Cherries
Brookshaw, George
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Cherry Cranberry Pie

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On the farm, pie is the great common denominator."
~ Rachel Peden, Speak to the Earth

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Nantucket Harvest
Duff, Robert
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Cherry Cranberry Pie
Bon Appetit December 1982

Crust:
3 cups flour
1/2 cup (1 stick) cold butter,
cut into small pieces
6 tablespoons shortening
1/2 teaspoon salt
2 egg yolks
5 – 6 tablespoons cold water

Filling:
12 ounces [fresh] cranberries
3/4 cup brown sugar
1/2 teaspoon cinnamon
1/8 teaspoon cloves
3 cups (18 ounces) frozen pitted cherries,
thawed, well drained
(reserve juice)
2 tablespoons cornstarch
2 tablespoons cold water
1 1/2 - 2 teaspoons lemon juice
1 teaspoon almond extract
Butter

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.
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.  Let cool.
Assembly:  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
12-inch 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.

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