While perusing on pinterest, seeking recipes worth a try I came across an interesting recipe. The following is my own adaptation of this recipe, and I will also post the original recipe.
Both times I have made this pie, steam has become a problem. I would utilize pie birds for venting your crust. The first time I made it, it blew out cranberries and all and made a huge mess in the oven. This time I made a lattice pie top and it still boiled over. The recipe calls to bake for an hour at 350 degrees. Somehow I think this is wrong by a tad.
Both times I made the pie I used an aluminum crust protector to prevent extra browned crust on the edges. I think this also contributed to blow out, and would not recommend using that tool for this recipe.
You will need to make a batch of double pie pastry dough. Do not double my recipe called out here. This is what I use.
- 2 C all purpose flour
- 1/2 teas salt
- 2/3 C shortening
- 6 to 7 Tbsp of cold water (You can substitute vinegar for one of the water tablespoons for a nice crispy crust, but I find this crust hard to work with)
Blend flour, salt and shortening with a pastry blender. Once blended slowly add water and work with a fork. This will then need to be kneaded by hand and formed into a ball. Divide dough in half. Work half of the dough now and roll into a 9 inch circle with a rolling pin on a lightly floured surface. Place into pie plate.
Now onto the fruit filling. By the way OCFM stands for Otis Campbell from Mayberry the hit TV show Andy Griffin.. He was the town drunk and always in good spirits. 🙂
My recipe is as follows:
- 2 3/4 C cranberries washed
- 1 C sugar
- 1 C Honey
- 2 teas cornstarch
- 4 Tbsp all purpose flour
- 1/4 C brandy (this is truly the Otis part)
- 1/4 C orange juice
Mix all ingredients in a bowl until well incorporated. Pour into pastry lined pie plate.
Like I said above I found the original on pinterest and could not credit where this goes. But it is shown below.
Work your remaining half of pastry dough and roll out a little larger than 9 inches. Using a rolling pin pick up dough and place over fruit filling in pie plate. Tuck under the edges of top dough to seal and prevent blow outs. Egg wash all seams. Crimp your edges or decorate however you like. Make sure you vent your pie with pie birds and slits cut into the top dough. Sprinkle egg washed pie with sugar or cinnamon (optional). Bake in a preheated oven at 350 degrees for 50 minutes (my blowouts happened at 58 minutes). I have not tried my pie yet but figure too much steam escaped and the dough needs to cover the entire pie. But oh, it looks so good. My co-workers said they could taste the honey in the pie as well as the “grain alcohol” lol! This is perfect timing to make for the holidays. Oh so delicious! Enjoy!