It’s cranberry season! I can’t get enough of the crisp fall air, the changing color of the leaves, and the fact that every store is stocked full of fresh cranberries. I love all things tart and sour, and cranberries are just that. We tend to buy up bags and bags of fresh cranberries, and freeze them to use through the winter and spring. I thought up this recipe when I saw that we had a few bags of cranberries left in freezer, a can of whole cranberry sauce in the pantry, and bags of dried cranberries in the snack drawer. What resulted what the most amazing triple cranberry pie.
I’ve had cranberry pie before, and they always tasted like something was missing. It was too soft, or to structured or too sweet. This recipe is just perfect. I based it on my favorite blueberry pie recipe, but kicked up a bit to highlight the tartness of the cranberries. If you’ve never thought about making a cranberry pie, this recipe will change your mind. Enjoy!
Triple Cranberry Pie
3 cups fresh cranberries
1 cup whole berry cranberry sauce
1 cup dried cranberries
1/2 cup white sugar
1/4 cup all purpose flour
1 tablespoon orange juice
1/2 teaspoon salt
2 pie crusts (I use the recipe from The Pioneer Woman)
egg wash (1 egg beaten with 1 tablespoon of water)
Preheat oven to 350 degrees.
Roll out one of your pie crusts, and place one in the bottom of a pie tin or plate.
Place all the pie ingredients in a large bowl, and stir until the flour is incorporated. Let it sit for at least 5 minutes.
Place the pie mixture in the pie plate. Roll out the second pie crust and slice into strips for a lattice top. If you don’t want to get that fancy, place the rolled out crust over the filling, crimp the edges, and make 5 or 6 slits in the top.
Brush the top crust with egg wash.
Cover the edges of the pie with foil, and leave the top uncovered.
Place on a cookie sheet (in case the pie bubbles over), place in the oven, and bake for 40 minutes. Take the foil off of the edges and bake for another 15 to 20 minutes, or until all of the pie crust is golden brown.
Remove pie from the oven. Let pie cool for 2 hours to overnight (yeah right).