Cranberry Pie · Faith Middleton's Food Schmooze

Name: Cranberry Pie · Faith Middleton's Food Schmooze
Ingredients: 1 quart (396 grams) whole cranberries (fresh or unthawed frozen, divided); 1-1/4 cups (250 grams) sugar; 2-1/2 teaspoons (6 grams) cornstarch; 1 pinch freshly ground nutmeg; 1/4 teaspoon salt ((a pinch)); 1/2 teaspoon fresh orange zest (or 1 tablespoon orange liqueur); 1/2 cup (60 grams) chopped walnuts ((optional)); 1 recipe for double-crust pie dough (See Recipe Notes for link); 1 knob butter (the size of a small walnut, cut into small pieces for dotting the top of the filling); 1 - 2 teaspoons (4 - 8 grams) sugar (for sprinkling on top of the pie); 1 egg white (plus 1 tablespoon (15 grams) water, fork beaten)

foodschmooze.org

Try this cranberry pie in the fall or winter when you are craving the bright taste of a sour cherry pie. Add pecans to this filling if you’d like, as well as so

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at foodschmooze.org.

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Ingredients

1 quart (396 grams) whole cranberries (fresh or unthawed frozen, divided)
1-1/4 cups (250 grams) sugar
2-1/2 teaspoons (6 grams) cornstarch
1 pinch freshly ground nutmeg
1/4 teaspoon salt ((a pinch))
1/2 teaspoon fresh orange zest (or 1 tablespoon orange liqueur)
1/2 cup (60 grams) chopped walnuts ((optional))
1 recipe for double-crust pie dough (See Recipe Notes for link)
1 knob butter (the size of a small walnut, cut into small pieces for dotting the top of the filling)
1 - 2 teaspoons (4 - 8 grams) sugar (for sprinkling on top of the pie)
1 egg white (plus 1 tablespoon (15 grams) water, fork beaten)