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 |
| Active: | 40 min |
| Yield: | 8 to 10 servings |
Ingredients
- 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
- 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
Instructions
- 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.
Nutrition Facts
| 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 |
Reviews
This was fantastic, like an extra-tart cherry pie but we could still taste the cranberries. The bottom crust was nicely flaky and the extra-sweet top crust balanced the sour of the berries. I followed the recipe exactly. This was worth the extra trouble of cutting the cranberries in half, will make again.