Cranberry Vanilla Pie
 
Prep time
Cook time
Total time
 
Author:
Serves: 8
INGREDIENTS
FOR THE CRUST
  • 3.5 cups flour
  • 3 sticks Challenge Butter, cubed
  • 4 tablespoon ice cold water
  • pinch of salt
  • 2 tablespoons sugar
FOR THE FILLING
  • 12 oz fresh cranberries
  • 1 cup sugar
  • 1 vanilla bean
  • ¼ cup corn starch
  • 1 tablespoon water
INSTRUCTIONS
MAKE CRUST
  1. Combine flour, sugar and salt in a medium bowl.
  2. Add cold butter cubes and combine with a fork until mixture resembles coarse crumbs. Do not over mix.
  3. Add cold water and carefully knead the dough with your fingers. Add only enough water to moisten so dough begins to clump. Do not allow the dough to gather into a single mass.
  4. Form into a 4-5 inch disk, wrap in plastic wrap and refrigerate for 30 minutes before rolling. This will make the dough more elastic and easier to handle. (Dough will keep several days in the refrigerator and several months in the freezer, but will need to be tempered before rolling.)
  5. Roll out half of the dough on a lightly floured surface and fit pastry into a 9-inch pie pan. Trim away excess.
  6. Keep the remaining dough for the pie top.
MAKE FILLING
  1. In a large mixing bowl, combine all ingredients and mix well.
  2. Pour into pie crust and bake at 350F for about 1 hour and 15 minute total, covering the pie with aluminum foil after about 30-40 minutes.
Recipe by Sugary & Buttery at https://www.sugaryandbuttery.com/2017/11/cranberry-vanilla-pie.html