Cranberry Orange Pie
Description: If you're looking for an alternative to the traditional Thanksgiving pumpkin pie, look no further! This cranberry orange pie combines tangy cranberries with a sweet, spiced orange twist. Wrapped in a crisp pie crust and served with a scoop of ice cream, this dessert is sure to be a new favorite!
Ingredients
- 5 cups (about 15 oz) fresh cranberries
- 1/4 cup orange juice
- 1 1/2 tbsp orange zest
- 1 cup sugar
- 3 tbsp all purpose flour
- 3 tbsp cornstarch
- 1 tsp cinnamon
- 2 tbsp unsalted butter, cubed
- 2 pie crusts, store bought or homemade
- 1 egg
- Optional: coarse sugar to garnish
Instructions
- Put half of your cranberries in a food processor or blender and pulse a few times until coarsely chopped.
- In a large bowl, combine the cranberries, orange juice and orange zest.
- In a medium size bowl, stir together the dry ingredients (sugar, flour, cornstarch and cinnamon).
- Add the dry ingredients to the large bowl with the cranberries and stir until well coated.
- Press one of your pie crusts into a 9" pie pan and trim so that the dough no longer hangs over the edges. Prick the bottom a few times with a fork.
- Pour the cranberry filling into the pie pan. Place your cubes of butter on top of the filling.
- Cover the filling with the second crust, seal with a little water and trim so it no longer hangs over the edges.
- Brush the top of the crust with an egg wash and sprinkle with coarse sugar.
- Bake at 375F for 45-50 minutes, or until golden brown and the filling is bubbling.
- Allow to cool completely before serving.