Cranberry-Almond-Pistachio Pie

1 cup dried cranberries
1 cup dark-brown sugar
1 cup maple syrup
1 tablespoon molasses
1/4 cup heavy cream
1/4 cup (1/2 stick) butter
6 egg yolks
1 uncooked Flaky Pie Crust, bottom only (recipe follows)
1/2 cup slivered almonds, toasted
1/2 cup pistachios

Heat oven to 350 F. Place a baking sheet in oven.

In a small, microwave-safe bowl, combine the cranberries and 1 cup water. Microwave on high for 1 minute or until very hot. Set aside to cool. Once cooled, drain and discard water.
In a medium pan over medium-high heat, heat the brown sugar, maple syrup, molasses, cream and butter until boiling. Remove from heat.

In a medium, heat-proof bowl, whisk the egg yolks until smooth. While whisking continuously, slowly pour hot sugar mixture into egg yolks, allowing yolks to heat up gradually until entire mixture is incorporated.

When ready to make pie, on a lightly floured surface, roll 1 disc of the Flaky Pie Crust dough into a 13-inch circle, rolling from center and turning frequently to prevent sticking. Fold dough in half, then again to form quarters. Lift dough into pie pan, putting folded point in center.

Gently unfold dough to cover whole pan. Trim overhang of dough to 1/2 inch beyond edge of pan. Using either a fork or your fingers, crimp edge of dough against top of pie pan. Reserve second disc for another pie.

Sprinkle the almonds, pistachios and drained cranberries evenly into pie crust. Pour filling mixture over nuts and cranberries, making sure they are evenly coated. Place pie on baking sheet. Bake for 45 minutes or until filling is slightly puffed and crust is golden. Makes 8 servings.

FLAKY PIE CRUST: In a large bowl, toss together 2 1/2 cups all-purpose flour and 1 teaspoon salt. Cut 1 cup (2 sticks) of cold butter into 1/2-inch chunks. Add butter chunks and 1/4 cup shortening to bowl, then use your fingers to smear them into flour. Goal is not to mix fat into flour, but to break down large chunks. When chunks of butter and shortening all have been pressed into flour, drizzle in 1/3 cup ice water, tossing it together. It will not resemble a cohesive dough. Pour mixture onto counter, then form it into a pile in front of you. Using heel of your hand, smear mixture against counter. Work from side of mixture farthest from you and press away from your body, smearing a bit more mixture with each press. Once all mixture has been smeared with heel of your hand, gather it together again and repeat process. At this point, mixture should look like a shaggy dough. Gather pieces and gently squeeze together into 2 discs, each about 1 inch thick. Wrap each in plastic and refrigerate for 30 minutes.

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