I am addicted to making pies. I don’t bake anything else. And I think I am getting better. It has become a standing thing that whenever we get together with our friends Al and Jamie, I bake a pie. They never ask, and I never actually tell them, I just show up with a new flavour pie in my hands. Please, if you secretly hate it, I will stop.
Last time we got together with them I made a Cranberry Cherry pie (from Better Homes and Gardens). This was a new recipe that I was trying out and it came with its own pitfalls and challenges. I did my first lattice top which I think turned out pretty nicely and it was my first time using frozen fruit for a pie. When using frozen fruits for a pie I would suggest letting the fruit completely thaw and drain, to help limit the amount of liquid in your pie. Besides the excessive amount of liquid in the pie, the flavour of the filling was sweet with a slight tartness from both the cranberries and the cherries. There was a bit of citrus from the orange zest which complimented the zing of the ginger; but since I don’t love ginger, I would not use this next time. If you do want to use ginger, I would suggest not using candied ginger because it doesn’t melt or become part of the flavour. It stays whole and very distinct.
I liked the combination of cranberries and cherries but because the filling was so liquid I don’t know if I would attempt this again or just fault the recipe. Also, there are too many types of pie in the world to make the same recipes twice!
Recipe below the cut and happy munching!
- 3/4 cup granulated sugar
- 1/2 cup packed brown sugar
- 1/3 cup cornstarch
- 2 tablespoons finely snipped crystallized ginger
- 1 teaspoon finely shredded orange peel
- 4 1/2 cups fresh or frozen unsweetened pitted tart red cherries
- 1 cup cranberries
- Pastry for Double-Crust Pie (see recipe below)
2. Preheat oven to 375 degrees F. Prepare Pastry for Double-Crust Pie. Transfer half of the pastry to 9-inch pie plate. Trim to 1/2 inch beyond edge of pie plate. Transfer filling to pastry-lined pie plate.
For twisted lattice top::3. Cut remaining rolled-out pastry into 3/4-inch strips. Twist strips and weave over filling in lattice pattern. Press ends of strips into bottom pastry rim. Fold bottom pastry over ends of strips; crimp edge. Brush pastry with milk and sprinkle with additional granulated sugar.
4. Place pie on baking sheet. To prevent overbrowning, cover edge of pie with foil. Bake for 30 minutes (or 50 minutes if using frozen fruit). Remove foil. Bake for 25 to 35 minutes more or until filling is bubbly 2 inches from edge and pastry is golden. Cool on wire rack. Makes 8 servings.
- 2 1/4 cups all-purpose flour
- 3/4 teaspoon salt
- 2/3 cup shortening
- 7 – 8 tablespoons cold water