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Categories:Viewed: 84 - Published at: 8 years ago
Ingredients
- 1 14 -ounce box refrigerated pie dough (2 sheets)
- 2 tablespoons all-purpose flour, plus more for dusting
- 3 large eggs
- 1 12 -ounce bag cranberries, slightly thawed if frozen
- 1 cup granulated sugar
- 1/2 teaspoon finely grated lemon zest
- 2/3 cup heavy cream
- Confectioners' sugar, for dusting
Method
- Lay 1 sheet of pie dough on a lightly floured surface.
- Lightly beat 1 egg and brush some on the dough, then place the second sheet of pie dough directly on top.
- Roll out the double layer of dough into a 12-inch round.
- Ease into a 9-inch pie plate.
- Fold the overhanging dough under itself and crimp with your fingers or a fork.
- Brush the edge with more beaten egg.
- Refrigerate until firm, about 30 minutes.
- Preheat the oven to 350 degrees F. Line the crust with foil, then fill with pie weights or dried beans.
- Bake until lightly golden around the edge, about 15 minutes.
- Remove the foil and weights and continue baking until the bottom of the crust is dry, about 5 more minutes.
- Transfer to a rack and let cool completely.
- Meanwhile, make the filling: Roughly chop the cranberries and combine with 3/4 cup granulated sugar and the lemon zest in a large bowl.
- Spread in the cooled crust.
- Whisk the remaining 2 eggs, the heavy cream, flour and the remaining 1/4 cup granulated sugar in a bowl until smooth; pour over the cranberries.
- Bake until the filling is set and slightly puffed, 50 minutes to 1 hour.
- Transfer to a rack and let cool completely.
- Dust with confectioners' sugar.
- Photograph by Con Poulos
