Pies That Inspire: 50 Recipes for Creative and Modern Flavor Combinations by Kline Saura

Author:Kline, Saura [Kline, Saura]
Language: eng
Format: epub
Publisher: Rockridge Press
Published: 2020-12-07T16:00:00+00:00

FOR THE GRAHAM CRACKER CRUST

2 cups graham cracker crumbs, from 12 sheets of crackers (170 grams)

¼ cup granulated sugar (50 grams)

¼ teaspoon salt

8 tablespoons melted unsalted butter (113 grams)

Nonstick baking spray

FOR THE CRANBERRY-ORANGE FILLING

8 tablespoons cold unsalted butter (113 grams)

1 cup fresh cranberries, or ½ cup cranberry puree (113 grams)

¼ cup freshly squeezed orange juice (56 grams)

¼ cup granulated sugar (50 grams)

2 eggs

1 egg yolk

1 tablespoon freshly squeezed lemon juice (14 grams)

1 tablespoon grated orange zest

FOR THE CANDIED CRANBERRIES

3 tablespoons granulated sugar, divided (38 grams)

1 tablespoon water

¼ cup fresh cranberries (28 grams)

1 orange

TO MAKE THE GRAHAM CRACKER CRUST

Preheat the oven to 350°F. In a food processor, combine the graham cracker crumbs, sugar, and salt. Stream in the melted butter. Pulse until all crumbs are wet. Lightly spray a pie plate with nonstick baking spray. Pour the graham cracker mixture into the pie plate. Press the crumbs down firmly in the bottom and up the sides to create the crust. Bake for 10 minutes. Let the crust cool at room temperature while preparing the filling.

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