Cranberry Pie
I love baking pies during the holiday season at the end of the year, especially when the cooler days arrive. Cranberry and Apple pies are my favorite. Baking pies warm my kitchen and my soul.
Servings
8
Ready In:
1 hr 10 min
Calories:
414
Good For:
Anytime
Inroduction
About this Recipe
By: Maria Noack
Ingredients
- Pastry for 9-inch double crust (see recipe)
- 3¼ cups cranberries
- 1 cup sugar
- 2 tbsp cornstarch
- 1/4 tsp salt
- 1/2 cup water
- 1/4 tsp almond extract
- 2 tbsp firm butter
Step by Step Instructions
Step 1
Prepare the pie crust. Grease and flour a 9″ pie pan.
Step 2
Preheat the oven to 425 F (218 C)
Step 3
Pick over cranberries; wash and drain, then cut in halves. There should be 2⅔ cups halved cranberries.
Step 4
Turn halved cranberries into 3-qt sauce-pan, add sugar blended well with cornstarch and salt, and stir in water. Place over heat and bring slowly to boiling, then cook and stir for 5 min. Remove from heat, stir in extract, then butter until melted. Set aside to cool.
Step 5
Roll out ½ of pastry and line the pie pan, fitting well into angles. Roll out remaining pastry for top crust and cut design in center for wide-open steam vents. Trim off pastry in pan even with pan rim.
Step 6
Tum cranberry mixture into pan, spreading level. Moisten edge of pastry all around. Lay on top pastry, press down gently all around edge to seal, and trim off with scissors ½ inch beyond pan rim. Turn overhang under edge of bottom pastry so fold is even with pan rim and again press gently to seal. Crimp with tines of fork or flute with fingers.
Step 7
Bake 3o to 35 min, or to a delicate golden brown. Remove to cake rack to cool 2 to 3 hrs before serving.
