This is an important pie. It’s a flip-my-switch, convert-me kinda pie. Sort of like when someone makes amazing brussels sprouts and serves them to sprouts hater. That’s what this pie is for me. How? Oh, it’s that tart thing. Specifically, that cranberry tart thing. Small doses, yes. Big amounts? Insert pucker face. I’ve always considered myself cranberry adjacent, and that’s a fine place for me to be. Until this pie. It’s a fantastic way to feature fresh cranberries, it’s oh-so-seasonal, and if you love cranberries you’ll love this pie. And if you don’t, well, you’ll love this pie. Trust me. I do. Again, a winner from Kate McDermott and I’m so glad Adam pushed to include this. Happy Saturday!
1 qt (4 cups) cranberries, chopped (add some whole berries, too)
1-1/4 c sugar
2-3 teaspoons cornstarch (Kate says there’s a lot of pectin in cranberries so little thickener is needed)
pinch of nutmeg
pinch of salt
1 T butter
1 egg white
1 Art of the Pie double crust recipe or your crust recipe of choice. (Matt and Adam say use Kate’s crust recipe! Do it!)
Put cranberries, sugar, cornstarch, nutmeg and salt in a large bowl and mix well. Set aside.
Roll out bottom crust and place in pie plate.
Put cranberry filling in pie plate and dot with butter. Set aside.
Separate egg white into a small bowl and fork beat with 1 tbsp water. Set aside.
Roll out remaining dough disk and carefully lay top crust over filling.
Trim excess dough, crimp edges of pie and cut some vents in top crust.
Brush crust with egg mixture.
Sprinkle with 1-2 teaspoons of sugar.
Bake on the middle rack of the oven until crust is just golden, about 40 minutes at 375 F. Depending on your oven, it may take a little more time!
Note: Use a food processor to chop the cranberries quickly. I chop 3 cups of the cranberries and add 1 cup whole for a filling with varied texture.