Login
Create Account
Four & Twenty Blackbirds' Cranberry-Sage Pie
Tell a FriendRate this recipe:
Rating : 0
-
Brief Description
Glorious pie for dinner with guests
-
Main Ingredient
Cranberry
-
Category: Pies
-
Cuisine: American
-
Prep Time: 60 min(s)
-
Cook Time: 60 min(s)
-
Recipe Type: Public
-
Source:
http://online.wsj.com/news/articles/SB10001424052702303985504579206182830054334
-
Tags:
-
Notes:
-
Posted By: wsjrecipes
-
Posted On: Dec 02, 2013
Number of Servings:
Ingredients:
- 2 1/2 cups - all-purpose flour
- 1 teaspoons - kosher salt
- 1 tablespoons - sugar
- 2 sticks - unsalted butter cold; cut into 1/2-inch pieces
- 1 cups - Cold Water
- 1/4 cups - cider vinegar
- 1 cups - ice cubes
- 3/4 cups - dried cranberries
- 1/2 cups - granulated sugar
- 1/2 cups - light brown sugar packed
- 1 tablespoons - fresh sage coarsely chopped
- 1/2 teaspoons - kosher salt
- 4 tablespoons - arrowroot ground
- 1/4 teaspoons - ground cinnamon
- 1/4 teaspoons - ground allspice
- 4 cups - fresh cranberries or 2 10-ounce bags frozen
- 1 - small baking apple peeled and coarsely grated
- 1 tablespoons - vanilla extract
- 1 - large egg lightly beaten
- 1 - large egg
- 1 teaspoons - water
- 1 pinchs - salt
- - Demerara sugar for finishing
Directions:
1. Make crust: In a bowl, combine flour, salt and sugar. Add butter and coat with flour mixture. Use a pastry blender or bench scraper to cut butter into flour, working quickly, until pea-size pieces form.
2. In a small bowl, combine water, vinegar and ice. Sprinkle 2 tablespoons water mixture over flour mixture. Use a bench scraper or spatula to fully incorporate into flour. Continue to incorporate water mixture, 1-2 tablespoons at a time, until dough just begins to form a ball. Use your hands to fully bring dough together into a ball.
3. Divide dough into two equal pieces. Shape each into a flat disc and wrap in plastic. Refrigerate at least 1 hour and preferably overnight.
4. On a lightly floured surface, roll out 1 dough disk, rotating periodically, into a circle 14 inches across and about ⅛-inch thick. Place dough in a 9-inch pie pan, pressing into sides, and refrigerate.
5. Make filling: Fill a heatproof bowl with dried cranberries. Pour boiling water into bowl, covering cranberries by about 1 inch. Meanwhile, in a food processor fitted with blade attachment, pulse sugars, sage, salt, arrowroot, cinnamon and allspice until fully combined. Transfer sugar mixture into a large bowl.
6. In the food processor, roughly chop 2 cups fresh or frozen cranberries. Add chopped and remaining whole cranberries to sugar mixture.
7. Drain plumped dried cranberries in a colander. Add apple and plumped cranberries to sugar mixture and stir to combine. Stir in vanilla extract and egg until combined.
8. Make pie: Pour filling into refrigerated pie shell. Chill filled pie shell 10-15 minutes. Meanwhile, position oven racks in bottom and center positions and place a rimmed baking sheet on bottom rack. Preheat oven to 425 degrees.
9. Create starburst lattice: Roll out second dough disk, rotating periodically, into a circle 14 inches across and about ⅛-inch thick. Using a pizza cutter or sharp knife, cut four 11-inch-long, ½-inch-wide dough strips and four 5-inch-long, ½-inch-wide dough strips. Cover and place in refrigerator.
10. By inserting rows of toothpicks, divide surface of pie into four even triangles. Starting at edge of pie, run a long dough strip up one row of toothpicks toward center of pie, stopping short of center. Reverse direction, folding dough strip back along opposite row of toothpicks to form a triangle. Repeat with remaining long dough strips to form three large dough-strip triangles.
11. Using shorter strips, repeat process above, forming smaller triangles inside large ones. Remove toothpicks. Press ends of dough strips firmly into bottom crust and fold crust overhang back over ends of strips. Pinch edge of crust tightly and crimp. Make egg wash: In a small bowl, whisk together egg, water and salt until combined. Brush dough with egg wash, taking care not to drag filling onto lattice top as it will burn. Sprinkle with Demerara sugar.
12. Place pie on rimmed baking sheet. Bake until pastry is set and beginning to brown, 20-25 minutes. Decrease temperature to 375 degrees. Move baking sheet to center rack and continue to bake until pastry is deep golden-brown and juices are bubbling, another 35-45 minutes. Remove from oven and let cool, 2-3 hours. Serve slightly warm or at room temperature. Pie will keep 3 days refrigerated or up to 2 days at room temperature.
Comments