Deep-Dish Cranberry-Cassis Pie
Prepare one day before serving
Total Steps
13
Ingredients
10
Tools Needed
3
Ingredients
- 1 large <a href="/food/2PVT278D/egg">egg</a>
- 1 tablespoon <a href="/food/PXTR53Z5/water">water</a>
- 0.5 cup minced <a href="/food/NXDY8P5L/candied-ginger">candied ginger</a>
- 0.33333298563957214 cup <a href="/food/CT6LHSSZ/cornstarch">cornstarch</a>
- 1.75 cups <a href="/food/6H6G87VP/granulated-sugar">granulated sugar</a>
- 0.5 cup <a href="/food/GNSYT3M6/grand-marnier">Grand Marnier</a>
- 1 cup <a href="/food/85JDMH7T/cassis">cassis</a> <a href="/food/44BVGT62/liqueur">liqueur</a>
- 0 Grated zest of 2 <a href="/food/6SR73T8L/orange">oranges</a>
- 8 cups fresh <a href="/food/KDQS8P7V/cranberries">cranberries</a>
- 0 1 <a href="/recipe/X5R5ZNHK/recipes">recipes</a> <a href="/recipe/ZGZN2GRY/apple-cider-pie">apple cider pie</a> dough
Instructions
Step 1
<a href="/technique/Z7DWVT8G/marinate">Marinate</a> the filling: Place the cranberries in a large bowl.
Step 2
Add the orange <a href="/technique/VK4NCZQ8/zest">zest</a>, cassis, and Grand Marnier and toss to combine.
Step 3
Cover and let <a href="/technique/Z7DWVT8G/marinate">marinate</a> at room temperature overnight.
Step 4
The next day, drain the liquid from the cranberries into a medium saucepan.
Step 5
<a href="/technique/DRM2WPZ4/stir">Stir</a> in the sugar and cornstarch.
Step 6
<a href="/technique/XZFHRHHF/heat">Heat</a>, <a href="/technique/DRM2WPZ4/stirring">stirring</a> constantly, over medium-high <a href="/technique/XZFHRHHF/heat">heat</a> until thick and translucent.
Step 7
Pour the sauce over the cranberries and <a href="/technique/DRM2WPZ4/stir">stir</a> in the candied ginger.
Step 8
<a href="/technique/H3S4YV46/preheat">Preheat</a> the oven to 350 F.
Step 9
<a href="/technique/LTNN8R88/roll">Roll</a> out pie dough into an 11-inch circle on a lightly floured surface. Line 9 inch dough; <a href="/technique/PXFDS2MB/trim">trim</a> and crimp the edges decoratively. Pour the cranberry filling into the pie <a href="/technique/8PC5SQSH/shell">shell</a>.
Step 10
<a href="/technique/LTNN8R88/roll">Roll</a> out the remaining dough 1/8 inch thick. <a href="/technique/XZBDDD5G/cut">Cut</a> into 1/2 inch wide strips and arrange in a lattice pattern on th etop of the pie. <a href="/technique/PXFDS2MB/trim">Trim</a> the edges.
Step 11
<a href="/technique/3CYMY2D7/beat">Beat</a> the egg and water in a small bowl and brush over the pastry.
Step 12
Place the pan on a <a href="/technique/RNT367Z2/baking">baking</a> sheet to catch any drips.
Step 13
<a href="/technique/RNT367Z2/bake">Bake</a> the pie until the crust is golden <a href="/technique/D434P8MH/brown">brown</a> and the filling is bubbling, 50 to 60 minutes. Let <a href="/technique/GZFHJC5K/cool">cool</a> to room temperature before <a href="/technique/Y6MVNCHX/serving">serving</a>.