Buttery Cranberry Pie

Ingredients and Weight:

• Pie Crust:

  • All-purpose flour - 2 cups (250g)
  • Sugar - 1/2 cup (100g)
  • Salt - 1/2 teaspoon
  • Unsalted butter, cold and cut into cubes - 1 cup (2 sticks or 227g)
  • Ice water - 6-8 tablespoons

• Cranberry Filling:

  • Fresh cranberries - 12 ounces (340g)
  • Sugar - 1 cup (200g)
  • Light brown sugar - 1/2 cup (100g)
  • Ground cinnamon - 1 teaspoon
  • Ground nutmeg - 1/4 teaspoon
  • Lemon juice - 2 tablespoons

• Topping:

  • Granulated sugar - 1/2 cup (100g)
  • Cold unsalted butter - 1/4 cup (57g), cut into small cubes
  • All-purpose flour - 1/4 cup (50g)

Preparation Time:

30 minutes

Cooking Time:

1 hour 15 minutes

Difficulty Level:

3 (Medium)

Preparation Method Steps:

1. Prepare the pie crust: In a large bowl, whisk together the flour, sugar, and salt. Add the cold butter cubes and use your fingers or a pastry cutter to work them into the flour until it resembles coarse crumbs. Gradually add 6-8 tablespoons of ice water, 1 tablespoon at a time, and mix until the dough just comes together. Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

2. Prepare the cranberry filling: In a large bowl, combine the cranberries, sugar, brown sugar, cinnamon, nutmeg, and lemon juice. Stir well to combine.

3. Preheat the oven: Preheat your oven to 375°F (190°C).

4. Roll out the dough: On a lightly floured surface, divide the dough into two equal halves. Roll out each half into a 12-inch (30cm) circle. Transfer one circle to a 9-inch (23cm) pie plate and trim the edges. Pour the cranberry filling into the pie crust.

5. Make the topping: In a medium bowl, combine the granulated sugar, cold butter, and flour. Use your fingers to work the ingredients together until it resembles coarse crumbs. Sprinkle the topping evenly over the cranberry filling.

6. Bake the pie: Place the pie on a baking sheet and bake for 1 hour to 1 hour 15 minutes, or until the crust is golden brown and the filling is bubbling.

7. Cool and serve: Let the pie cool for at least 30 minutes before serving.

Nutritional Information:

Per slice (1/8 of the pie):

• Calories: 350
• Fat: 15g
• Cholesterol: 50mg
• Sodium: 150mg
• Carbohydrates: 45g
• Protein: 2g

Dish Characteristics:

• Cranberry Pie is a sweet and tangy dessert with a flaky buttery crust and a juicy, flavorful cranberry filling.
• Cranberry Pie is a popular dish in the United States, typically enjoyed during Thanksgiving and Christmas.
• The bright red color of the cranberries makes Cranberry Pie a festive and visually appealing dish.

User Comments:

• "This Cranberry Pie is absolutely delicious! The crust is flaky and buttery, and the cranberry filling is tart and sweet. It's the perfect dessert for any occasion."
• "I love the combination of cranberries and spices in this pie. It's so flavorful and comforting."
• "This is the best Cranberry Pie I've ever had. It's so easy to make and always turns out perfectly."
• "I'm not a big fan of cranberries, but I really enjoyed this pie. The crust is amazing and the filling is not too tart."
• "This pie is a must-try for any cranberry lover. It's the perfect balance of sweet and tart."

Special Precautions and Tips:

• To ensure a flaky crust, make sure the butter is cold and cut into small cubes.
• Do not overmix the dough, as this will result in a tough crust.
• If the dough is too dry, add 1 tablespoon of ice water at a time until it comes together.
• If the dough is too wet, add 1 tablespoon of flour at a time until it becomes manageable.
• Bake the pie on a baking sheet to prevent the filling from spilling over into the oven.
• Let the pie cool for at least 30 minutes before serving to allow the filling to set.