Christmas Pie
|
WHAT YOU NEED:
FILLING: 4 cups pitted frozen sweet cherries 2 cups fresh or frozen cranberries, thawed 1/2 cup water 1 3/4 cup sugar ¼ cup cornstarch 1/2 cup chopped walnuts 1 tsp vanilla extract 2 tsp pumpkin spice or cinnamon |
CRUST:
2 cups flour 1/2 tsp salt 1/2 pound butter 2 egg yolks 4 Tbsp water |
*CRUST:
Mix the flour and the salt. Cut the butter into small pieces and work them into the flour, using a pastry cutter or your fingers, until the mixture resembles a coarse meal. Mix egg yolks with water and then pour into flour mixture. Work together until it’s a cohesive ball. cut dough in half, wrap each half in wax paper and press into flat disk. Chill in the refrigerator for at least 30 minutes.
FILLIING
In a medium saucepan, simmer cherries, cranberries, and water.
In separate bowl, mix sugar, cornstarch, and spice blend.
Add a little of the berry juice to the sugar mixture, stir until smooth.
Add the sugar mixture to the pot. stir gently while simmering until the filling has thickened.
PIE
Preheat oven to 375 F.
On a floured surface, roll out bottom crust and line pie pan, letting any extra crust hang over edge of pan.
In a large bowl, mix cherry filling, cranberries, sugar, walnuts, vanilla, and spice mix. Pour filling into pie pan.
Roll out top crust, then use a small star and/or moon shaped cookie cutter to cut out shapes randomly into the crust. keep the star and/or moon shaped cutouts.
Gently place top crust on top of pie filling.
Remove any crust that feels too excessive but leave about an inch of crust that reached beyond the circumference of the pie pan.
Fold the edges of the top crust over the bottom crust, then fold into the sides of the pie pan.
Place in oven and bake until crust is golden brown and filling is bubbly, 40-45 minutes.
Place a roasting pan on the rack under the pie to catch any juices that may run over.
*This pie crust will not roll out as smoothly as a traditional crust.
You may have to patch it in places. But the flavor is worth it.
Mix the flour and the salt. Cut the butter into small pieces and work them into the flour, using a pastry cutter or your fingers, until the mixture resembles a coarse meal. Mix egg yolks with water and then pour into flour mixture. Work together until it’s a cohesive ball. cut dough in half, wrap each half in wax paper and press into flat disk. Chill in the refrigerator for at least 30 minutes.
FILLIING
In a medium saucepan, simmer cherries, cranberries, and water.
In separate bowl, mix sugar, cornstarch, and spice blend.
Add a little of the berry juice to the sugar mixture, stir until smooth.
Add the sugar mixture to the pot. stir gently while simmering until the filling has thickened.
PIE
Preheat oven to 375 F.
On a floured surface, roll out bottom crust and line pie pan, letting any extra crust hang over edge of pan.
In a large bowl, mix cherry filling, cranberries, sugar, walnuts, vanilla, and spice mix. Pour filling into pie pan.
Roll out top crust, then use a small star and/or moon shaped cookie cutter to cut out shapes randomly into the crust. keep the star and/or moon shaped cutouts.
Gently place top crust on top of pie filling.
Remove any crust that feels too excessive but leave about an inch of crust that reached beyond the circumference of the pie pan.
Fold the edges of the top crust over the bottom crust, then fold into the sides of the pie pan.
Place in oven and bake until crust is golden brown and filling is bubbly, 40-45 minutes.
Place a roasting pan on the rack under the pie to catch any juices that may run over.
*This pie crust will not roll out as smoothly as a traditional crust.
You may have to patch it in places. But the flavor is worth it.