I totally agree and support your opinion regarding sour cherry pie. I’m happy to see this cranberry pie recipe as there is a huge bag of cranberries in my refrigerator and a lousy weather prediction for the weekend. This pie will be well received.
“Behold the healing power of pie” indeed. And I have to agree with your feelings in regards to sour cherry pie… although this one looks incredible! If only I didn’t have such a love hate relationship with making pie crust. :)
I’m with Erika on the pie crust! It’s a slightly terrifying situation….too much blending=too much gluten; not enough blending=crumbly mess. I think it stems from the pie crust media! THEY have instilled us with fear. I approach pie crust with trepidation every time because of this and, as such, I haven’t made one I’ve been thrilled about yet!
Tsk, tsk, cranberry pie belongs on the Thanksgiving table. Joking, I’m Swiss and have no clue about Thanksgiving.
But now seriosuly: If you want people to focus on your delicious winter pie don’t link to videos with sexy Irish accents. At least Ant and Dec were there to save some of my sanity.
I made this over the weekend, and we loved it! My husband is a big fan of pie, but really only ‘plain pie’. Rhubarb, no strawberries. Apple. Pumpkin. But he likes this one, and I find it much more interesting than ‘plain pie’. Very tempted to buy the cookbook, thanks for sharing this recipe!
The thing about making your own pie crust is that you kind of have to feel the dough when it’s perfect–and once you do, you’ll always know how to replicate it. Nonetheless, nowadays you can watch instructional videos or cooking shows and they’ll get you close enough so that you can almost feel it. I think using the food processor to cut in the butter (or lard) is a great way to make sure your butter stays nice and cold, but i don’t recommend adding the liquid in the processor–it can get overworked too easily. I like the way Alton Brown does his pie dough–he actually blends in a little of the butter quite fully first, THEN goes on to cut in the remainder of the butter. It yields dough that is both flaky and tender. Cooks Illustrated has the vodka pie crust recipe which i’ve never tried, but have heard that it works really well. And Kenji (over at Serious Eats) also does a terrific job of demystifying dough.
Also, if you want your dough to get nice and brown on the bottom, you have to place it on the lowest oven rack nearest the heating element (if you’re doing a long-cooking fruit pie, that is). If you’re doing custard, or something that doesn’t allow you to keep the pie in the oven long enough for the bottom to brown, i think blind baking is the way to go.
I promise that it is not THAT hard to make good pie crust, and you will feel great when you can bake a pie for someone who loves it.
I have a T-shirt from Moody’s Diner in Maine that proclaims “Pie Fixes Everything!” Yes, indeed it does!