Four & Twenty Blackbirds' Cranberry-Sage Pie
- For the crust:
- 21/2 cups all-purpose flour
- 1 teaspoon kosher salt
- 1 tablespoon sugar
- 2 sticks unsalted butter, cold, cut into 1/2-inch pieces
- 1 cup cold water
- 1/4 cup cider vinegar
- 1 cup ice cubes
- For the cranberry-sage filling:
- 3/4 cup dried cranberries
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1 tablespoon coarsely chopped fresh sage
- 1/2 teaspoon kosher salt
- 4 tablespoons ground arrowroot
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground allspice
- 4 cups fresh cranberries, or two 10-ounce bags frozen
- 1 small baking apple, such as Northern Spy or Golden Delicious, peeled and coarsely grated
- 1 tablespoon vanilla extract
- 1 large egg, lightly beaten
- For the egg wash:
- 1 large egg
- 1 teaspoon water
- Pinch salt
- Demerara sugar, for finishing
- 1. Make crust: In a bowl, combine flour, salt and sugar. Add butter and coat with flour mixture. Use a pastry blender or bench scraper to cut butter into flour, working quickly, until pea-size pieces form.
- 2. In a small bowl, combine water, vinegar and ice. Sprinkle 2 tablespoons water mixture over flour mixture. Use a bench scraper or spatula to fully incorporate into flour. Continue to incorporate water mixture, 1-2 tablespoons at a time, until dough just begins to form a ball. Use your hands to fully bring dough together into a ball.
- 3. Divide dough into two equal pieces. Shape each into a flat disc and wrap in plastic. Refrigerate at least 1 hour and preferably overnight.
- 4. On a lightly floured surface, roll out 1 dough disk, rotating periodically, into a circle 14 inches across and about 1/8-inch thick. Place dough in a 9-inch pie pan, pressing into sides, and refrigerate.
- 5. Make filling: Fill a heatproof bowl with dried cranberries. Pour boiling water into bowl, covering cranberries by about 1 inch. Meanwhile, in a food processor fitted with blade attachment, pulse sugars, sage, salt, arrowroot, cinnamon and allspice until fully combined. Transfer sugar mixture into a large bowl.
- 6. In the food processor, roughly chop 2 c fresh or frozen cranberries. Add chopped and remaining whole cranberries to sugar mixture.
- 7. Drain plumped dried cranberries in a colander. Add apple and plumped cranberries to sugar mixture and stir to combine. Stir in vanilla extract and egg until combined.
- 8. Make pie: Pour filling into refrigerated pie shell. Chill filled pie shell 10-15 minutes. Meanwhile, position oven racks in bottom and center positions and place a rimmed baking sheet on bottom rack. Preheat oven to 425 degrees.
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Taken from www.epicurious.com/recipes/member/views/four-twenty-blackbirds-cranberry-sage-pie-52561111 (may not work)