Always requested by my family for Thanksgiving!
My family loves this one, and so do I. I tried it when I saw this recipe in Country Living several years ago, to bring something different to the Thanksgiving table: http://www.countryliving.com/food-drinks/recipes/a3485/cranberry-pie-recipe-clv1110/. I’ve brought it every year since.
I modify the Country Living recipe a bit. Here’s my process:
- Preheat your oven to 425 degrees F
- Bring two frozen pie doughs to room temperature (they’re sold two per box), then place one in the bottom of a 9-inch metal pie plate
- Fill with one bag of cranberries (I use Ocean Spray’s 12 oz. bag)
- Pick out any cranberries that are soft or look bruised or old – there are always a few
- In a large bowl, beat one egg white on medium-high speed until stiff peaks form. Save the yolk for later in a small bowl!
I’m not sure how long it takes, but when you start to see the trail of the mixer staying in the egg whites, you’re getting close!
- In a medium bowl, mix together 2/3 cups sugar (heaping) and 1 Tbsp. flour
- Fold in egg whites (use a rubber spatula to very gently pour them in, then push the spatula to the bottom of the bowl, along the edge, then lift the flour and sugar from the bottom and fold onto the top of the egg whites several times til fairly well mixed)
- Pour in 1 cup heavy cream and stir together – it will be lumpy
- Pour 1/3 cup sugar (heaping) over cranberries – use a little more if you want your pie less tart
- Pour the egg white mixture over the cranberries – it will be very full
- Create a lattice top by cutting the remaining sheet of pie dough into strips, then laying over the pie
- Fold the bottom crust over the strips along the edge and pinch together – it doesn’t have to be pretty, they just have to fuse together!
- Put a little sprinkle of water (maybe a teaspoon) in the egg yolk you saved earlier, then mix together with a fork – this is called egg wash
- Use a pasty brush to brush the lattice top with the egg wash – this will make the top shiny as it bakes
- Bake at 425 degrees F for 10 minutes, then reduce the heat to 350 degrees F and cook for about 40 more minutes – it should be beautifully red and bubbly
- To keep your pie crust from getting burnt around the edge, create a foil ring and fold it around the edge of the pie plate so it covers the crust. I just pull out a long piece of foil, split it in half lengthwise, then connect the two halves to make one very long piece that will be long enough to wrap around the pie. I pull out the pie when it has 15 – 20 minutes left to cook, wrap the foil around, then put it back in to finish baking.
- Put a cookie sheet on the shelf below your pie in the oven. This one likes to bubble over!