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
Directions[]
The day before[]
- Place the measured flour and brown sugar in the freezer for one hour.
- Cut the butter into small bits and place in the refrigerator, wrapped well in plastic wrap and chill for 1 hour.
- Place the flour, brown sugar, ginger, salt, and butter pieces in a food processor.
- Process until the mixture resembles coarse meal.
- With the machine running, add the cider slowly until the dough begins to form a soft ball.
- Wrap the dough in plastic wrap and chill overnight.
- Place the cranberries in a large bowl with the orange zest, cassis, lemon juice, ground ginger, and Grand Marnier.
- Mix well, cover and leave at room temperature to marinate.
The day of[]
- Drain the liquid from the cranberry mixtures into a heavy medium saucepan.
- Stir in the sugar and cornstarch.
- Heat over medium heat while stirring constantly until the sauce thickens.
- Pour the sauce over the cranberries.
- Preheat the oven to 350°F.
- Divide the dough in half.
- Roll one half to an 11-inch circle and line a 9-inch pie pan.
- Trim the edges decoratively.
- Pour the cranberry filling into the pie shell.
- Using cookie cutters, cut fall shapes (leaves, acorns, etc.) out of the remaining dough.
- Stagger the pieces on the crust in a design.
- Beat the egg and heavy cream together and brush the pastry with it.
- Dust with granulated sugar if desired.
- Place the pie on a foil lined cookie sheet to make clean up easy.
- Bake for 50 minutes or until the crust is gold.