I know Thanksgiving is tomorrow and most people have probably had their menu planned for a while but I couldn’t resist sharing this pie because I absolutely adore it. The pie is inspired by the fresh cranberry relish my family has been making for years. The relish is made by processing fresh cranberries, raspberries and orange with a bit of sugar in the food processor until everything is well blended. It is my favorite thing about Thanksgiving, I could eat it by the tub. The combination of flavors is just perfect in my book and I love that it isn’t overly sweet like many cranberry sauces. Although I will admit, I will gladly eat almost any cranberry sauce, or frankly anything made with cranberries, since they are one of my favorite things. I even drink water with a splash of unsweetened cranberry juice the way others might add lemon.
This pie takes all the flavors from the fresh cranberry relish and reimagines them as a double crust fruit pie. Since what I love most about cranberries is their tanginess the pie is not overly sweet, but is the perfect balance of sweet and tart. One of the best things about this pie is that it can be made any time of year. (While that is technically true of pumpkin pie as well people look at you a bit strangely if you bring pumpkin pie to a party in July.) This pie is equally good with fresh or frozen cranberries and raspberries. This time of year I make it with fresh cranberries and frozen raspberries but in the middle of summer when raspberries are at their peak it would be just as fabulous with fresh raspberries and frozen cranberries (or even frozen everything). I had a bag of kumquats in the freezer, stashed from the huge harvest this spring, so I threw some in. I love the added layer of flavor the kumquats add to the pie. If kumquats are had to come by (or, like my husband, you do not like them for some reason) the zest of an orange makes a great substitute.
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Ingredients & Instructions
Ingredients & Quantities
- Crust for a double crust pie (double either of these recipes)
- 10 ounces cranberries, coarsely chopped
- 10 ounces raspberries (frozen is fine, do not defrost before using)
- 8 kumquats (2.5 oz) finely chopped (or the zest of one orange)
- 1 cup sugar
- ½ cup flour
Preheat the oven to 425.
Roll out one of the crusts into a 12 inch circle between two pieces of lightly floured parchment paper. Remove one side of the parchment. Place the pie pan gently over the crust and using two hand carefully invert the pan and the crust. Remove the remaining parchment paper and fit the crust into a 9-inch pie pan. If it cracks just press it back together with your fingers or patch it with any remaining dough. Remove the excess from the edges, leaving a 1 inch overhang and crimp the remaining dough to make the sides. Roll out the remaining crust between two piece of parchment paper and set aside.
Combine the remaining ingredients in a large bowl. Pour the filling into the crust. Remove one piece of the parchment paper and carefully invert the crust. Peel the parchment off and crimp the edges together. Slash the crust a few times with a knife to make vents for the steam to escape.
Bake the pie for 10 minutes. Reduce the oven heat to 350 and bake for an additional 45 minutes. If the edges are browning too much cover the edges with an aluminum foil collar. Remove the pie from the oven and let cool until just warm before serving.
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