Cranberry Sage Pie
Posted by ReadyMade
Written by Jeanette Abbink, Photography by Marcus Nilsson
“We had originally thought to do this pie with juniper berries, but we like how the sage is more subtle yet still very unique.” —Melissa
Serves: 8
Skill Level
Moderate
Active Time
Weekend
Cost
$
- For the Crust:
- 2½ c all-purpose flour
- 1 t salt
- 1 T sugar ½ lb (2 sticks) cold unsalted butter, cut into ½-inch pieces
- 1 c water with ice
- ⅛ c cider vinegar
- For the Filling:
- 1 T fresh sage, coarsely chopped
- ⅛ c plus ½ c white sugar
- 4 c whole cranberries, fresh or frozen (thawed)
- 1 c dried cranberries
- 1 large baking apple, such as Granny Smith, peeled and grated
- 1 T vanilla extract
- 3 T spiced rum (optional)
- 2 eggs, divided
- ½ c packed brown sugar
- ¼ t salt
- 4 T arrowroot (or ¼ c cornstarch, sifted)
- Pinch cinnamon
- Pinch allspice
- 1 T milk
- Demerara sugar
Materials
- Whisk
- Large bowl
- Oven
- Fridge
- Food processor
Tools
One day ahead, make crust: Whisk flour, salt, and sugar in a large bowl. Add butter and toss. Use a pastry blender to cut the butter into the flour, working quickly until mostly pea-sized pieces of butter remain.
Combine the ice water and vinegar and sprinkle 4 tbsp over the flour mixture and mix with a spatula. When the liquid is fully incorporated, add more, 1-2 tbsp at a time. Mix until dough comes together in a ball, with some dry bits remaining.
Squeeze lightly with your fingertips to bring dough together, sprinkling dry bits with more liquid if necessary.
Divide dough in half, shape into flat discs, wrap in plastic, and refrigerate for at least an hour (overnight is preferred) before using.
Preheat oven to 425°F.Roll the bottom crust to fit a 9-inch pie pan. Leave about ½ inch of the rolled out crust beyond the pan’s edge. Chill in the fridge.
Roll out the top crust and cut into 1-inch-wide lattice strips on a piece of parchment paper placed over a baking sheet. Place a piece of plastic wrap over the lattice and chill it in the fridge.
Combine the sage and ⅛ cup of white sugar in a food processor.
Roughly chop 2 cups of the whole cranberries (you can also use a food processor). Combine the chopped, whole, and dried cranberries with the grated apple. Mix in the vanilla extract, spiced rum, and one of the eggs, lightly beaten.
Whisk together remaining dry ingredients (except the Demerara sugar) and the sage sugar. Combine with the cranberry mixture.
Remove crust from the fridge. Use a slotted spoon to transfer the cranberry mixture to prepared pie shell.
Arrange the lattice on top and trim or fold the ends to match the edge of the bottom crust. Roll the crust in from the outer edge to seal the two layers together. Go around the crust, pressing the layers together with your fingers.
Place pie in fridge or freezer for 10-15 minutes to firm up the crust.
Remove pie and brush crust with the remaining egg beaten with 1 tbsp milk. Sprinkle with Demerara sugar.
Bake at 425°F for 15-20 minutes on a rimmed baking sheet on the bottom rack until crust just starts to brown.
Reduce the oven temperature to 350°F, move the pie to the center rack, and bake for 45-55 minutes more. The pie is finished once the juices are bubbling and the bottom crust is browned. Let cool and serve slightly warm or at room temperature with a heaping dollop of whipped cream.
