Pie Crust: In
a food processor, place the flour, salt, and sugar and process until
combined. Add the butter and process until the mixture looks like
coarse crumbs. Add about 1/4 cup (60 ml/grams) water and process until the dough just holds together when pinched. If
necessary, add more water. Turn the dough onto your work surface and gather into a ball. Divide the dough in half
(about 330 grams each), flattening
each half into a disk, cover with plastic
wrap, and refrigerate for about one hour, or until firm.
Cranberry Raisin Filling:
While the pastry is chilling, place the cranberries, raisins, water, orange juice, and lemon juice in a saucepan and bring
to a boil. Adjust the heat to a gentle boil, and cook until the skins of the
cranberries pop, about 3-5
minutes. Remove from heat, add the diced apples, sugar, candied mixed peel,
lemon or orange zest, chopped nuts, ground cinnamon, salt, and rum, if using. Let cool to
room temperature. You can make the filling ahead of time and store it
in the refrigerator for several days.
After the dough has chilled,
remove one portion from the fridge and place on a lightly floured surface. Roll
the pastry into a 12 inch (30 cm) circle. (To prevent the
pastry from sticking to the counter and to ensure even thickness, keep
lifting up and turning the pastry a quarter turn as you roll (always roll from
the center of the pastry outwards).) Fold
the dough in half and transfer to a 9 inch (23 cm)
pie pan. Tuck the overhanging
pastry under itself, crimping as desired. Cover and refrigerate for
about 30 minutes before filling.
Next, roll the second round of pastry into a 12 inch (30 cm)
circle. Using a 2 1/2 inch (6 cm) star shaped cookie cutter, cut out 20
stars. With the scraps you can cut out smaller stars. Place the stars on
a parchment paper-lined baking sheet, cover with plastic wrap, and place in the
refrigerator for about 30 minutes.
In a small bowl, whisk together the
egg and cream.
Assemble: Pour the Cranberry Raisin Filling into the pie pan lined with pastry. Cut 1
tablespoon (14 grams) of butter into small pieces and sprinkle over the filling.
lightly brush the edges of the pastry with the egg wash. Next,
the pastry stars with the egg wash. Starting at the outside edge of the pie,
place the pastry stars in a circular pattern on top of the filling, making sure
the edges of the stars are touching. Sprinkle the pastry stars with a little
granulated white sugar. Place the assembled pie in the refrigerator.
Then preheat your oven to 425 degrees F
(215 degrees C). If using an electric oven, place the wire rack in the
bottom third of your oven.
Place the pie pan on a larger baking sheet. Bake the pie until the crust is
golden brown and the filling is starting to bubble at the edges (about 30
minutes). Remove from oven and let cool about three hours, or until the filling
has set, before serving.
Makes 1 - 9 inch (23 cm) pie.
Scan for Demonstration Video
3/4 cups (350 grams)
(4 grams) salt
1 tablespoon (15 grams)
granulated white sugar
(225 grams) unsalted butter, chilled, and cut into 1 inch (2.5 cm)
1/4 to 1/3 cup (60 - 80 ml/grams) icy cold water
Cranberry Raisin Filling:
1 1/2 cups (150 grams) raw
fresh or frozen cranberries
1/2 cup (90 grams) seedless
dark or golden raisins
1/4 cup (60 ml/grams) water
1/4 cup (60 ml/grams) orange juice
1 tablespoon lemon juice
1 cup (130 grams) peeled and
diced apple (about 1 large)
2/3 cup (140 grams) firmly
packed light brown sugar
1/4 cup (40 grams) candied mixed peel (optional)
teaspoon lemon or orange zest (outer skin)
1/2 cup (50 grams) chopped
walnuts or pecans
1/2 teaspoon ground cinnamon
1/4 teaspoon (1 gram) salt
1 tablespoon Rum or Grand
large egg (50 grams), at room temperature
tablespoon cream (light, heavy, or half-an-half)