Cranberry Topped Raised Pie Recipes

CRANBERRY-TOPPED RAISED PIE

Steps:

• If you want to make your own stock: put the chicken and pork bones in a pan, add 600ml water (or enough to just cover) and bring to a gentle simmer. Cover with a lid and cook for 30 mins, then strain and continue cooking to reduce the liquid to about 300ml. The bones will add natural gelatine to the stock so it should set without additional gelatine. But if you want to make sure, add 1 leaf following the method in step 10.
• Mix together all the filling ingredients in a large bowl and season with 1½ tsp salt. Now make the pastry. Pour 150ml water into a saucepan, add the lard and ½ tsp salt, and bring to the boil. Once the lard has melted, remove from the heat.
• Meanwhile, sift the flour and 1 tsp salt together into a large bowl. Pour over the hot liquid and stir vigorously to form a dough.
• Tip onto your work surface and knead for a couple of mins to develop the gluten slightly and create an even-textured pastry. (Once made, keep covered with cling film.)
• Remove roughly one-third of the pastry and set aside to make the lid later. Roll the remaining pastry to the thickness of a £1 coin. You'll need a 20cm-deep springform cake tin to assemble the pie in.
• Line the cake tin with the pastry, pushing it well into the corners and up the sides of the tin (use a small ball of dough to do this). Leave any excess hanging over the top of the tin.
• Add the filling to the pie, packing it tightly - this will expel any air pockets and create a nice flat top for the cranberries to sit on later.
• Roll out the reserved pastry to the same thickness and lift it onto the pie to create a lid. Press into the pastry around the edges and trim off any excess. Crimp with 2 fingers if you like. Brush the top of the pie with beaten egg. Cut a hole in the centre to let the steam out as it cooks. You can now chill it for up to 24 hrs or cook straight away. Heat oven to 180C/160C fan/gas 4.
• Bake for 30 mins, then reduce heat to 150C/130C fan/gas 2 and bake for another 1 hr 45 mins. If you have a meat thermometer, the internal temperature of the pie should be 75C. If not, insert the end of a spoon into the centre of the pie and hold it there for 10 secs - it should be hot to the touch.
• Place the tin on a wire rack to cool, then remove the pie. If you have a blowtorch, blast it around the outside of the tin before removing the pie - this melts the fat sticking the pastry to the tin, making it release more easily. Alternatively, leave the pie at room temperature for 20 mins before removing the tin. Warm the stock and put the gelatine in a bowl of cold water to soften for 5 mins. Squeeze out any drops of water, then add the gelatine to the stock, stir in until dissolved, and season well. Transfer to a jug.
• If there is no gap between the pastry and meat, you'll need to poke a skewer into the hole and wiggle it around to create space for the stock. Pour two-thirds of the stock into the central hole (use a piping nozzle as a funnel, if you have one), or as much as you can, but reserve about 4 tbsp for the topping. Chill for at least 2 hrs.
• Dissolve the sugar with the sherry over a low heat. Once dissolved, bring to the boil and add the cranberries. Cook for 1-2 mins, but remove from the heat before the cranberries burst. Leave to cool. Once the stock in the pie has set to a jelly, top with the cranberries. Melt your remaining jellied stock in a saucepan over a low heat, then use it to brush the cranberries generously. Return to the fridge for 1 hr to set the topping. Enjoy within 3 days.

BAR HARBOR CRANBERRY PIE

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Butter a 9 inch glass pie plate.
• Spread cranberries over the bottom of the buttered pie plate. Sprinkle 1/2 cup of sugar and pecans over the berries. In a medium bowl, mix together the eggs and remaining sugar until well blended. Stir in flour, margarine and shortening, beating well after each addition. Pour over the cranberries.
• Bake for 1 hour in the preheated oven, until the filling is set, and the top is lightly browned.

CRANBERRY CURD PIE WITH MERINGUE TOPPING

Steps:

• Preheat the oven according to the pie-dough package instructions for "Baked Shell." Unroll the pie dough, fit it into a 9-inch pie plate and crimp or decorate the edges as desired. Prick the bottom and sides of the dough with a fork and bake as directed. Let cool completely on a wire rack.
• Preheat the oven to 350 degrees F.
• Separate 4 of the eggs, reserving the egg whites for the meringue. Add the egg yolks, remaining 2 whole eggs, orange zest and juice, salt, 1/3 cup of the sugar and the jellied cranberry sauce to a medium pot. Add the butter, set the pot over medium heat and cook, whisking continuously, until the butter is melted and the curd has thickened and reached a temperature of 170 degrees F on an instant-read thermometer, about 10 minutes. Strain the mixture into a large bowl, then pour into the cooled pie crust. Bake until the curd is just starting to set but still jiggly in the center, 10 to 12 minutes.
• Let the pie cool to room temperature, about 1 hour, then refrigerate until the curd is chilled and completely set, at least 6 hours or up to overnight.
• When ready to serve, make the meringue. Beat the reserved 4 egg whites in a medium bowl with an electric mixer on medium speed until frothy, 2 to 3 minutes. Whisk in the cream of tartar and then gradually add the remaining 1/3 cup sugar, a spoonful at a time. Whisk on medium-high speed until the meringue is glossy and holds a stiff peak when the whisk is lifted, 8 to 10 minutes.
• Dollop the meringue over the pie in an even layer. Use a kitchen torch if desired to brulee the top.

