Cranberry Pie is a delightful and tangy dessert that celebrates the vibrant flavor of fresh cranberries. Encased in a flaky, buttery crust, the pie is filled with a luscious cranberry mixture that balances sweetness and tartness perfectly. This pie is a perfect addition to holiday tables and gatherings, providing a burst of festive flavor that delights the taste buds.

Cranberries have a long history in North America, where Native Americans used them for various culinary and medicinal purposes. The Pilgrims learned about cranberries from the Native Americans and incorporated them into their diets. By the 18th century, cranberries had become a popular ingredient in pies and other desserts.

The origin of Cranberry Pie is not entirely clear, but it is likely that early settlers in America adapted traditional fruit pie recipes to include cranberries. The pie’s popularity grew over the years, especially during Thanksgiving and Christmas, as cranberries became more widely available.

Today, Cranberry Pie remains a beloved dessert during the holiday season. It has become a symbol of warmth, comfort, and celebration, bringing together family and friends to savor the unique and tangy taste of fresh cranberries.

INGREDIENTS

CRUST:

• 1 cup very cold water
• 2 cups flour
• 1 1/2 tablespoons sugar
• 1 teaspoon salt
• 1/2 cup butter-flavored shortening
• 6 tablespoons salted butter
• 1/2 egg, beaten

PIE:

• 4 eggs
• 2 cups granulated sugar
• 3 tablespoons cornstarch
• 1/2 teaspoon salt
• 1/2 cup flour, spooned and leveled
• 3 cups raw cranberries
• 2 tablespoons cold butter, cut into pieces
• Water, for brushing
• Coarse sugar, for sprinkling
• Sugared cranberries, for garnish

INSTRUCTIONS

CRUST:

1. Measure out 1/4 cup water into a glass measuring cup and place it in the freezer to chill.
2. In a large bowl, whisk together flour, sugar, and salt.
3. Use a pastry cutter or fork to cut in the shortening and 6 tablespoons of butter until the mixture resembles coarse crumbs.
4. Beat one egg in a small bowl, then pour out half.
5. Add the half-beaten egg to the cold water in the freezer and beat them together. Add this mixture to the butter-flour mixture and stir until it just comes together. Knead the dough once or twice with your hands.
6. Divide the dough in half, then roll out each half on a floured surface to fit a 9-inch pie pan.
7. Place one rolled-out crust in the pie pan, and trim the edges as needed. Repeat with the second crust.

PIE:

1. Preheat the oven to 400°F (200°C).
2. In a stand mixer or large bowl, beat the eggs on medium speed for 2-3 minutes until they become light yellow in color.
3. Add the sugar and beat for an additional minute.
4. Add the cornstarch and thoroughly combine, scraping the sides of the bowl.
5. Stir in the salt, flour, and cranberries using a rubber spatula.
6. Pour the cranberry mixture into the prepared pie crust. Sprinkle the 2 tablespoons of cold butter pieces evenly over the mixture.
7. Place the second rolled-out crust over the pie and seal the edges. Brush the top crust with water and sprinkle coarse sugar over it.
8. Use a sharp knife to create vents in the pie crust.
9. Cover the pie with foil sprayed with nonstick spray, then bake in the preheated oven for 45 minutes.
10. Uncover the pie and continue baking for another 15-17 minutes, or until the crust is firm and golden in the center.
11. Remove the pie from the oven and let it cool to room temperature, ideally overnight.
12. Garnish with sugared cranberries and serve with vanilla ice cream for a delicious holiday treat.

Enjoy the rich history and delightful taste of Cranberry Pie, a dessert that brings together the best of tart and sweet flavors in every slice. This pie is perfect for any festive occasion, evoking warm memories of holiday gatherings and filling the air with the essence of cranberries and joy.