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Sandi in Hawaii and GailNJ, You must try this Cranberry Pie. I am going to link a picture of it,

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Joined: Dec 10, 2005


Posted to Thread #8399 at 2:08 pm on Oct 24, 2007

and I am going to give the complete recipe.

Cranberry Pie
This marvelous recipe is from Elizabeth Ryan, a farmer and baker in New York's Hudson Valley. It's one of her most popular Thanksgiving pies, vying with apple and pumpkin. "It's my version of mince pie," she says, "And I like it a lot better."

Makes one 9-Inch Double-Crust Pie

Farmhouse Pie Pastry (recipe follows)

1 cup sugar
1/4 cup all-purpose flour
1 bag (12 ounces) fresh or frozen cranberries
1/2 cup golden raisins
1/3 cup chopped walnuts
1/4 cup fresh orange juice
3 tablespoons unsalted butter, melted
1/2 teaspoon finely grated orange zest
1 egg mixed with 2 teaspoons water, for brushing

Preheat the oven to 400 Degrees F. On lightly floured surface, roll out half of the pie pastry into a 12-inch circle. Place the dough in a 9-inch pie plate, fitting it evenly into the plate without stretching; leave the edge overhanging and refrigerate. On a sheet of wax paper, roll out the remaining pie pastry into another 12-inch circle; transfer the pastry on the wax paper to a baking sheet and refrigerate.

In a small bowl, mix the sugar with the flour and set aside.

In a food processor, chop the cranberries until some are finely ground and the largest pieces are the size of peas, about 2 minutes for frozen and several pulses for fresh.

Transfer the cranberries to a medium bowl and add the raisins, walnuts, orange juice, melted butter and orange zest. Thoroughly combine.

Sprinkle 1/4 cup of the reserved sugar and flour mixture on the bottom of the pastry-lined pie plate. Pile in the cranberry filling and sprinkle the remaining sugar and flour mixture on top. Cover with the rolled out pie pastry and crimp the edges together to seal. Brush the top of the pie with the egg wash and cut several slits for steam to escape.

Place the pie plate on a baking sheet and bake in the middle of the oven for about 50 minutes, until the pastry is golden and the filling bubbles up through the steam vents. Transfer to a rack and let cool to room temperature before serving.

Susan Hermann Loomis
The Best Of Food & Wine 1992 Collection

Farmhouse Pie Pastry

This light, buttery and flaky pastry will make any pie a spectacular success. The most important rules to follow when making it are: do not overmix it once the water is added, and be sure to chill it for at least an hour before rolling. It is quite delicate and can be difficult to work with if the dough is the least bit warm.

Makes One 9-Inch Double-Crust

1-3/4 cups unbleached all-purpose flour
1 tablespoon sugar
1 teaspoon salt
1 stick (4 ounces) plus 3 tablespoons cold unsalted butter, cut into bits
2 tablespoons cold lard, cut into bits
About 3 tablespoons ice water

In a food processor fitted with a plastic dough blade, combine the flour, sugar and salt. Pulse just to mix. Add the butter and lard and pulse on and off about 10 times, until the mixture is the texture of coarse meal with a few pea-size pieces of fat remaining.

Pour in some of the ice water, 1 tablespoon at a time, and pulse to incorporate it into the flour mixture. Add just enough water for the pastry to hold together in a very loose ball.

Turn the dough out onto a large sheet of wax paper and press it into a 5-inch disk. Wrap tightly and refrigerate for at least 1 hour. (The pastry dough can be made up to 1 week ahead and frozen. Wrap first in wax paper and then in aluminum foil so it doesn't dry out.)

Susan Hermann Loomis
The Best Of Food & Wine 1992 Collection


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