10844 Tart Cranberry Pie 2 hrs 25 mins 1 (9-1/2-inch) pie Fri Jan 19 09:55:00 -0800 2007 Tue Aug 25 11:09:03 -0700 2009 Medium American CHOW http://www.chow.com/recipes/10844 Tue, 25 Aug 2009 18:09:03 GMT A sweet-tart winter dessert A sweet-tart winter pie packed with cranberries and pears. The tart cranberry might seem like an unlikely candidate to star in a pie, especially after Thanksgiving has passed. But pair it with some sweet pears, wintry spices, and orange zest, and voilà—this holiday staple has earned a spot on the table all winter.

Game plan: Baking your pie on a baking stone ensures a crisp, fully cooked bottom crust.

CHOW’s Basic Pie Dough can be made a day in advance; let it sit on the counter a few minutes before rolling out. For tips on how to make a pie crust, watch our video.

This recipe was featured as part of our Modern Potluck story.

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  • Heat the oven to 425°F, arrange a rack in the middle, and place a baking sheet (large enough to hold the pie) or baking stone on the rack.
  • Combine cranberries, pears, and sugar in a large saucepan over medium heat. Cook, stirring occasionally, until pears are just tender and sugar is dissolved, about 20 to 25 minutes. Drain fruit through a fine mesh strainer, reserving juices in a heatproof bowl.
  • Transfer fruit to a medium bowl and add vanilla bean and seeds, cloves, corn syrup, orange zest, and enough reserved juices to just moisten the fruit, about 1/3 cup. (The juices should not be pooling in the bottom of the bowl.) Stir to combine; set aside to cool, at least 10 minutes. Place egg yolk and milk in a small bowl and whisk until evenly combined; set aside.
  • Once the dough has rested and the filling is cool, roll one pie dough disk on a floured surface to 1/8 inch thickness. Line a 9-1/2-inch deep-dish pie plate with the dough and trim the excess, leaving a 1/2-inch overhang.
  • Roll out the second disk of dough on a floured surface to 1/4 inch thickness and, using a pastry cutter or knife, cut a 1-inch round opening in the center.
  • Pour the cranberry filling into the pie plate, and place the second dough round over top to enclose. Pinch the border to seal the two crusts and to create a decorative, fluted edge. Brush egg mixture over top of pie and sprinkle with sanding sugar.
  • Place pie on the baking stone or sheet in the center of the oven and bake, undisturbed, for 10 minutes. Reduce heat to 375°F. Cook for an additional 45 to 50 minutes, or until crust is golden brown and filling is bubbling and thick. Remove from the oven and allow to cool before slicing.

    • Beverage pairing: Dashe Dry Creek Late Harvest Zinfandel, California. This late-harvest Zinfandel has all the spice and dark fruit to hold up to the cranberry, and it is on the drier side of dessert wines, making it a perfect noncloying match to this tart dessert.

    ]]>     http://www.chow.com/assets/2008/11/cranberry_pie290.jpg Adapted from Alexandra Guarnaschelli 54 Sweet/Dessert 12 2 (12-ounce) bags frozen cranberries

    ]]>     16 3 medium ripe Anjou or Bosc pears, peeled, cored, and cut into small dice

    ]]>     298 1 1/2 cups granulated sugar

    ]]>     292 1 vanilla bean, split lengthwise and scraped, seeds reserved

    ]]>     281 1/8 teaspoon ground cloves

    ]]>     1 tablespoon light corn syrup**

    ]]>     48 1 tablespoon fresh orange zest

    ]]>     1 large egg yolk

    ]]>     1 tablespoon whole milk

    ]]>     2 recipes Basic Pie Dough, refrigerated

    ]]>     Sanding sugar, for sprinkling**

    ]]>     368 fruit 347 pie 771 potluck 154 sweet 288 baked dessert 772 brownie points 661 celebrate 762 chef 469 citrus 1046 cold weather 822 american 10946 alexandra guarnaschelli 435 vegetarian 751 elegant 680 impressive 216 holiday 273 party 418 dairy 769 crowd pleaser 755 travels well 213 thanksgiving 23680 affordable 15880 host