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cranberry sage pie

CRANBERRY SAGE PIE

A warm, autumnal pie that is sweet and tart at the same time
Course Dessert
Cuisine North American
Keyword dried cranberries, pie pastry, sage
Prep Time 25 minutes
Cook Time 1 hour
Total Time 1 hour 25 minutes
Servings 8

Ingredients

  • My Perfect Pie Crust Recipe for double crust pie
  • 3/4 cup dried sweetened cranberries
  • 1 tbsp coarsely chopped fresh sage
  • 1/2 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 1/2 tsp kosher salt
  • 4 tbsp ground arrowroot (or arrowroot flour)
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground allspice
  • 4 cups whole cranberries (fresh or frozen)
  • 1 small baking apple , i.e. Northern Spy or Golden Delicious
  • 5 dashes of cardamom bitters (optional)
  • 1 tbsp vanilla
  • 1 large egg , slightly beaten
  • Egg wash (1 large egg whisked with 1 tsp water and pinch of salt)
  • Raw or demerara sugar

Instructions

  1. Preheat oven to 425F

    Have pie plate lined with pie dough in refrigerator, and the other disk ready to roll out into desired top.

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

  3. In a food processor, combine the chopped sage, both sugars, salt, arrowroot, cinnamon and allspice. Process till sage is fully incorporated. Place into a large bowl.
  4. Use the same processor to briefly process 2 cups of the whole cranberries to a rough chop. Add these, along with the remaining 2 cups of whole cranberries to the bowl with the sugar mixture.
  5. Peel and shred the apple on a box grater. Drain the dried cranberries from the bowl of water, but do not squeeze or press them. Add the apple and dried drained cranberries to the bowl of filling. Mix well. Stir in the bitters if using, the vanilla extract and the egg. Mix well. Pour into the refrigerated pie shell. Arrange a lattice, or pastry round on top with vents, and crimp as desired.

  6. Chill the pie for 10-15 minutes in the refrigerator.

  7. Take pie out of the refrigerator and brush with egg wash. Sprinkle with desired amount of sugar.

  8. Place the pie on the rimmed baking sheet on a rack set at the lower third of the oven. Bake for 20-25 minutes, or until the pastry is set and beginning to brown.

  9. Lower the oven temperature to 375 F and move the pie to the centre rack. Continue to bake until the pastry is golden brown, and the juices are bubbling, another 35-45 minutes.
  10. Allow to cool completely on a rack, a good 2-3 hours. Serve warm or at room temperature.

Recipe Notes

This pie is awesome with whipping cream, perhaps slightly spiked with maple whiskey or bourbon! You can keep this pie for up to 2 days at room temperature, or 3 days in the refrigerator. Who are we kidding, it won't last that long.

Adapted from Four and Twenty Blackbirds Pie Book