Cranberry-Almond Pie
- Level: Easy
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 392
- Total Fat
- 21
- Saturated Fat
- 11
- Carbohydrates
- 48
- Dietary Fiber
- 4
- Sugar
- 26
- Protein
- 5
- Cholesterol
- 64
- Sodium
- 152
- Total: 3 hr 30 min (plus cooling)
- Active: 40 min
Ingredients
For the Crust:
1 1/4 cups all-purpose flour, plus more for dusting
1 tablespoon granulated sugar
1/2 teaspoon salt
1 stick cold unsalted butter, cut into small pieces
1 tablespoon apple cider vinegar
3 to 4 tablespoons ice water
For the Filling:
4 cups cranberries, thawed and blotted dry if frozen, halved (see Cook’s Note)
1/2 cup finely chopped sliced almonds
3/4 cup packed light brown sugar
1/2 teaspoon ground cinnamon
1/8 teaspoon ground allspice
Pinch of salt
1 large egg
1/4 cup granulated sugar
1/2 cup all-purpose flour
6 tablespoons unsalted butter, melted and cooled
1/2 teaspoon pure almond extract
Vanilla ice cream or sweetened whipped cream, for serving
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.