The Hoosier Mama Book of Pie by Paula Haney

Author:Paula Haney [Haney, Paula; Scott, Allison]
Language: eng
Format: epub
ISBN: 9781572847194
Publisher: Agate Publishing

The baked pie can be stored at room temperature for 2 to 3 days.

Cranberry Chess Pie

Buttermilk and cranberries make this pie tart and creamy!

The filling can be stored in the refrigerator for up to 1 day before building the pie. The baked pie can be stored at room temperature for up to 2 days or in the refrigerator for 3 to 5 days.

Ingredients

Makes one 9-inch (22.5-cm) pie

1 single-crust, napkin-fold All-Butter Pie Dough shell (recipe p. 24, napkin fold p. 36)

Pie Wash (p. 21), for brushing the pie shell

1¼ cups granulated sugar 250g

1 stick unsalted butter 112g

1 orange, for zesting

3 large eggs 150g

7 Tablespoons all-purpose flour 63g

1 Tablespoon cornmeal 7g

Pinch kosher salt

1 cup (237mL) buttermilk 242g

1 Tablespoon vanilla paste 15g

2 cups coarsely chopped cranberries 200g

Confectioners’ sugar, for dusting

1Preheat the oven to 350°F (180°C).

2Place the pie shell on a baking sheet and brush the rim with Pie Wash. Set aside.

3Combine the sugar and butter in the bowl of a stand mixer fitted with the paddle attachment. Zest the orange over the bowl and cream together until light and fluffy. Add the eggs one at a time, scraping down the side and bottom of the bowl after each addition.

4Whisk the flour, cornmeal, and salt together in a small bowl.

5Stir the buttermilk and vanilla paste together in a small bowl or pitcher.

6Add ⅓ of the dry ingredients to the butter mixture and mix just to combine. With the stand mixer on Low, add half of the buttermilk mixture and mix just to combine. Add another ⅓ of the dry ingredients and mix just to combine.

7With the mixer on Low, add the rest of the buttermilk mixture and mix just to combine. Add the final ⅓ of the dry ingredients and mix just to combine.

8Scrape the side and bottom of the bowl and incorporate any unmixed butter. Gently fold in the cranberries. Pour the batter into the prepared pie shell and smooth the top with the back of a spoon or a spatula. Bake for 40 to 45 minutes, rotating 180 degrees every 20 minutes. The pie is done when the top is slightly puffed and has turned a light golden brown. Cool to room temperature.

9Serve at room temperature or slightly chilled. Dust with confectioners’ sugar before serving.

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