Cranberry Slab Pie
How to Make Hoisin Fried Rice | Rachael Ray
Anthony Michael Hall Talks "Halloween Kills" Story: "It's classi…
You're Doing It Wrong: How to Burn + Extinguish Your Candles So …
How to Make Crispy Skin Chicken with 5-Spice and Sichuan Pepper …
How to Make Bifteki (Greek Burger Patties) | Rachael Ray
How to Tell if Someone's Been in Your House While You're Away, A…
First Makeover Back in the Studio is for a Deserving Woman Who's…
Jeremy Sisto Teases Loophole That Could Allow Him to Make an App…
How to Kick Out a Car Window If You're Kidnapped | Former CIA Of…
This 16-Year-Old Started Her Secret Identity Movement for All Wo…
How to Transition Back to "Real Clothes" with Comfortable Staple…
How to Make Chicken with Apples and Pears and Cheesy Potatoes | …
Why New York Times-Bestselling Thriller Writer Brad Meltzer Was …
Jennifer Tilly on Her Chucky Character Never Aging: "It's Really…
Family-Run Vietnamese Restaurant Lilly's Cafe Is Still a New Orl…
How to Make Corn Crème Brûlée | Richard Blais
How to Make Charred Radicchio Salad | Rachael Ray
How to Make Butter-Basted Ribeye Steaks | Richard Blais
How to Make Bucatini with Creamy Bacon and Onion Sauce | Rachael…
- 3 sticks butter
- 3 3/4 cups flour
- 1 tablespoon plus 2 teaspoons sugar
- 9 tablespoons water
- 2 tablespoons apple cider vinegar
- 2 quarts cranberries, fresh
- 2 cups cranberries, dried
- 1 1/2 cup sugar
- 1/3 cup cornstarch
- 1 teaspoon salt
- Zest of an orange
- 1 egg, yolk
- 1/3 cup heavy cream
- 1 tablespoon sugar, preferably turbinado
Dice the butter and place into the freezer. Place flour, sugar and salt into the bowl of a food processor. In a measuring cup, combine water, apple cider vinegar and some ice.
Put the cold butter into the food processor with the flour mixture and pulse 4 times for 3 seconds each time. Then run the food processor and stream in the water/vinegar mixture.
Dump the dough out onto some plastic wrap. The dough should be a crumbly, damp mixture with big pieces butter throughout.
Shape the dough into a fat disk and wrap it tightly in plastic wrap. Place into the fridge to chill for at least 1 hour or until firm.
Preheat oven to 350°F.
For the filling, in a medium-size mixing bowl, toss together the cranberries, dried cranberries, sugar, cornstarch, salt and orange zest. Set aside.
To build the pie, remove the dough from the plastic wrap and place onto a floured work surface. Cut 1/4 of the pie dough off and set aside. Using a medium-sized cookie sheet as your guide, roll the remaining dough into a large rectangle a few inches larger than the baking sheet. Place it into the cookie sheet and let the edges hang over the edges of the pan. Pour the filling into the crust, piling more berries towards the middle of the pie.
Roll out the reserved pie dough into a rectangle big enough to cover the top of the pie. Place the dough on top and fold any pie dough hanging over the edges over to crimp the edges. Using a sharp knife, cut a few slits into the top of the pie to vent.
In a small bowl, whisk the egg yolk with heavy cream. Using a pastry brush, brush the top of the pie. Sprinkle the sugar evenly over the top.
Bake for 1 hour or until the crust is golden brown. Let cool for at least an hour before serving.