![Cranberry pie](/_next/image?url=https%3A%2F%2Fcdn.sanity.io%2Fimages%2Fx3j75o5u%2Fproduction%2F9456647a6d71c91b203eda1427c43fe31dc9a80d-1500x750.jpg&w=2048&q=75)
Cranberry pie
11 December 2017
![label](/_next/image?url=%2Fkcals.png&w=96&q=75)
359
calories
![label](/_next/image?url=%2Fpreptime.png&w=96&q=75)
1.5
hours
![label](/_next/image?url=%2Fserving.png&w=96&q=75)
14
servings
Ingredients
- 2 x sweet pastry dough
- 550g fresh or frozen cranberries
- 150g sugar
- 60ml red wine
- zest of 1 orange
- 1 tsp mixed spice
- 2 tbsp cornstarch
- 2 tbsp butter
- 1 egg to brush the top
- 1 tbsp sugar to sprinkle
Method
- Make two portions of sweet pastry dough. Put the dough in a plastic wrap and refrigerate until ready to use.
- In a large saucepan mix together cranberries, sugar, wine, zest, and mixed spice. Cook over a medium heat until berries release their juices. Bring it to boil.
- Mix cornstarch with 2-3 tbsp of cold water and add to the cranberry filling. Mix thoroughly and let it boil for 1 minute. Let the filling cool down.
- Preheat the oven to 180C.
- Roll out the first disc of pie crust and line a 20-23cm pie dish with it. Trim the edges.
- Roll out the second disc of pie crust and cut out the design (you can use cookie cutters, or you can make stripes with a knife).
- Fill the pie crust with a filling, dot with butter and decorate the top with the rest of the dough.
- Whisk the egg with 1 tbsp water and brush the top of the pie with it. Sprinkle with sugar.
- Bake for 40-45 minutes until the top is golden brown and the filling is bubbling.
- Let it cool before cutting.
DAY 11.
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