Recipe courtesy of
Steve Jackson
for
Food Network Kitchen
From:
Food Network Magazine
Recipe courtesy of
Steve Jackson
for
Food Network Kitchen
Watch how to make this recipe.
From:
Food Network Magazine
Cranberry-Almond Pie
Getting reviews...
- Level: Easy
- Total: 3 hr 30 min (plus cooling)
- Active: 40 min
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 392
- Total Fat
- 21 g
- Saturated Fat
- 11 g
- Carbohydrates
- 48 g
- Dietary Fiber
- 4 g
- Sugar
- 26 g
- Protein
- 5 g
- Cholesterol
- 64 mg
- Sodium
- 152 mg
Anytime you eat cranberries, chances are they’re from Wisconsin. The state produces 60% of our national supply. Naturally, the cranberry is the state’s official fruit — and the star of this tangy-sweet treat.
- Level: Easy
- Total: 3 hr 30 min (plus cooling)
- Active: 40 min
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 392
- Total Fat
- 21 g
- Saturated Fat
- 11 g
- Carbohydrates
- 48 g
- Dietary Fiber
- 4 g
- Sugar
- 26 g
- Protein
- 5 g
- Cholesterol
- 64 mg
- Sodium
- 152 mg
Ingredients
For the Crust:
For the Filling:
Directions
- Make the crust: Pulse the flour, granulated sugar and salt in a food processor to combine. Add the butter and pulse a few times until the mixture looks like coarse meal with some pea-size bits of butter. Drizzle in the vinegar and 3 tablespoons ice water, then pulse a few more times until the dough starts to clump together. Pinch the dough with your fingers: If it doesn’t hold together, add up to 1 more tablespoon ice water, a little at a time. Turn out the dough onto a sheet of plastic wrap and press into a 6-inch disk. Wrap tightly and refrigerate until firm, at least 1 hour and up to overnight.
- Roll out the dough on a lightly floured surface into a 13-inch round. Ease the dough into a 9-inch pie plate. Trim any overhanging dough, then crimp the edges with your fingers. Refrigerate the crust at least 1 hour before filling and baking.
- Preheat the oven to 350˚ F. Make the filling: Combine the cranberries, almonds, 1/2 cup brown sugar, the cinnamon, allspice and salt in a bowl and toss until evenly coated. Spread the mixture in the crust.
- Beat the egg in a medium bowl with a mixer on medium-high speed until light in color and thick like whipped cream, about 5 minutes. Beat in the remaining 1/4 cup brown sugar and the granulated sugar, then beat in the flour, melted butter and almond extract; the batter should be the consistency of cake batter. Dollop spoonfuls of the batter over the cranberry filling, leaving gaps in between.
- Bake the pie until the batter is golden brown and the crust is browned and cooked through, 50 to 55 minutes. Transfer to a rack and let cool completely. Serve with ice cream or whipped cream.
Cook’s Note
Frozen cranberries can retain a lot of liquid, which might make your pie soggy. If using frozen berries, be sure to thaw them and blot them dry thoroughly before using.
