Warning: this pie has a tart and tangy filling that might not be sweet enough for some people. That said, I love the tangy quality of this filling and wouldn't want it to be any other way. By the way, since the filling is cooked before the pie is baked, you can taste it and add a little more sugar if you want. My late friend Joseph Viggiani shared this recipe years ago; I have no idea where he might have found it.
Makes one 9-inch pie, about 8 servings
One 9-inch piecrust made from Sweet Pastry
Dough (page 19)
6 cups fresh cranberries, about 1 1/2 pounds,
rinsed, picked over, and drained
1/3 cup granulated sugar
2/3 cup turbinado or light brown sugar
1 tablespoon finely grated peeled fresh ginger
Finely grated zest of 1 large orange
1/2 cup fresh orange juice, strained before
4 tablespoons/1/2 stick unsalted butter, cut
into 5 or 6 pieces
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1 cup/4 ounces coarsely chopped pecan
pieces, divided use
Substitute walnuts for the pecans. Or use the crumb topping on page 85 instead of just the nuts (you can stir those into the crumb topping before you sprinkle it on).
1. Combine the cranberries with the rest of the ingredients except the pecans in a large nonreactive saucepan. Bring the mixture to a simmer, stirring often, and cook at an active simmer until slightly thickened, about 5 minutes. Don't overcook, or the filling will be hard after the pie is baked. Let cool.
2. Set a rack at the lowest level in the oven and preheat to 375°F.
3. Stir half of the pecans into the filling and pour it into the prepared piecrust. Smooth the surface and scatter the remaining pecans on top.
4. Place the pan in the oven and decrease the temperature to 350°F. Bake until the crust is baked through and the pecans are toasted, 35 to 40 minutes.
5. Cool the pie on a rack and serve it at room temperature.
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