From the Cook
From the Cook
From the Cook
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Ginger Molasses Cranberry Pie with Swiss Meringue
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Instructions
1
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In a medium bowl combine the flour and salt.
2
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Cut the cold butter into cubes and toss in the flour.
3
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Using your fingers, cut the butter into the dry ingredients until quarter sized pieces are left.
4
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Add the vodka and a small amount of water, then toss with your hands to combine.
5
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Continue adding small amounts of water until the dough can hold together, but is not overly wet.
6
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Wrap the dough tightly in plastic wrap, then chill for one hour.
7
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On a lightly floured surface, roll the dough out into a rough rectangle, fold in half, then again into quarters. Wrap the dough in plastic wrap and chill for another 30 minutes.
8
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Roll the dough out again into a rough rectangle and repeat the folding process. Shape the dough into a disk, wrap tightly in plastic wrap, and chill overnight.
9
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The next day, roll out the pie dough into a rough circle about ⅛″ in thickness.
10
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Carefully place in the pie pan, pressing up against the sides. Cover and chill in the fridge for about 20 minutes.
11
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Take the pie crust out and crimp the edges as desired. Dock the bottom of the crust all over with the tines of a fork, then chill for another 30 minutes.
12
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Meanwhile, place a baking sheet in the oven and preheat it to 425 degrees F.
13
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Place a large piece of parchment paper over the pie crust and fill with pie weights or dried beans all the way up to the crimp.
14
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Place the pie pan on the hot baking sheet and bake for 18 minutes or until barely golden.
15
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Take the pan out, take all of the pie weights out, then brush the pie crust with an egg wash all over, except for the edges.
16
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Bake for an additional 3 minutes. Allow pie crust to cool completely before adding the cranberry filling.
17
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In a medium saucepan, combine all ingredients except vanilla.
18
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Heat over medium heat for 10-12 minutes, stirring often until the berries start to break down.
19
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Reduce the heat to low and cook for 8-10 minutes, stirring frequently until it has thickened.
20
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Remove from heat, stir in vanilla, then pour onto a baking sheet to cool completely.
21
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Once cool, pour into the par-baked pie crust and bake at 375 degrees F for 35-40 minutes.
22
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Cool completely before topping with pastry cream.
23
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Heat the milk in a saucepan, and bring to a simmer or about 200 degrees F.
24
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In a medium bowl, whisk the egg yolks, brown sugar, molasses, cornstarch, and spices together for 2-3 minutes until light in color.
25
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Once the milk is simmering, slowly pour half into the egg-sugar mixture, whisking at the same time to temper the eggs.
26
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Pour everything back into the saucepan and heat over medium heat, whisking constantly. After a couple minutes, a layer of bubbles will form over the top and it will begin to thicken.
27
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Once the bubbles disappear, continue whisking for one more minute, then remove from heat.
28
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Stir in the butter and vanilla.
29
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Immediately spread on top of the cooled cranberry filling.
30
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Press plastic wrap directly up against the pastry cream and chill the pie in the fridge overnight.
31
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In a double boiler, heat the egg whites and sugar, whisking frequently until it reaches 160 degrees F or until the sugar is completely dissolved and the egg whites do not feel grainy.
32
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Transfer the bowl to the stand mixer with a whisk attachment. Whisk on high speed until soft peaks form, then add the vanilla. Continue whisking until stiff peaks form.
33
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Decorate the pie as desired, and enjoy!
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Tips & Tricks (5)
- Chill Your Pie Crust Ingredients ❄️Keep your butter, flour, and mixing bowl in the freezer for 15 minutes before making the crust; this ensures maximum flakiness by preventing gluten development and creating steam pockets during baking.
- Macerate Cranberries with Sugar 🫐Toss fresh cranberries with granulated sugar and a pinch of salt 30 minutes before filling to draw out juices and intensify their tartness, creating a more cohesive filling that won't be watery.
- Temper Egg Whites for Swiss Meringue 🥚Slowly whisk room-temperature egg whites over a double boiler until they reach 160°F before beating to stiff peaks; this ensures food safety while creating a more stable, silky meringue that won't weep.
- Toast Your Spices Beforehand 🌟Lightly toast the cinnamon, ginger, cloves, allspice, and nutmeg in a dry skillet for 30 seconds before grinding or adding to the ginger molasses pastry cream to unlock deeper, more complex warmth.
- Brush Crust with Egg Wash and Vodka 🖌️Use a mixture of beaten egg and a splash of vodka (instead of water) to brush the pre-baked pie crust; the vodka evaporates quickly, preventing sogginess while creating a beautiful golden-brown shell.
Recipe Facts
Diet at a Glance
Vegetarian
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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