Deep-dish Cranberry Pie

Contributed by Catsrecipes Y-Group
 * Prep Time: 60 minutes
 * Cook Time: 60 minutes
 * Total Time: 120 minutes
 * Serving: 12

Ingredients

 * 2½ cups flour
 * 5 tablespoons brown sugar
 * 1 tablespoon ground ginger
 * pinch salt
 * 12 tablespoons very cold unsalted butter
 * 4 – 5 tablespoons very cold apple cider
 * 8 cups fresh cranberries
 * grated zest of 2 oranges
 * 1 tablespoon freshly squeezed lemon juice
 * 1 cup cassis liqueur
 * 1 tablespoon ground ginger
 * ½ cup Grand Marnier
 * 1¾ cups sugar
 * ⅓ cup cornstarch
 * 1 large egg
 * 1 tablespoon heavy cream

The day before

 * 1) Place the measured flour and brown sugar in the freezer for one hour.
 * 2) Cut the butter into small bits and place in the refrigerator, wrapped well in plastic wrap and chill for 1 hour.
 * 3) Place the flour, brown sugar, ginger, salt, and butter pieces in a food processor.
 * 4) Process until the mixture resembles coarse meal.
 * 5) With the machine running, add the cider slowly until the dough begins to form a soft ball.
 * 6) Wrap the dough in plastic wrap and chill overnight.
 * 7) Place the cranberries in a large bowl with the orange zest, cassis, lemon juice, ground ginger, and Grand Marnier.
 * 8) Mix well, cover and leave at room temperature to marinate.

The day of

 * 1) Drain the liquid from the cranberry mixtures into a heavy medium saucepan.
 * 2) Stir in the sugar and cornstarch.
 * 3) Heat over medium heat while stirring constantly until the sauce thickens.
 * 4) Pour the sauce over the cranberries.
 * 5) Preheat the oven to 350°F.
 * 6) Divide the dough in half.
 * 7) Roll one half to an 11-inch circle and line a 9-inch pie pan.
 * 8) Trim the edges decoratively.
 * 9) Pour the cranberry filling into the pie shell.
 * 10) Using cookie cutters, cut fall shapes (leaves, acorns, etc.) out of the remaining dough.
 * 11) Stagger the pieces on the crust in a design.
 * 12) Beat the egg and heavy cream together and brush the pastry with it.
 * 13) Dust with granulated sugar if desired.
 * 14) Place the pie on a foil lined cookie sheet to make clean up easy.
 * 15) Bake for 50 minutes or until the crust is gold.