This pie makes a nice, tart antidote to the syrupy sweetness of nut pies at Thanksgiving.
You'll need a large pastry cloth for rolling, and a cloth cover for the rolling pin.
Serve with whipped cream.
Make Ahead: The cranberry-apricot filling can be refrigerated for up to 1 week.
Servings: 10 - 12
- 3 cups fresh cranberries
- 24 best-quality dried unsulphured unsweetened apricots, each cut into quarters
- 2/3 cup sugar
- 1/2 cup water
- 1/2 cup Cointreau, Grand marnier or other citrus liqueur
- Flaky Cream Cheese Pie Crust, for a 9-inch, 2-crust pie, chilled (see related recipe)
- Flour, for dusting the work surface
Preheat the oven to 400 degrees.
Combine the cranberries, apricots, sugar and water in a saucepan over medium heat; cook, stirring occasionally, until the cranberries pop, about 15 minutes. Stir in the liqueur and cook for 15 minutes, until thickened. Cool to room temperature.
Remove the pie plate with the (unbaked) bottom crust from the refrigerator; discard the plastic wrap. Spread the cranberry-apricot filling in an even layer in the bottom of the unbaked crust.
Ten minutes before you finish the assembly of the pie, remove the remaining disk of pie crust dough from the refrigerator.
Cover the work surface with a large pastry cloth and lightly dust with flour. Cover a rolling pin, preferably chilled or cool, with a cloth cover and roll the dough to about 1/8 inch thick. (Alternatively, roll the dough between two large sheets of plastic wrap.) The dough should be smooth and cool. Use cookie cutters or a knife to cut out decorative shapes, and lay them on top of the pie filling, overlapping if desired. Crimp the edges of the bottom crust.
Bake until the crust has lightly browned and the filling bubbles, about 45 minutes.
Cool before slicing and serving.
Based on a recipe in "The Silver Palate Good Times Cookbook," by Julee Rosso and Sheila Lukins (Workman, 1985), with a crust by Rose Levy Beranbaum.
Tested by Joe Yonan.
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