Cran Cherry Pie
For the (Double) Pie Crust:
2 ½ cups All-purpose flour
2 tablespoons granulated sugar
2 teaspoons orange zest
1 teaspoon kosher salt
2 ½ sticks cold Tillamook Extra Creamy Unsalted Butter, cut into 1-inch pieces
6-8 tablespoons cold water
For the Pie Filling:
1 ¼ cup granulated sugar
¼ cup cornstarch
1 pound / 16 ounces sweet cherries (frozen and defrosted, or pitted and stemmed)
¾ pound / 12 ounces (3 cups) cranberries (frozen and defrosted, or fresh)
1 tablespoon fresh-squeezed lemon juice
2 teaspoons orange zest
2 teaspoons vanilla extract
¼ teaspoon kosher salt
¼ teaspoon ground cinnamon
¼ teaspoon ground ginger
2 tablespoons Tillamook Extra Creamy Unsalted Butter
1 egg, any size
Demerara sugar, for sprinkling (may substitute with granulated sugar)
Prepare the pie crust at least two hours in advance so it can rest before starting the filling. Add the flour, sugar, orange zest and salt to the bowl of a food processor. Pulse until combined.
Add the butter and pulse until it appears like split peas. Sprinkle the cold water on top and continue to pulse just until it looks like cottage cheese.
Tip the dough onto a clean work surface. Press the dough into a large disc, wrap tightly in plastic wrap, and refrigerate for at least two hours, and up to three days.
Prepare the Cran-Cherry pie filling. Combine the sugar and cornstarch in a large saucepan. Add the cherries, cranberries, lemon juice, orange zest, vanilla, salt, cinnamon and ginger and stir to combine.
Cook over medium high, stirring often, until the cherries and cranberries break down and the fruit becomes jam-like and thickens, about 10 minutes.
Remove from the heat and stir in the two tablespoons of butter. Set aside to cool slightly while fitting the pie crust into the pie pan.
Remove the disc of dough from the refrigerator. Use a sharp knife to divide it into two. Return one half to the refrigerator. Roll the other half into an 11-inch round on a lightly floured work surface. Transfer the dough to a pie plate and press it into the plate. Refrigerate for at least 30 minutes.
Remove the second round of dough from the refrigerator and roll into a round that’s ¼-inch thick. If making a lattice crust, cut the dough into strips (I like using 2-inch strips). Place on a baking sheet and return the strips of dough to the refrigerator.
Heat the oven to 375 F. Remove the crust-lined pie plate from the refrigerator. Pour in the filling. Remove the strips of dough from the refrigerator and weave into a lattice crust design. Crimp the pie crust edges together.
Whisk the egg well. Brush the egg on the strips and the crust in a thin, even layer (you will have some left over). Generously sprinkle the demerara sugar on top. Bake until the pie filling is bubbling over the crust, 40-45 minutes.
Remove the pie from the oven and let cool completely at room temperature, which will allow the filling to thicken. Serve with a scoop of ice cream.