Cranberry Sage Pie

Source: Emily Elsen and Melissa Elsen

Ingredients

  • dried cranberries 3/4 cup
  • chopped sage 1 tbsp
  • granulated sugar 1/2 cup
  • brown sugar 1/2 cup
  • arrowroot powder 4 tbsp
  • cinnamon 1/2 tsp
  • allspice 1/2 tsp
  • salt 1/2 tsp
  • fresh or frozen cranberries 4 cups
  • baking apple like Northern Spy or Golden Delicious 1 count
  • vanilla extract 1 tablespoon
  • egg 1 count

Instructions

  1. Have ready and refrigerated one pastry-lined 9-inch pie pan and pastry round or lattice to top.

  2. In a heatproof bowl, pour boiling water over the dried cranberries to cover by about an inch. Allow them to plump while making the remaining filling.

  3. In a food processor fitted with the blade attachment, combine the chopped sage, granulated sugar and brown sugar, arrowroot powder, cinnamon, allspice, and salt. Process until sage is fully blended.

  4. Using the same food processor, process half the fresh or frozen cranberries to a rough chop. Add them and the remaining cranberries to the sugar mixture.

  5. Peel and shred a baking apple like Northern Spy or Golden Delicious in a large cheese grater.

  6. Drain excess water from the dried cranberries without squeezing or pressing them. Mix them with vanilla extract and egg into the sugar/cranberry mixture.

  7. Fill refrigerated pie crust and refrigerate for a further 10 minutes.

  8. Bake for 20 minutes at 425F.

  9. Bake for a further 35 minutes at 375F until the pastry is a deep golden brown and the juices are bubbling throughout.

  10. Serve after cooling on a rack for at least 90 minutes

Design by Sam Lucidi (samlucidi.com)
Subtle Patterns (Subtle Patterns) / CC BY-SA 3.0