Want to wow everyone with a delicious pie this holiday season? Well why not with my recipe of now a traditional pie that we eat throughout the year.. because there is always a holiday to celebrate or better yet make one up and that will give you an excuse to make this sweet delicious pie that everyone will enjoy when served with a heaping vanilla ice cream scoop or with homemade whip cream! I hope you all enjoy it as much as my family did last night.
Cranberry Cherry pie
December 13, 2018
: 8 to 10
: 25 min
: 55 min
: 1 hr 10 min
: Medium
A Delicious homemade Pie that everyone will love, perfect for any family gathering.
Ingredients
- Filling
- 3/4 cup granulated sugar
- 1/2 cup packed brown sugar
- 1/3 cup cornstarch
- 1 teaspoon zested orange peel
- 1 Tsp Vanilla Extract
- 4 1/2 cups fresh or frozen unsweetened pitted tart red cherries
- 1 cup fresh cranberries
- 1 recipe Double-Crust pie dough (below)
- Milk for brushing
- Granulated sugar for dusting
- Double-Crust Pie Dough
- Ingredients:
- 2 1/4 cups flour
- 3/4 teas salt
- 2/3 cup shortening
- 8-10 tbsp. ice cold water, divided
Directions
- Step 1 In a large bowl stir together the sugars, cornstarch, ginger, and orange zest. Add the cherries and cranberries. With a light hand, toss gently to coat. Let stand about 15 minutes. If using frozen cherries, let stand about 45 minutes.
- Step 2 Preheat the oven to 375 degrees F. Roll out one half of the pie dough on a lightly floured surface. Gently lay the dough in a 9″ in pie plate and press into the plate. Trim the pastry 1/2″ past the edges. Do not fancy up your edges yet.
- Step 3 Roll out the other portion of dough and cut into strips. Set aside.
- Step 4 Pour the cherry- cranberry mixture into the prepared pie shell. Place top pastry over the cherry mixture. If desired, use a sharp knife to cut out leaf shapes or other decorative designs from pastry trimmings, trim any excess. Fold the bottom dough over the edges and crimp as desired. Brush the pastry with milk and sprinkle heavily with granulated sugar.
- Step 5 Place the pie on a baking sheet lined with aluminum foil. Loosely cover the edges of the pie with aluminum foil to prevent over browning.
- Step 6 Bake for 45 minutes if using fresh fruit. Remove foil and bake for 25-35 minutes longer until filling is bubbly and pastry is golden.
- Step 7 Cool completely on a wire rack before serving
- Step 8 Double-Crust Pie Dough Directions
- Step 9 In the bowl of your food processor pulse the flour and salt to mix. Add the shortening and pulse with short bursts until the mixture resembles cornmeal with a few larger pieces remaining. Through the feed tube, quickly add 7 tablespoons of water. Pulse until mixture just comes together. If needed, drizzle in remaining water 1 tbsp. at a time. Scrape down the sides and pulse two more times. Gather the mixture into a ball, kneading gently until it holds together. Divide dough in half and shape each portion into a thick disk about 4 inches wide.
