4 cups cranberries, some chopped
and some left whole
1 ¼ cups sugar
1 tablespoon cornstarch
Pinch nutmeg
¼ teaspoon salt
½ cup chopped walnuts (optional)
½ teaspoon orange zest (optional)
1 tablespoon butter, cut into
small pieces
Sweet rice flour, for dusting
2 disks Art of the Pie Crust dough
1 egg white, beaten with
1 tablespoon water
1 tablespoon sugar, plus more
for sprinkling
1. In a large bowl, combine
cranberries, sugar, cornstarch,
nutmeg and salt; mix well. Stir
in the nuts and orange zest,
if using.
2. Place a large piece of plastic wrap
on a clean work surface and sprinkle
with about 1 tablespoon of sweet rice
flour. Place the dough disk on top,
sprinkle with more flour and cover
with another piece of plastic wrap.
Using a rolling pin, roll the dough
into a 10-inch circle. Remove the
plastic wrap on top of the dough.
Flip the dough into a 9-inch pie pan
and remove the other piece of plastic
wrap. Fit the dough to the pan shape.
3. Pour the cranberry filling into the
crust and dot with the butter. Roll
out the remaining dough disk and
lay over the filling. Trim any excess
dough, crimp crust edges together
and cut about 6 vents in the top
crust. Cover with plastic wrap and
chill in the refrigerator for at least
1 hour.
4. About 15 minutes before baking,
position a rack in the center of the
oven and preheat to 375°. Brush the
top of the pie with the egg and water
mixture and sprinkle with sugar. Bake
until the crust is just golden, about
40 minutes.
