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servings:8
cook time:10min
Ingredients
1-1/4 cups all-purpose flour
1/2 teaspoon salt
1/3 cup shortening
4 to 5 tablespoons water
1 16-ounce can whole cranberry sauce
2 tablespoons granulated sugar
1 tablespoon cornstarch
1 tablespoon cranberry liqueur
1-1/2 cups white baking pieces
1 egg
2 tablespoons water
1/4 teaspoon almond extract
2 cups whipping cream
2 tablespoons powdered sugar
1 teaspoon vanilla
cook time:10min
Ingredients
1-1/4 cups all-purpose flour
1/2 teaspoon salt
1/3 cup shortening
4 to 5 tablespoons water
1 16-ounce can whole cranberry sauce
2 tablespoons granulated sugar
1 tablespoon cornstarch
1 tablespoon cranberry liqueur
1-1/2 cups white baking pieces
1 egg
2 tablespoons water
1/4 teaspoon almond extract
2 cups whipping cream
2 tablespoons powdered sugar
1 teaspoon vanilla
Directions
Combine flour and salt. Cut in shortening until pieces are the size of small peas. Sprinkle 1 tablespoon water over part of mixture; gently toss with a fork. Repeat with 3 to 4 tablespoons additional water until all is moistened. Roll dough on a lightly floured surface into a 12-inch circle. Ease into a 9-inch pie plate. Trim 1/2 inch beyond edge of plate; fold under 1/2-inch margin. Flute edge. Prick crust. Bake in a 450 degree F oven for 10 to 12 minutes or until golden; cool.
Meanwhile, combine the cranberry sauce, granulated sugar, and cornstarch in a saucepan. Cook and stir until boiling; cook 1 minute more. Stir in liqueur; cool.
For filling, melt white baking pieces in a small, heavy saucepan over low heat; remove from heat. Slightly beat egg and the 2 tablespoons water. Gradually stir half the melted pieces into egg mixture. Stir egg mixture into remaining melted pieces in saucepan; cook and stir over medium heat 7 minutes or until thickened. Remove from heat. Stir in almond extract; cool.
Beat whipping cream, powdered sugar, and vanilla in a mixing bowl with electric mixer until soft peaks form (tips curl over); reserve half the mixture. Fold remaining cream mixture into the egg mixture. Spoon half of the egg-and-cream filling into pie shell. Remove 1/3 cup cranberry mixture and sieve, returning berries to remaining cranberry mixture. Spread remaining cranberry mixture over filling. Top with remaining egg-and-cream filling.
Fit a decorating bag with a large star tip; fill with remaining cream mixture. Pipe a lattice on top of pie and dollops around edge. Add a little water to sieved liquid; drizzle over pie. Chill up to 8 hours. Makes 8 servings.
Make-Ahead Tip: Up to 8 hours ahead, prepare pie; cover and chill.
Combine flour and salt. Cut in shortening until pieces are the size of small peas. Sprinkle 1 tablespoon water over part of mixture; gently toss with a fork. Repeat with 3 to 4 tablespoons additional water until all is moistened. Roll dough on a lightly floured surface into a 12-inch circle. Ease into a 9-inch pie plate. Trim 1/2 inch beyond edge of plate; fold under 1/2-inch margin. Flute edge. Prick crust. Bake in a 450 degree F oven for 10 to 12 minutes or until golden; cool.
Meanwhile, combine the cranberry sauce, granulated sugar, and cornstarch in a saucepan. Cook and stir until boiling; cook 1 minute more. Stir in liqueur; cool.
For filling, melt white baking pieces in a small, heavy saucepan over low heat; remove from heat. Slightly beat egg and the 2 tablespoons water. Gradually stir half the melted pieces into egg mixture. Stir egg mixture into remaining melted pieces in saucepan; cook and stir over medium heat 7 minutes or until thickened. Remove from heat. Stir in almond extract; cool.
Beat whipping cream, powdered sugar, and vanilla in a mixing bowl with electric mixer until soft peaks form (tips curl over); reserve half the mixture. Fold remaining cream mixture into the egg mixture. Spoon half of the egg-and-cream filling into pie shell. Remove 1/3 cup cranberry mixture and sieve, returning berries to remaining cranberry mixture. Spread remaining cranberry mixture over filling. Top with remaining egg-and-cream filling.
Fit a decorating bag with a large star tip; fill with remaining cream mixture. Pipe a lattice on top of pie and dollops around edge. Add a little water to sieved liquid; drizzle over pie. Chill up to 8 hours. Makes 8 servings.
Make-Ahead Tip: Up to 8 hours ahead, prepare pie; cover and chill.
(Collect From Shine)
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