Most of us know The Cranberries… the band.
I’m talking about these cranberries: the berry
Cranberries are the fruit of a shrub that are acidic to the taste, overwhelming the underlying sweetness of the berry.
Mostly grown and eaten in the USA, they make great pie fillers and an even better sauce (especially for use on poultry such as turkey and duck). They tend to taste better when cooked, as they might be too tart to the taste. Most people take cranberry juice as it is great in preventing UTIs as well as aiding in ulcer treatment, and as a good source of fiber.
There is nothing like eating a pie on a cold day, still warm from the oven, served with a good cuppa.
- Pie crust – you can make yours or purchase ready made
- Cranberries – about 1/2 kg
- 1 1/2 cup Sugar
- 1 Egg
- Rind of 1 orange
- Orange juice – 1 cup
- 1 Kg Beans
- 2 tablespoons flour
- 2 tbs melted Butter or oil
How to make the pie
Preheat your oven at about 180c
Chop cranberries to break them down into pieces. Not too much though, you don’t want them to get too soggy when they cook.
Mix the cranberries, sugar (leave some to sprinkle on the pie top), flour, orange rind and butter. Use the juice to gently add onto mix to make a soft consistency.
Line your pie crust into the baking dish, making sure the bottom and sides are well lined and flat to avoid puffing of the pastry. Leave enough pie crust to create criss-cross strips on the top.
Cover the entire crust with cooking foil. Pour the beans into the dish, ensuring that they are spread out evenly. Put the pie crust into the oven and let bake for about 10 minutes.
Remove the beans and place into can, marking them not for consumption. You can reuse them the next time you’re making another pie.
Remove the foil and gently puncture the pie crust with a fork. This allows the pastry some space to puff without deforming. Let the pie crust cool for about 30 minutes (you can place in fridge, not freezer).
When cool, pour out the cranberry mix into the pie crust, and using strips that you had pre-cut to create a woven cover for the pie.
Beat the egg and use a brush to paint over the strips. This will give it a good shiny crust. Sprinkle sugar on the top of the pie.
Put the pie back into the oven and cook for another 30-40 minutes, ensuring that the crust does not burn. If the crust starts burning while the cranberries are not cooked, cover with foil paper and cook till ready. The foil paper will retain heat without browning the pie further.
Remove the pie from the oven and let it cool for a while before serving.
Make a cup of your favorite beverage, get a good book and dig into a slice of warm pie! Heavenly!
Pop that “The Cranberries” CD in the player, and enjoy!