Deep-dish Cranberry Pie

Deep-dish Cranberry Pie Recipe - A Perfect Dessert for the Holidays

Preparation time: 30 minutes | Cooking time: 50 minutes | Servings: 8

Introduction

Deep-dish Cranberry Pie is a delicious and festive dessert that is perfect for the holiday season. This pie is filled with fresh cranberries, orange zest, and a touch of cassis liqueur, all encased in a flaky, buttery crust. The combination of tart cranberries and sweet filling makes for a perfect balance of flavors in every bite.

History

Deep-dish Cranberry Pie is a classic American dessert that is often enjoyed during the fall and winter months. Cranberries are a staple ingredient in many Thanksgiving and Christmas dishes, and this pie is a great way to showcase their tart and tangy flavor. The addition of cassis liqueur and Grand Marnier adds a depth of flavor to the filling, making this pie a standout dessert at any holiday gathering.

Ingredients

2.5 cups flour
5 tbsp brown sugar
1 tbsp ground ginger
pinch of salt
12 tbsp very cold unsalted butter
4 – 5 tbsp very cold apple cider
8 cups fresh cranberries
grated zest of 2 oranges
1 tbsp freshly squeezed lemon juice
1 cup cassis liqueur
1 tbsp ground ginger
0.5 cup grand marnier
1.75 cups sugar
0.33 cup cornstarch
1 large egg
1 tbsp heavy cream

How to prepare

The day before

Place the measured flour and brown sugar in the freezer for one hour.
Cut the butter into small pieces and place in the refrigerator, wrapped well in plastic wrap. Chill for 1 hour.
Place the flour, brown sugar, ginger, salt, and butter pieces in a food processor.
Process until the mixture resembles coarse meal.
With the food processor running, slowly add the cider until the dough begins to form a soft ball.
Wrap the dough in plastic wrap and chill overnight.
Place the cranberries in a large bowl with the orange zest, cassis, lemon juice, ground ginger, and Grand Marnier.
Mix well, cover, and leave at room temperature to marinate.

The day of

Drain the liquid from the cranberry mixture into a heavy medium saucepan.
Stir in the sugar and cornstarch.
Heat over medium heat while stirring constantly until the sauce thickens.
Pour the sauce over the cranberries.
Preheat the oven to 350°F (177°C).
Divide the dough in half.
Roll one half into an 11-inch circle and line a 9-inch pie pan.
Trim the edges decoratively.
Pour the cranberry filling into the pie shell.
Using cookie cutters, cut fall shapes (leaves, acorns, etc.) out of the remaining dough.
Stagger the pieces on the crust in a design.
Beat the egg and heavy cream together and brush the pastry with it.
Dust with granulated sugar if desired.
Place the pie on a foil-lined cookie sheet to make clean up easy.
Bake for 50 minutes or until the crust is golden.

Variations

Substitute the cassis liqueur with cranberry juice for a non-alcoholic version of the pie.
Add chopped pecans or walnuts to the cranberry filling for added crunch and texture.
Top the pie with a crumb topping made with oats, brown sugar, and butter for a different twist on the classic recipe.

Cooking Tips & Tricks

Make sure to chill the dough overnight to allow the flavors to meld together and the butter to firm up, resulting in a flaky crust.

- Marinating the cranberries in the cassis liqueur and Grand Marnier overnight allows the flavors to intensify and infuse into the fruit.

- Brushing the pastry with an egg wash before baking gives the pie a beautiful golden color and a shiny finish.

- Decorate the pie with fall-themed shapes cut out of the dough to add a festive touch to the presentation.

Serving Suggestions

Serve Deep-dish Cranberry Pie warm with a scoop of vanilla ice cream or a dollop of whipped cream for a delicious and indulgent dessert.

Cooking Techniques

Preparing the cranberry filling the day before allows the flavors to develop and intensify, resulting in a more flavorful pie.

- Rolling out the dough and lining the pie pan with it evenly ensures that the crust bakes evenly and holds the filling well.

- Decorating the pie with fall-themed shapes adds a festive touch to the presentation and makes the pie visually appealing.

Ingredient Substitutions

Use frozen cranberries instead of fresh if fresh cranberries are not available.

- Substitute orange juice for the Grand Marnier if you prefer a non-alcoholic version of the pie.

- Replace the cassis liqueur with blackberry or raspberry liqueur for a different flavor profile.

Make Ahead Tips

The dough can be prepared and chilled in the refrigerator for up to 2 days before assembling the pie.

