When it comes to Thanksgiving dinner, it can be hard to break away from the traditional menu. From the appetizers, to the sides, to the entrees and dessert, all encompass a meal that we look forward to every November. But what if we dared to do something different this year? Here is a dessert that will rattle your thanksgiving menu just a little bit, and for the better. It combines the tartness of an old classic, cranberries, with the sweet and citrusy flavor of oranges into a spectacular explosion of flavors. Give it a go, you won’t regret it!
To make this recipe you’ll need:
For the filling:
- 12 oz fresh or frozen cranberries
- 3 tbsp orange juice, strained
- Zest of 1 orange
- 1 1/4 cup sugar
- 2 tbsp cornstarch
- 2 tbsp water
For the crust:
- 3 cups (400 gr) flour
- 4 tsp baking powder
- 1/2 cup (100 gr) sugar
- Pinch of salt
- 1 tsp vanilla extract
- 1 egg
- 4 tbsp milk
- 1/2 cup + 3 Tbsp (150 gr) soft butter
- 1 egg for the egg wash
We will start with the filling – In a small sauce pan, mix the orange juice with the sugar and the orange zest. Slowly warm up until the sugar dissolves. In a small bowl, mix the 2 tbsp cornstarch with 2 tbsp water until well incorporated – add this to the sugar in the pan and mix thoroughly until it starts to thicken up a bit. Remove the pan from the heat and pour in the cranberries, mix well and set aside to cool down.
Warm the oven to 355 F – Grease a 10 inch spring or pie form with butter.
Now to the dough – In a bowl, mix the flour, baking powder, sugar and salt. Add the remainder of the ingredients and work them into a soft dough. Use 2/3 of the dough and roll it out to about 1/4 inch thickness and line the spring form pan with it. Make sure the sides of the pie are about 3/4’’ high. Pour the cranberry mix in the center of the pie. Roll out the remainder dough to 1/4’’ thickness and with a knife or pizza slicer cut 1/2’’ strips. Place these on top of the cranberry mix alternating between vertical and horizontal positions in order to create a weaving effect.
In a bowl, beat 1 egg and using a pastry brush, brush the top of the pie with the egg mixture.
Cook for 35-45 minutes, or until the top of the pie is golden brown.
Helpful Thanksgiving tips:
- We have a preference of using a spring form for this pie, as it can be easily removed from the side and base, making the process of removing the pie from the form much easier.
- If you are using frozen cranberries, let them thaw prior to using them.