I had extra pie crust dough in the freezer left from Thanksgiving, as well as some leftover whole fresh cranberries, so I came up with this pie. I like the combination of orange and almonds, but you could probably substitute another nut here if you wish.
For the crust - pate brisee - makes enough dough for 2 crusts:
- 2.5 C. all purpose flour
- 1 tsp. salt
- 1 C. (2 sticks) cold unsalted butter, cut into small cubes
- up to 1/2 C. very cold water
In a stand mixer or food processor (or by hand), mix the flour, salt, and butter, until the mixture resembles coarse crumbs. Slowly add the cold water until the dough comes together in a ball. The dough should not be sticky.
Divide the dough into 2 equal portions and pat into disks. Wrap the disks in plastic wrap and refrigerate for at least an hour.
Remove one disk of dough and roll into a circle large enough to fit your pie plate. Press the dough into the pie plate, trimming the edges if necessary. Put the pie plate into the refrigerator for at least an hour to re-chill the dough.
For the filling:
- 2 C. fresh whole cranberries
- 1/4 C. (1/2 stick) unsalted butter, melted
- 1/2 C. granulated sugar
- 1/2 C. brown sugar
- 2 Tbsp. corn starch
- 1 C. sliced almonds
- zest of 1 orange
- 3 eggs, beaten
In a large bowl, combine the cranberries and melted butter and stir to coat evenly. Add the sugars, the corn starch, and the almonds and stir until combined. Add the orange zest and beaten eggs and stir to combine.
Pour the filling into your chilled pie crust and bake at 350 for an hour, until browned and mostly set in the middle.
Allow to cool completely before cutting. Serve with vanilla ice cream or whipped cream.