Ingredients

The following ingredients have 11 Servings
  • 3 sticks butter
  • 3 3/4 cups flour
  • 1 tablespoon plus 2 teaspoons sugar
  • 9 tablespoons water
  • 2 tablespoons apple cider vinegar
  • 2 quarts cranberries
  • fresh
  • 2 cups cranberries
  • dried
  • 1 1/2 cup sugar
  • 1/3 cup cornstarch
  • 1 teaspoon salt
  • Zest of an orange
  • 1 egg
  • yolk
  • 1/3 cup heavy cream
  • 1 tablespoon sugar
  • preferably turbinado

Instruction

  • Dice the butter and place into the freezer
  • Place flour, sugar and salt into the bowl of a food processor
  • In a measuring cup, combine water, apple cider vinegar and some ice
  • Put the cold butter into the food processor with the flour mixture and pulse 4 times for 3 seconds each time
  • Then run the food processor and stream in the water/vinegar mixture
  • Dump the dough out onto some plastic wrap
  • The dough should be a crumbly, damp mixture with big pieces butter throughout
  • Shape the dough into a fat disk and wrap it tightly in plastic wrap
  • Place into the fridge to chill for at least 1 hour or until firm
  • Preheat oven to 350°F
  • For the filling, in a medium-size mixing bowl, toss together the cranberries, dried cranberries, sugar, cornstarch, salt and orange zest
  • Set aside
  • To build the pie, remove the dough from the plastic wrap and place onto a floured work surface
  • Cut 1/4 of the pie dough off and set aside
  • Using a medium-sized cookie sheet as your guide, roll the remaining dough into a large rectangle a few inches larger than the baking sheet
  • Place it into the cookie sheet and let the edges hang over the edges of the pan
  • Pour the filling into the crust, piling more berries towards the middle of the pie
  • Roll out the reserved pie dough into a rectangle big enough to cover the top of the pie
  • Place the dough on top and fold any pie dough hanging over the edges over to crimp the edges
  • Using a sharp knife, cut a few slits into the top of the pie to vent
  • In a small bowl, whisk the egg yolk with heavy cream
  • Using a pastry brush, brush the top of the pie
  • Sprinkle the sugar evenly over the top
  • Bake for 1 hour or until the crust is golden brown
  • Let cool for at least an hour before serving