Festive Cranberry Pie

















I have to confess that I'm not feeling particularly festive (for reasons I won't go into) but I bought these fresh cranberries a few weeks ago and was determined not to waste them. I used them to make this festive pie and the result was so good that I couldn't not share the recipe with you.


Fresh cranberries are very tart in taste as I found out last christmas but the cranberries in this recipe are sweetened by (a lot of) sugar and have the grated zest of an orange which really gives an extra dimension to the pie filling. The pastry crust is beautifully flaky and it's topped with a streusel topping including pecans, cinnamon and oats. Honestly, if you make one thing over this holiday period it has to be this pie!


Wishing you all a happy and peaceful Christmas surrounded by your nearest and dearest (and of course cake!) 


You will need a 9 inch pie dish.


Ingredients:


For the Pastry Crust:


155g plain flour

6g caster sugar

1/2 teaspoon salt

115g cold unsalted butter, cut into small pieces

60ml very cold water (I simply used a bottle of mineral water from the fridge)


For the Cranberry Filling:


300g fresh or frozen cranberries

200g caster sugar

Grated zest of one orange 

1 tablespoon cornflour

Pinch of salt


For the Streusel/Crumble Topping:


40g oat flour (i.e. regular oats ground to a powder)

75g pecans

65g caster sugar

75g brown sugar

1/2 teaspoon cinnamon

1/4 teaspoon salt

85g cold unsalted butter, cut into small pieces


Place all the ingredients for the cranberry filling in a large pan and bring to the boil. Reduce the heat and allow the cranberries to simmer for 5 minutes. They will soften and release some juice but will largely remain in tact. 












Remove from the heat and allow the cranberries to cool completely.


Next make the pastry. In a food processor whizz together the flour, sugar, salt. 


Add the butter and pulse until the mixture resembles breadcrumbs.













Slowly add the cold water until the mixture just comes together. Then bring it together with your hands and wrap in cling film and keep in the fridge for one hour.


Have a little rest for 30 minutes and then in a blender pulse the oats until they resemble a coarse powder. Then add the pecans and pulse until they are chopped into small pieces. Add the sugars, salt and butter and pulse until the streusel has a sand like texture.


Preheat the oven to 170C.


Now begin assembling the pie. Roll out the pie so that it overhangs the pie dish. Then fold the sides in and crimp the edge.











Spread the filling on the pastry and then cover with the streusel topping.










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Bake in the oven at 170C for 40 to 50 minutes. 


Allow the pie to cool slightly before serving with ice cream or fresh cream.


Recipe from Smitten Kitchen and can be found here.


Baking Notes:


You must add the grated orange zest - believe me, this really makes a difference and beautifies the flavour.


Start watching the pie at 35 minutes as the topping will still be cooking when it comes out of the oven and will turn darker (as mine did!)


If you don't have enough cranberries, add in some other fruit of your choice like apples or raspberries.


Enrich the flavours of the streusel by adding pinches of allspice, cloves, cardamom and a scattering of flaked almonds. 


Oh and don't forget (as I did) to dust the pie with icing sugar before serving!