Deep-Dish Cranberry Pie
Using our exclusive snowflake piecrust cutter results in a pie that’s pretty enough to play a starring role on your holiday table. Be sure to use a deep-dish pie pan. If you don’t have one, you can bake the remaining filling in a separate dish, rolling out any dough scraps to make a top crust or decorative cutouts for the second pie.
- 9 cups (2 1/4 lb./1 kg) fresh or frozen cranberries
- 2 1/4 cups (1 lb./500 g) firmly packed light brown sugar
- 5 Tbs. cornstarch
- 1/2 cup (4 fl. oz./125 ml) fresh orange juice
- 1 1/2 Tbs. grated orange zest
- 1 1/2 tsp. ground cinnamon
- 1/4 tsp. freshly ground nutmeg
- 1/4 tsp. ground cloves
- 1 tsp. vanilla extract
- 2 rolled-out rounds basic pie dough
- 1 egg, beaten with 1 tsp. water
- Turbinado sugar for sprinkling
In a large sauté pan over medium heat, combine the cranberries, brown sugar, cornstarch, orange juice and zest, cinnamon, nutmeg and cloves until the cranberries soften and release their juice, 8 to 10 minutes. Stir in the vanilla and let cool to room temperature.
Preheat an oven to 375°F (190°C).
Fit 1 dough round into a 9-inch (23-cm) deep-dish pie dish and gently press into the dish. Trim the edges flush with the rim. Refrigerate for 30 minutes.
Pour the cooled filling into the prepared pie dish.
Using a snowflake piecrust cutter according to the manufacturer's instructions, cut out the top crust. Place the crust on top of the pie, trim the edges flush with the rim and crimp the edges to seal. Brush the crust with the egg wash and sprinkle with the turbinado sugar.
Place the pie dish on a baking sheet and bake until the crust is golden and the filling has begun to bubble, about 1 hour; check the pie after 30 minutes and cover the top and edges with foil if they become too dark. Transfer to a wire rack and let cool at least 2 hours before serving. Serves 10.
Williams-Sonoma Test Kitchen