Tuesday, April 16, 2024

Cranberry Cherry Pie – Baker by Nature


A golden brown double pie crust + a “candy/tart” cherry cranberry filling make this cranberry cherry pie to-die-for scrumptious. Baked in a 9-inch pie plate, this traditional dessert is ideal in your subsequent vacation celebration.

Mother’s Cherry Cranberry Pie

This week, we’re celebrating Christmas in July! And to kick issues off, I’m doing one thing I’ve NEVER achieved earlier than… sharing one in every of my cookbook recipes with you. This pie recipe is from my cookbook “House for the Holidays” and it’s most likely my favourite dessert in the entire ebook. Only one chunk makes me consider my mother and all of the instances we shared a slice of this particular deal with.

The selfmade crust is flaky, buttery, and pure pie crust perfection. And the cherry pie filling is good but tart, due to the addition of cranberries! You need to use contemporary cranberries in the event that they’re in season, however froze cranberries work nice, too. For those who love cherry pie, however desire a distinctive twist on the traditional recipe, this pie is for you!

Components for Cranberry Cherry Pie

  • All-Goal Flour: That is the ONLY flour I like to recommend utilizing for the pie crust!
  • Sugar: Use granulated sugar within the pie crust and brown sugar AND granulated sugar within the cherry cranberry pie filling.
  • Salt: Only a pinch goes into the pie crust to stability sweetness and improve the entire different flavors.
  • Butter: You’ll want 2 complete cups of butter to make the double pie crust!
  • Ice water: Utilizing chilly water ensures your pie crust substances don’t get too heat. A chilly crust is a flaky crust!
  • Cranberries: I take advantage of contemporary after they’re in season, and frozen the remainder of the yr! Each work nice, so use whichever is handy.
  • Cherries: Can I inform you somewhat secret… I all the time use frozen cherries for this pie recipe. However be at liberty to make use of contemporary cherries when you’ve got them available.
  • Kirsch Liqueur: You’ll find this at virtually any liquor retailer! However be at liberty to sub cherry juice.
  • Cornstarch: A vital ingredient that thickens the pie filling.
  • Cinnamon: Only a pinch provides delicate spice, heat, and depth of taste.
  • Egg: Whisk a big egg – and a splash of water – to make an egg wash. Egg wash makes the pie crust bake up attractive and golden brown.
  • Glowing Sugar: This ingredient is “elective”, however extremely advocate. It makes the pie further fairly and offers the crust a candy crunch.

Methods to Make Cherry Cranberry Pie

  1. Make the Pie Dough: The pie crust dough wants to relax for no less than 2 hours! You too can make it as much as 24 hours prematurely.
  2. Make the Pie Filling: The cherry pie filling is greatest made an hour earlier than you intend on baking your pie. You need it contemporary, however totally cooled. Scrape it into a big bowl and let it cool at room temperature till you’re able to bake.
  3. Roll out the Crusts: Put together the underside crust first by rolling it our and putting it into the pie pan. You’ll be able to place it within the fridge whilst you make the lattice crust prime. You’ll additionally wish to chill the lattice strips within the fridge for no less than 20 minutes should you can. The additional chilling ensures the butter gained’t soften too quick within the oven.
  4. Assemble: Scrape the pie filling into the ready pie crust and prime with the lattice strips. Brush on the egg wash and sprinkle with the glowing sugar, should you’re utilizing it.
  5. Bake the Pie: You’ll bake the pie till the crust is deep golden brown and the filling is bubbly.
  6. Cool the Pie: To make sure you don’t have “pie soup” I recommend letting this pie cool fully. My advised cooling time is 3 to 4 hours. For those who attempt slicing in after simply 35 minutes or so, the filling WILL ooze in all places.

Instruments for this Recipe

  • Pie Plate: There’s no substitute for a high quality pie plate! And this deep dish ruffled pie dish is one in every of my all-time favorites.
  • Pastry Cutter: You’ll use this to mix the butter into the flour combination, when making the pie crust.
  • Pastry Wheel: Having one in every of these will making creating the lattice strips a lot simpler! A pizza cutter may also work.
  • Glowing Sugar: That is elective, however provides the highest crust a beautiful sparkle and makes the pie crust style further scrumptious.
  • Pastry Brush: This may come in useful while you go to brush on the egg wash.