- The cranberry filling can be made the day before and stored in the refrigerator until ready to use.

- The pie can be baked ahead of time and stored at room temperature for up to 2 days before serving.

Presentation Ideas

Serve the Deep-dish Cranberry Pie on a decorative pie plate or platter for a beautiful presentation. - Dust the pie with powdered sugar or cinnamon before serving for a festive touch. - Garnish the pie with fresh cranberries, orange slices, or mint leaves for a pop of color and added visual appeal.

Pairing Recommendations

Pair Deep-dish Cranberry Pie with a hot cup of coffee or tea for a cozy and comforting dessert experience.

- Serve the pie with a glass of dessert wine, such as a late-harvest Riesling or a sweet Moscato, for a perfect pairing of flavors.

Storage and Reheating Instructions

Store any leftover Deep-dish Cranberry Pie in an airtight container at room temperature for up to 2 days.

- To reheat the pie, place it in a preheated oven at 350°F (177°C) for 10-15 minutes, or until warmed through.

- The pie can also be enjoyed cold straight from the refrigerator for a refreshing treat.

Nutrition Information

Calories per serving

380

Carbohydrates

- Total Carbohydrates: 56g

- Dietary Fiber: 3g

- Sugars: 29g

Fats

- Total Fat: 14g

- Saturated Fat: 8g

- Trans Fat: 0g

Proteins

- Protein: 3g

Vitamins and minerals

Vitamin C: 10mg

- Iron: 1mg

- Calcium: 20mg

Alergens

Contains: Wheat, Dairy, Eggs

Summary

Deep-dish Cranberry Pie is a moderately high-calorie dessert that is rich in carbohydrates and fats. It is a good source of vitamin C and iron, but should be enjoyed in moderation due to its sugar content.

Summary

Deep-dish Cranberry Pie is a delightful dessert that is perfect for the holiday season. With a flaky crust, tart cranberry filling, and a touch of cassis liqueur, this pie is sure to be a hit at any gathering. Whether served warm with a scoop of ice cream or enjoyed cold with a cup of coffee, this pie is a delicious and festive treat that is sure to impress.

How did I get this recipe?

The first time I saw this recipe, I was immediately hooked. It was a chilly autumn afternoon, and I was browsing through a dusty old cookbook that I had found tucked away in the attic. As I flipped through the pages, a picture of a deep-dish cranberry pie caught my eye. The vibrant red berries glistened in the golden crust, and I could almost taste the sweet-tart filling just by looking at it.

I knew right then and there that I had to learn how to make this pie. I had always loved baking, and cranberries were a favorite of mine. The thought of combining them in a rich, buttery crust was irresistible.

I set to work gathering the ingredients and studying the instructions. The recipe was simple, yet elegant, with just the right balance of sweetness and tanginess. It called for fresh cranberries, sugar, a touch of orange zest, and a flaky pastry crust that melted in your mouth.

I followed the steps carefully, rolling out the dough and pressing it into a deep pie dish. The scent of the cranberries simmering on the stove filled the kitchen, mingling with the warm aroma of cinnamon and nutmeg. As the pie baked in the oven, I couldn't wait to taste the final result.

When it emerged golden and bubbling, I knew I had created something special. The pie was a beautiful sight, with the cranberries peeking through the flaky crust like jewels. I let it cool slightly before cutting into it, savoring the first bite of the sweet-tart filling.

The flavor was even better than I had imagined. The cranberries burst in my mouth, their tartness tempered by the sugar and spices. The orange zest added a bright, citrusy note that complemented the fruit perfectly. The crust was buttery and tender, the perfect vehicle for the luscious filling.

I knew then that this pie would become a staple in my baking repertoire. I shared it with friends and family, who marveled at its flavor and beauty. It became a signature dish of mine, a reminder of that fateful day when I discovered the recipe that would become a beloved tradition.

Over the years, I have made the deep-dish cranberry pie countless times, tweaking the recipe here and there to suit my tastes. I have added a splash of vanilla extract for depth of flavor, or a sprinkle of toasted almonds for crunch. Each time I make it, I am transported back to that autumn day in my kitchen, when I first fell in love with this exquisite dessert.

I have passed the recipe down to my children and grandchildren, who now make it for their own families. It is a link to the past, a connection to the generations of bakers who came before us. And every time we gather around the table to enjoy a slice of deep-dish cranberry pie, I am reminded of the power of food to bring us together, to create memories that will last a lifetime.