SWEET POTATO PIE WITH CRUNCHY CRANBERRY TOPPING

Steps:

• Heat the oven to 375 degrees F.
• Prick the sweet potatoes with a fork and bake them until they are soft, about 1 hour. Remove from the oven and set aside until they are cool enough to handle.
• While the potatoes are cooking make the pastry: combine the flour, sugar, and salt in a large mixing bowl. Add the butter and mix with a pastry blender or your hands until the mixture resembles coarse crumbs. Pour in the ice water and work it in to bind the dough until it holds together without being too wet or sticky. Squeeze a small amount together, if it is crumbly, add more ice water, 1 teaspoon at a time. Form the dough into a ball, wrap it in plastic wrap, and refrigerate it for at least 30 minutes.
• Sprinkle the counter and a rolling pin lightly with flour. Roll the dough out into a 10-inch circle. Carefully roll the dough up onto the pin and lay it inside a 9-inch pie pan. Press the dough firmly into the bottom and sides so it fits tightly. Trim the excess dough around the rim and pinch the edges to form a border. Place a piece of parchment paper over the crust and fill with uncooked beans or pie weights. Bake the pie crust until it sets, about 20 minutes. Remove the parchment and beans. Brush the bottom with the beaten egg white and set aside.
• While the crust is cooking make the filling: When cool enough to handle, peel the sweet potatoes and puree the pulp in a food processor with 1/2 stick butter and a pinch of salt. Measure 1 1/2 cups puree into a bowl. In another bowl beat the eggs and sugar until the sugar has melted. Add the eggs to the sweet potato puree and whisk well. Add the cream, orange zest, cinnamon, and nutmeg and stir well to combine. Pour the mixture into the pie shell. Place the pie pan on a sturdy cookie sheet to catch any spills. Lower the oven temperature to 325 degrees F and bake until the pie is set but still jiggles slightly, about 40 minutes. Remove from the oven and allow it to cool.
• Meanwhile, put the pecans on a baking sheet and bake them with the pie for about 10 minutes to toast them. Remove them from the oven and let them cool. Thaw the cranberries in a strainer set over a bowl to catch the liquid. Put the cookies, pecans, and cranberries into a food processor and pulse them a few times until they are coarsely chopped. Sprinkle the topping evenly over the cooled pie and serve immediately.

PEAR-CRANBERRY LATTICE PIE

Steps:

• Line a 9-in. pie plate with bottom pastry; set aside. In a large bowl, combine the sugar, cornstarch, cinnamon and allspice. Add pears and cranberries; toss to coat. Spoon into crust; dot with butter., Roll out remaining pastry; make a lattice crust. Trim, seal and flute edges. , In a small bowl, whisk egg and milk; brush over pastry. Sprinkle with additional sugar. Cover pie loosely with foil to prevent overbrowning. , Bake at 450° for 15 minutes. Reduce heat to 350° and remove foil; bake for 40-45 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack.

CRANBERRY STREUSEL PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Smash berries. Stir in sugar and 1/4 cup flour. Pour filling into pie crust.
• Smash walnuts into small pieces. Stir in brown sugar, 1/4 cup flour, and shortening with a pastry blender. The mixture should be crumbly. Sprinkle streusel over pie.
• Place pie on a baking sheet and bake in preheated oven until crust is golden and filling is bubbly, about 45 minutes.

CRANBERRY RAISIN PIE

Steps:

• In a large bowl, combine flour and salt. In another bowl, combine oil and water. Gradually add to flour mixture, tossing with a fork until dough forms a ball. Shape into a ball; divide dough in half so one ball is slightly larger than the other. , Divide dough in half so that one ball is slightly larger than the other. Roll out larger ball on a lightly floured surface to fit a 9-in or 10-in. pie plate. Transfer pastry to pie plate. Trim pastry even with edge of plate; set aside. , For filling, in a large saucepan, combine the sugar, flour, cinnamon, salt and nutmeg; gradually stir in orange juice until smooth. Stir in cranberries and raisins; bring to a boil. Reduce heat; cook and stir over medium heat until thickened, about 5 minutes. Pour into crust. , Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in top or use a 1-1/2-in. holly leaf cutter to make a design. , Brush pastry with milk if desired. Bake at 400° for 35-40 minutes or until golden brown and filling is bubbly. Cool on a wire rack. Refrigerate leftovers.