectin in cranberries so little thickener is needed
- pinch of nutmeg
- pinch of salt
- 1 T butter
- 1 egg white
- 1 Art of the Pie double crust recipe or your crust recipe of choice.
Instructions
- Put cranberries, sugar, cornstarch, nutmeg and salt in a large bowl and mix well. Set aside.
- Roll out bottom crust and place in pie plate.
- Put cranberry filling in pie plate and dot with butter. Set aside.
- Separate egg white into a small bowl and fork beat with 1 tbsp water. Set aside.
- Roll out remaining dough disk and carefully lay top crust over filling.
- Trim excess dough, crimp edges of pie and cut some vents in top crust.
- Brush crust with egg mixture.
- Sprinkle with 1-2 teaspoons of sugar.
- Bake on the middle rack of the oven until crust is just golden, about 40 minutes at 375 F. Depending on your oven, it may take a little more time!
Notes
Note: Use a food processor to chop the cranberries quickly. I chop 3 cups of the cranberries and add 1 cup whole for a filling with varied texture.