Cranberry Orange Pie Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the crust:</li><li class="ingredients-single-item">300g all-purpose flour</li><li class="ingredients-single-item">225g cold unsalted butter, cubed</li><li class="ingredients-single-item">60ml ice-cold water</li><li class="ingredients-single-item">1 tablespoon granulated sugar</li><li class="ingredients-single-item">1 teaspoon salt</li><li class="ingredients-single-item">1 tablespoon orange zest</li><li class="ingredients-single-item">For the filling:</li><li class="ingredients-single-item">500g fresh cranberries (or frozen, thawed and drained)</li><li class="ingredients-single-item">200g granulated sugar</li><li class="ingredients-single-item">100g light brown sugar</li><li class="ingredients-single-item">60ml fresh orange juice (from about 2 medium oranges)</li><li class="ingredients-single-item">2 tablespoons orange zest</li><li class="ingredients-single-item">3 tablespoons cornstarch</li><li class="ingredients-single-item">1/4 teaspoon ground cinnamon</li><li class="ingredients-single-item">1/4 teaspoon salt</li><li class="ingredients-single-item">For the egg wash:</li><li class="ingredients-single-item">1 egg</li><li class="ingredients-single-item">1 tablespoon milk</li><li class="ingredients-single-item">2 tablespoons demerara sugar (or coarse sugar) for sprinkling</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">23cm (9-inch) pie dish</li><li class="equipment-single-item">Rolling pin</li><li class="equipment-single-item">Pastry cutter or food processor</li><li class="equipment-single-item">Pastry wheel or sharp knife (for lattice)</li><li class="equipment-single-item">Pie weights or dried beans</li><li class="equipment-single-item">Pastry brush</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Begin by preparing your pie crust. In a large bowl, whisk together flour, granulated sugar, salt, and orange zest. Add the cold cubed butter and use a pastry cutter or your fingertips to work it into the flour until the mixture resembles coarse crumbs with some pea-sized pieces remaining. The cold butter pieces will create steam pockets during baking, resulting in a flaky crust.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Drizzle the ice-cold water over the mixture, one tablespoon at a time, gently stirring with a fork until the dough just begins to come together. Be careful not to overmix or add too much water, as this will make your crust tough rather than flaky. The dough should hold together when squeezed but still appear somewhat crumbly.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Divide the dough into two equal portions and shape each into a disk. Wrap tightly in plastic wrap and refrigerate for at least 1 hour, or up to 2 days. This resting period allows the gluten to relax and the butter to firm up, which is crucial for a flaky texture.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>While the dough chills, prepare your filling. In a medium saucepan, combine cranberries, both sugars, orange juice, and orange zest. Cook over medium heat until cranberries begin to burst and release their juices, about 5-7 minutes. The mixture will start to bubble and thicken slightly.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>In a small bowl, whisk cornstarch with 2 tablespoons cold water until smooth, then stir this slurry into the hot cranberry mixture. Continue cooking for another 2-3 minutes until the filling becomes glossy and thickened. The cornstarch needs to reach boiling point to properly activate its thickening properties. Remove from heat and stir in cinnamon and salt. Set aside to cool completely.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Preheat your oven to 200°C (400°F) and place a baking sheet on the middle rack to heat up. This will help the bottom crust cook properly and prevent sogginess.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Remove one disk of dough from the refrigerator and let it sit at room temperature for 5-10 minutes to slightly soften. On a lightly floured surface, roll the dough into a circle about 30cm (12 inches) in diameter and about 3mm (1/8 inch) thick. Gently transfer to your pie dish by rolling the dough around your rolling pin and unrolling over the dish. Press gently into the bottom and sides, leaving a slight overhang.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Pour the cooled cranberry filling into the pie crust, spreading it evenly. If the filling is still warm, it will begin to melt the butter in your crust, compromising its flakiness.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Roll out the second disk of dough to the same thickness. For a traditional lattice top, cut the dough into 2.5cm (1-inch) strips. Arrange half the strips across the pie in one direction, then weave the remaining strips perpendicular to create a lattice pattern. Alternatively, you can simply lay the second crust over the filling and cut a few slits for steam to escape.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Trim excess dough from the edges and pinch or crimp the top and bottom crusts together to seal. This prevents the filling from bubbling out during baking and creates an attractive edge.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Whisk together the egg and milk to create an egg wash. Brush this over the top crust and sprinkle generously with demerara sugar. The egg wash will give your crust a beautiful golden shine, while the sugar adds a delightful crunch and sparkle.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Place the pie on the preheated baking sheet and bake for 20 minutes at 200°C (400°F), then reduce the temperature to 180°C (350°F) and continue baking for 35-40 minutes more, until the crust is deeply golden and the filling is bubbling through the lattice. If the edges begin browning too quickly, cover them loosely with aluminum foil.</li><li class="MethodStepper"><h4 class="step-title">Step 13</h4>Allow the pie to cool completely on a wire rack for at least 3 hours before slicing. This cooling period is critical as it allows the filling to set properly. If you cut into the pie while it's still warm, the filling will be runny rather than perfectly sliceable.</li><li class="MethodStepper"><h4 class="step-title">Step 14</h4>Serve at room temperature or slightly warm with a scoop of vanilla ice cream or a dollop of lightly whipped cream. The pie can be stored, loosely covered, at room temperature for up to 2 days or refrigerated for up to 5 days.</li></ol>