Ingredients
Scale
- 2 ½ cups all-purpose flour
- 1 tablespoon granulated sugar
- 1 teaspoon salt
- 1 cup (2 sticks) unsalted butter, very cold and cubed
- ½ cup cold buttermilk
- 6 cups fresh cranberries (about 1.5 lbs)
- 1 ¼ cups granulated sugar
- 2 tablespoons cornstarch
- 1 tablespoon orange zest
- 2 tablespoons fresh orange juice
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- 1 egg (for egg wash) + 1 tablespoon sugar for sprinkling
Instructions
- In a large bowl, whisk together the flour, sugar, and salt. Add the cold, cubed butter. Use a pastry cutter or your fingers to work the butter into the flour until it resembles coarse crumbs with some pea-sized chunks remaining. Drizzle the cold buttermilk over the mixture. Toss gently with a fork until the dough just starts to come together. Divide the dough into two disks, wrap them tightly in plastic wrap, and refrigerate for at least one hour.
- In a medium saucepan, combine 2 cups of the cranberries, the sugar, orange juice, and orange zest. Cook over medium heat for about 5 to 7 minutes, stirring occasionally, until the berries burst and the mixture becomes syrupy. Remove from heat and stir in the remaining 4 cups of fresh cranberries, cornstarch, vanilla, and cinnamon. Let the filling cool completely before adding it to the crust.
- On a lightly floured surface, roll out one disk of dough into a 12-inch circle. Carefully drape it over a 9-inch pie plate and trim the edges, leaving a small overhang. Roll out the second disk of dough. You can leave it whole for a solid top (make sure to cut vents) or cut it into strips to create a festive lattice pattern.
- Pour the cooled cranberry filling into the prepared bottom crust. Place the top crust or lattice over the filling. Fold the bottom overhang over the top edge and crimp to seal. In a small bowl, beat the egg with a splash of water and brush it generously over the crust. Sprinkle the top with a tablespoon of sugar for a sweet crunch.
- Preheat your oven to 400°F (200°C). Place the pie on a parchment-lined baking sheet to catch any drips. Bake for 20 minutes, then reduce the heat to 375°F (190°C) and bake for another 30 to 35 minutes. The crust should be deep golden brown, and the filling should be bubbling. Allow the pie to cool for at least 3 hours before slicing to let the filling set.
- Cook Time: 1 hour 35 minutes