Cranberry Cherry Pie

Ashley Manila

A golden brown double pie crust + a “candy/tart” cherry cranberry filling make this cranberry cherry pie to-die-for scrumptious. Baked in a 9-inch pie plate, this traditional dessert is ideal in your subsequent vacation celebration.

Prep Time 1 hour

Cook dinner Time 1 hour 10 minutes

Whole Time 6 hours

Course Dessert

Delicacies American, Baking, Pie

Components 

For the Crust:

  • 5 cups (600 g) all function flour
  • 1/4 cup (57 g) sugar
  • 1/2 teaspoon salt
  • 2 cups (454 g) unsalted butter very chilly
  • 3/4 cup (170 ml) ice water extra provided that wanted

For the Cranberry Cherry Pie Filling:

  • 3 cups (392g) contemporary or frozen cherries if utilizing frozen, do NOT thaw
  • 3 Tablespoons (42ml) Kirsch liqueur
  • 2 Tablespoons (28g) mild brown sugar packed
  • 2 Tablespoons plus 2 and 1/2 teaspoons (24g) cornstarch divided
  • 4 Tablespoons (44 g) cornstarch divided
  • 2 cups (198g) contemporary or frozen cranberries if utilizing frozen, don’t thaw
  • 3/4 cup (149g) granulated sugar
  • 1/4 teaspoon floor cinnamon

For the Egg Wash:

  • 1 massive egg
  • 1 and 1/2 teaspoons water
  • 1/4 cup (50g) glowing sugar

Directions 

For the Crust:

  • In a big bowl, combine collectively the flour, sugar, and salt. Add within the cubed butter and toss with a spatula to coat the butter within the flour.

  • Utilizing a pastry cutter, work the butter into the flour till the combination is a rough meal. The butter must be concerning the dimension of peas. 

  • Utilizing a silicone spatula, slowly mix in simply sufficient ice water to type moist clumps. 

  • Pour the shaggy dough out onto a clear floor and knead it gently, till it comes collectively in a ball, including extra ice water provided that completely wanted. 

  • Collect the dough into a big ball and divide it in half (you should use a kitchen scale in order for you both sides to weigh the identical, every half ought to weigh about 644 grams, relying on how a lot water is used). Gently flatten every half right into a disk.

  • Wrap the disks in plastic wrap and place within the fridge to relax for no less than 2 hour, or as much as 24 hours. 

For the Cranberry Cherry Pie Filling:

  • In a medium saucepan, mix the cherries, Kirsch, brown sugar, and a couple of and a 1/2 teaspoons of the cornstarch. Place the pan over medium-high warmth and produce to a simmer, stirring virtually consistently, and prepare dinner about 8 minutes, or till the combination begins to thicken. 

  • Cut back the warmth to low and prepare dinner for two extra minutes earlier than eradicating from the warmth. 

  • Switch to a big heatproof bowl and stir within the cranberries, sugar, cinnamon, and remaining (2 Tablespoons) cornstarch. Combine effectively to evenly mix, then put aside to chill fully. 

Put together the Backside Crust:

  • Take away one disk of the dough from the fridge quarter-hour earlier than you intend on rolling, as dough that’s too chilly will crack. 

  • Flippantly flour a rolling pin and a big clear work floor. Set the dough in the course of the work floor and – starting from the middle of the disc – roll the dough away from you in a single agency and even stroke. After every stroke, rotate the disc 1 / 4 flip clockwise and roll once more. Flippantly sprinkle extra flour on the work floor, pie dough, and rolling pin as wanted. You wish to use simply sufficient to forestall the dough from sticking. As your disc of dough turns into bigger, make sure to not overstretch the middle of the dough. Proceed rolling till the dough is about 16-inches in diameter, and round a 1/4″ in thickness.

  • Rigorously fold the dough in half and lay it throughout one facet of a 9-inch pie pan, putting the seam of the dough within the middle of the pan. 

