Wednesday, November 17, 2010
The emotional connection I have with this pie is a little bit ridiculous. Perhaps it's borderline obsessive.
It was part of the November 2009 "Easy Holiday Baking" feature in Better Homes and Gardens - the first project I worked on while I was an intern at the magazine. And while I wasn't the creator of the recipe, I did see it through from conceptualization to testing to photography and finally, I wrote the copy to accompany this amazing dessert.
Last December, Joey and I had plans to go on our first real date. And then a snowstorm hit and our plans to go somewhere were squashed. Instead, we ate a dinner I made at home, and for dessert I made this pie. I like to think it was what sealed the deal on our relationship.
I'm pretty sure this pie has magic powers. It's made with both fresh and dried cranberries, and some golden raisins thrown in for good measure. It pops in your mouth with bright, tangy flavor
that's just tart enough to keep it interesting. And because it's tangy and tart, it doesn't leave you with that sickeningly sweet feeling. Meaning you can eat two slices. Or three.
Holiday Fruit Pie
Straight from Better Homes and Gardens magazine | November, 2009
*1 Recipe Butter Pastry, recipe below
*1 (12-oz.) bag fresh cranberries or frozen cranberries
*2 to 3 tsp. finely shredded orange peel
*1 cup orange juice
*1/2 cup golden raisins
*1/2 cup dried cranberries
*1 cup sugar
*1/4 cup all-purpose flour
*1 egg, lightly beaten
*2 to 3 tsp. sugar
* Prepare Butter Pastry.
*In saucepan combine cranberries, orange peel, orange juice, raisins, and dried cranberries; bring to boiling over medium heat. Cook, uncovered, 3 minutes. In bowl combine sugar and flour; add to saucepan. Cook and stir until thickened and bubbly; cook 1 minute more. Remove from heat.
*Preheat oven to 375 degrees F. On floured surface, roll one dough portion to 12-inch circle. Wrap pastry around the rolling pin. Unroll into 9-inch pie plate. Pour in filling. Trim bottom pastry to 1/2 inch beyond edge.
*On floured surface, roll remaining dough to 13-inch circle; cut into 1/2-inch-wide strips. Weave strips over fruit filling in lattice pattern. Press strips into bottom pastry rim. Seal and crimp edge, if desired. Brush with egg and sprinkle with 1 tablespoon sugar.
*Cover edge with foil. Bake 25 minutes. Remove foil. Bake 20 minutes more or until top is nicely browned and filling is bubbly. Let stand at least 1 hour. Makes 8 servings.
*Butter Pastry: In a large mixing bowl combine 2-1/2 cups all-purpose flour, 2 tablespoons sugar, and 1 teaspoon salt. Using fork, cut in 1/3 cup chilled shortening and 6 tablespoons chilled unsalted butter cut into 1/2-inch pieces until crumbly. Using fork, stir in 8 to 9 tablespoons ice water, 1 tablespoon at a time, until dough just starts for form. Knead 2 or 3 times in bowl. Divide in half. Form halves into 2 discs. Wrap with plastic wrap; chill at least 30 minutes.