Deep-Dish Cranberry-Cassis Pie
By: Yuna Wu
Published: Friday, December 10, 2010 - 1:02am

Ingredients




1 recipes apple cider pie dough
8 cups fresh cranberries
Grated zest of 2 oranges
1 cup cassis liqueur
1/2 cup Grand Marnier
1 3/4 cups granulated sugar
 cup cornstarch
1/2 cup minced candied ginger
1 large egg
1 tablespoon water

Preparation

1 Marinate the filling:  Place the cranberries in a large bowl.  2 Add the orange zest, cassis, and Grand Marnier and toss to combine.
 3 Cover and let marinate at room temperature overnight. 4 The next day, drain the liquid from the cranberries into a medium saucepan. 5 Stir in the sugar and cornstarch. 6 Heat, stirring constantly, over medium-high heat until thick and translucent.
 7 Pour the sauce over the cranberries and stir in the candied ginger. 8 Preheat the oven to 350 F. 9 Roll out pie dough into an 11-inch circle on a lightly floured surface.  Line 9 inch dough; trim and crimp the edges decoratively.  Pour the cranberry filling into the pie shell. 10 Roll out the remaining dough 1/8 inch thick. Cut into 1/2 inch wide strips and arrange in a lattice pattern on th etop of the pie.  Trim the edges. 11 Beat the egg and water in a small bowl and brush over the pastry. 12 Place the pan on a baking sheet to catch any drips. 13 Bake the pie until the crust is golden brown and the filling is bubbling, 50 to 60 minutes.  Let cool to room temperature before serving.

About


Prepare one day before serving