  • Gently unfold the crust, then use your palms to suit the dough down into the pan, ensuring there are not any gaps between the dough and the perimeters of the pan. For those who see any seen air bubbles, gently burst them with a fork. 

  • Utilizing kitchen scissors, trim the dough overhang to 1 and 1/2 inches, measuring from the internal rim of the pan. 

  • Flippantly cowl the crust with plastic wrap and place again within the fridge till wanted, no less than 20 minutes. 

Put together the Lattice Crust:

  • Take away the second disk of the dough from the fridge and let it sit at room temperature for quarter-hour earlier than you intend on rolling. Keep in mind, dough that’s too chilly will crack. 

  • Line a big baking sheet with parchment paper and set it apart till wanted. 

  • Flippantly flour a rolling pin and a big clear work floor. Set the dough in the course of the work floor and – starting from the middle of the disc – roll the dough away from you in a single agency and even stroke. After every stroke, rotate the disc 1 / 4 flip clockwise and roll once more. Flippantly sprinkle extra flour on the work floor, pie dough, and rolling pin as wanted. You wish to use simply sufficient to forestall the dough from sticking. As your disc of dough turns into bigger, make sure to not overstretch the middle of the dough. Proceed rolling till the dough is about 16-inches in diameter, and round a 1/4″ in thickness.

  • Utilizing a pizza cutter or pastry curler, slice the dough into 12 strips (the width of the strips must be simply over an inch). Gently lay the strips on the ready baking sheet, cowl with plastic wrap, and refrigerate till wanted, no less than 20 minutes. 

Meeting and Baking:

  • Preheat the oven to 425 levels (F). Line a big baking sheet with parchment paper.

  • Take away the underside crust and lattice strips from the fridge.

  • Sprinkle the underside of the pie crust with 1 teaspoon of flour. Then, utilizing a rubber spatula, scrape the filling into a fair layer within the pie crust shell. 

  • Lay 7 of the strips parallel on prime of the filling, leaving about 1/4-inch between every strip. Fold again the second, fourth, and sixth strip, then place a strip of dough in order that it’s perpendicular to the parallel strips. Unfold the folded strips, in order that they lay over the perpendicular strip. 

  • Now fold again the primary, third, fifth, and seventh strip, then place one other strip of dough on prime, in order that it’s perpendicular to the parallel lattice strips. 

  • Repeat this layering course of with remaining lattice strips, weaving the strips over and below one another. 

  • Trim the sides of the strips, leaving about 1/2 inch overhang. Tightly roll the surplus dough up so it is firmly sitting on the sting of the pie plate, then crimp the sides to safe the strips with the underside pie crust.

  • Gently brush the sides of the crust and the lattice strips with the egg wash, then sprinkle generously with glowing sugar. 

  • Place the pie on the baking sheet and bake within the decrease third of the oven for quarter-hour.

  • Then cut back the oven temperature to 350 levels (F) and proceed baking for 65 extra minutes, till the highest crust is golden brown and the filling is effervescent.

  • Place the pie plate on a wire rack and funky for 4 hours earlier than slicing. 

  • As soon as the pie is totally cool, it might be wrapped tightly in saran wrap and saved at room temperature for as much as 24 hours. 

Notes

  • I like to recommend Wyman’s frozen mixture of darkish, candy, crimson, and tart cherries, if you’ll find them in your freezer part. 
  • I recommend utilizing a metallic or glass pie plate. Ceramic could take longer to bake and should yield a much less flaky crust. 
  • If the crust is getting too brown, add a pie crust defend or gently tent aluminum foil on prime of the pie. So long as your oven temperature is correct, the pie ought to bake evenly and develop a deep, golden-brown coloration.
  • Pies are a labor of affection, however fortunately this one can ready over two days! You can also make the pie crust and cherry filling the day earlier than you intend to bake. Merely cowl every and retailer within the fridge for as much as 24 hours earlier than use. Then assemble and bake as directed. Simply take note you’ll want to chill this pie for no less than 4 hours earlier than digging in, so bake it effectively earlier than you might want to serve it.  

Key phrase cherry pie, cherry recipes, cranberry recipes, cranberry pie, thanksgiving dessert

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