Most people see cranberries just once per year—in a single course, of a single meal, as a side dish to accompany a roast turkey. We don’t think that is sufficient airtime for this beautiful little berry. In addition to the intense fuchsia-on-steroids color they bring to a plate, they are tart, flavorful, and a great source of pectin—all ideal qualities for a pie fruit. In this pie, they are paired with raspberries and accented with hints of orange and clove. Cranberries and raspberries both freeze very well, allowing you to make this pie as a cranberry encore for your table any time of the year.



Pie dough for a Deep-Dish Double Crust (this page) 

9½-inch deep-dish pie plate 

Fondant impression mat (optional; see Blue Ribbon Bonus, this page) 

Vacuum sealer 

Immersion circulator 

Pie crust shield or foil (see this page) 



Cranberries, fresh (picked through for stems and twigs, soft berries discarded) or frozen8½ cups30 ounces850 grams

Sugar2⅓ cups16.3 ounces466 grams

Raspberries, fresh or frozen1¼ cups6 ounces170 grams

Finely grated orange zest1 tablespoon

Fresh orange juice1 teaspoon

Salt⅛ teaspoon

Ground cloves⅛ teaspoon

Cornstarch1 tablespo

on0.25 ounce8 grams

Raspberry emulsion (optional)½ teaspoon

Egg yolk1 large

Heavy cream1 tablespoon0.5 ounce15 grams

Use an immersion circulator to heat a water bath to 150°F (see sous vide instructions on this page). Place 6¾ cups/24 ounces/680 grams of the cranberries in a vacuum-sealable bag along with ⅔ cup/4.65 ounces/133 grams of the sugar. Vacuum-seal the bag. Cook the cranberries sous vide in the water bath for 1 hour. Remove the bag and snip a small section off the corner of the bag with kitchen scissors. The hole should be smaller than a cranberry to prevent cranberries from coming out of the bag. Pour the liquid released from the bag into a medium saucepan. Place the bag with the cooked cranberries in a bowl in the refrigerator to cool completely. 

Roll out the first disc of dough to a ⅛-inch thickness (this page) and place in a 9½-inch deep-dish pie plate. Place the pie plate with the untrimmed pie dough in the refrigerator. 

Into that saucepan with the cranberry liquid, add the remaining 1¾ cups/6 ounces/170 grams of cranberries, and the remaining 1⅔ cups/11.65 ounces/333 grams of sugar along with the raspberries, orange zest, orange juice, salt, cloves, and cornstarch. Stir with a rubber spatula until the ingredients are all moistened and bring the mixture to a boil over medium heat (the cranberries will start to pop). Keep stirring with the rubber spatula, pressing lightly on the berries until it seems that they are mostly popped, the sugar is dissolved, and the liquid is thickened slightly, about 10 minutes. 

Pour the mixture into a blender and blend on low to medium speed until smooth. Strain the mixture through a fine-mesh sieve back into the saucepan (or a clean bowl if you don’t mind having to do extra dishes) to remove the raspberry seeds. Press on the contents to make sure you get as much of the liquid as possible. Fold in the chilled cranberries from the refrigerator along with the raspberry emulsion, if using (for added raspberry flavor). Pour this mixture into the bottom of the pie that has been chilling in the refrigerator. 

Roll out the dough for the top crust to a ⅛-inch thickness and drape it on top of the filled pie. Press together the bottom and top crusts, rotating the pie as you go, until the crust is completely sealed. Trim the excess and roll the edge under. Crimp it decoratively (see this page) and place the pie in the freezer for 20 minutes. Adjust an oven rack to the bottom position and heat the oven to 425°F. 

In a small bowl, stir the egg yolk with the cream until combined. Brush this egg wash over the top surface of the pie. 

With a sharp knife, cut 3 to 5 evenly spaced 1-inch vents in the top crust to allow for steam to escape and for expansion of the crust. Place the pie on the bottom oven rack and immediately lower the temperature to 400°F. After 15 minutes add a pie crust shield to protect the crust edges and rotate the pie a quarter turn. Bake an additional 40 minutes, rotating the pie another quarter turn halfway through to minimize the effects of any hot spots in your oven. At this point the pie should be golden brown on top. 

Remove the pie from the oven, place on a cooling rack, and allow several hours for it to cool to room temperature before slicing. (Leftovers can be stored, covered, at room temperature for up to 3 days.) 


Using an Impression Mat to Decorate a Top Crust

On a silicone mat, roll out the dough for the top crust into a circle, ⅛ inch thick. Place a well-floured fondant impression mat (any pretty design can be used that is large enough to cover the dough circle) on top of the dough and roll across the mat with your rolling pin, applying a steady, even pressure. Slide the silicone mat with the dough and impression mat onto the back of a half sheet pan and place the pan in the refrigerator until the dough is stiff, about 15 minutes. The impression mat can now be carefully peeled off, revealing the decorative pattern for your top crust, which can be kept in the refrigerator until you are ready to assemble your pie as described. When brushing the egg wash (regular or with added food color; see this page) over the top surface of the pie, follow the pattern, making sure that the impressed areas are all filled with the egg wash. Place the pie back in the freezer for 10 minutes before baking. When the pie has baked, the egg wash that settled into the dough grooves from the impression mat will display the decorative pattern.


Did you realize that this recipe for Crazzberry pie calls for over a pound of sugar? Seems a bit excessive, don’t you think? Actually, no! This pie is not too sweet at all because these fruits are naturally quite tart. You really do need this amount of sugar to bring the flavors into a pleasant balance. And remember—each slice only has a fraction of that sugar.

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