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Cranberries and Creme II
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Bon Appetit December 1982
Bon Appetit - One Year Subscription
cup (1 stick) cold butter,
cut into small pieces
– 6 tablespoons cold water
ounces [fresh] cranberries
cup brown sugar
cups (18 ounces) frozen pitted cherries,
thawed, well drained
tablespoons cold water
1/2 - 2 teaspoons lemon juice
teaspoon almond extract
Crust: Combine flour, butter, shortening and salt in a large bowl and blend until
the mixture resembles coarse crumbs. Mix in yolks and 3 tablespoons water.
Add remaining water a few drops at a time just until the dough holds
together; do not overmix. Divide dough in half; form into 2 balls, then
flatten into discs. Wrap dough in plastic. Refrigerate while preparing
Filling: Combine cranberries, brown sugar and spices in a 2-quart saucepan. Add 1/3
cup reserved cherry juice (add water if necessary). Cover and cook over
medium heat until 2/3 of the cranberries have popped, about 15 minutes.
Blend cornstarch and 2 tablespoons water until smooth. Add to cranberry
mixture with cherries and cook until thickened, 3 to 5 minutes. Remove
from heat. Stir in lemon juice and almond extract.
Preheat oven to 400 degree F. Grease a 9-inch fluted quiche
pan or pie plate.
Roll half of pastry out on a lightly floured surface into a
circle. Fit into prepared pan. Roll remaining pastry out on lightly
floured surface into a 12-inch circle. Brush with glaze mixture of 1 egg
mixed with 1 tablespoon water. Cut into 1/2-inch-wide strips with knife or
with a fluted pastry wheel. Turn filling into crust. Dot with butter.
Arrange pastry strips in a lattice pattern across pie, pressing
ends into edge of bottom crust. Flute edge of bottom crust decoratively.
Bake until crust is browned
and fruit is bubbly, about 25 minutes. Serve
warm or at room temperature.
Michele's Cherry Pie
Crazy for Cranberries!
Cranberry Condiments for Thanksgiving
Index - Fruit Recipe
Index - Pie Recipe
Basic Pie Crust
Recipe Archives Index