Environs Cranberry Pie
Bursting with vibrant holiday flavors, Environs Cranberry Pie is the perfect centerpiece for any festive gathering. This layered masterpiece combines a buttery, flaky homemade crust with a luscious cranberry filling infused with the bright zest of orange, a touch of warm cinnamon, and a hint of vanilla for depth. Fresh cranberries lend a tart pop, balanced beautifully by a sweet brown sugar syrup, while the golden egg-washed crust adds a rustic, elegant finish. Ideal for Thanksgiving or Christmas, this pie is a delightful blend of tart and sweet, perfect with a dollop of whipped cream. With simple ingredients and step-by-step instructions, this recipe ensures a show-stopping dessert that’s as inviting to the eye as it is to the palate. Keywords: cranberry pie recipe, holiday dessert, homemade crust, festive pie, Thanksgiving cranberry pie.
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 1 cup Granulated sugar
- 0.5 teaspoon Salt
- 1 cup Unsalted butter (cold, cubed)
- 6 tablespoons Ice water
- 3 cups Fresh cranberries
- 0.75 cup Brown sugar
- 1 tablespoon Orange zest
- 2 tablespoons Orange juice (freshly squeezed)
- 2 tablespoons Cornstarch
- 0.5 teaspoon Ground cinnamon
- 1 teaspoon Vanilla extract
- 1 Egg (beaten, for egg wash)
Instructions
In a large mixing bowl, whisk together the flour, granulated sugar, and salt for the crust.
Add the cold, cubed butter to the dry ingredients, and use a pastry cutter or your fingertips to blend until the mixture resembles coarse crumbs.
Gradually add the ice water, one tablespoon at a time, mixing until the dough just comes together.
Divide the dough into two discs, wrap them in plastic wrap, and refrigerate for at least 30 minutes.
Preheat your oven to 375°F (190°C).
In a large saucepan over medium heat, combine the cranberries, brown sugar, orange zest, and orange juice. Cook until the cranberries start to burst, about 5 minutes.
Stir in the cornstarch, cinnamon, and vanilla extract, and cook for another 2 minutes until the mixture thickens. Remove from heat and let cool.
Roll out one of the chilled dough discs on a floured surface to fit a 9-inch pie dish. Gently transfer it to the pie dish and trim the edges.
Pour the cooled cranberry filling into the pie crust.
Roll out the second dough disc and place it over the filling. Trim, seal, and crimp the edges as desired. Cut a few small slits in the top to allow steam to escape.
Brush the top crust with the beaten egg for a golden brown finish.
Place the pie on a baking sheet to catch any drips, and bake in the preheated oven for 45-50 minutes, or until the crust is golden and the filling is bubbling.
Remove from the oven and let cool on a wire rack for at least 1 hour before serving.
Nutrition Facts
Calories |
593 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.1 g | 32% | |
| Saturated Fat | 15.4 g | 77% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 88 mg | 29% | |
| Sodium | 142 mg | 6% | |
| Total Carbohydrate | 88.5 g | 32% | |
| Dietary Fiber | 3.9 g | 14% | |
| Total Sugars | 51.0 g | ||
| Protein | 5.4 g | 11% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 46 mg | 4% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 179 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
