Christmas, Pies & Tarts

Cranberry-Orange Crumble Pie

Cranberries are one of my favorite fall/winter fruits.  Whenever we have homemade cranberry sauce at Thanksgiving, it’s usually one of the first things I eat.  I think the reason why is the beautiful garnet color of the berries and their unique tartness.  Whether they’re baked into a scrumptious apple-cranberry crumble or stewed into a thick, tart-sweet sauce to accompany a turkey, they have a refreshing flavor that is great any time of the year.  That’s the main reason why I like this cranberry-orange crumble pie.

Cranberry-Orange Crumble Pie: this 9-inch pie is packed with tangy cranberries and topped with a crunchy, spiced topping. | savortheflavour.com

This February, I came across the idea for this pie from a British cookbook called How to Turn Everyday Bakes into Showstoppers by Linda Collister.  Imagine my surprise when I saw an unusual recipe inside: cranberry pie!  I was looking forward to trying this new and exciting twist on cranberries.  Our whole family has enjoyed eating it twice this year, even in the August heat.  Also, some of the photos I’ve taken of this pie have been some of my most favorite food photos.  🙂

Cranberry-Orange Crumble Pie: this 9-inch pie is packed with tangy cranberries and topped with a crunchy, spiced topping. | savortheflavour.com

Here, I’ve taken Linda’s recipe and made some changes.  The pastry in the original recipe was very difficult to work with because of the almond flour and a high butter and sugar content.  I’ve replaced it with a more sturdy version, besides making some small changes to the topping, filling, and decoration.  The little “secret ingredient” in the topping is marzipan.  However, it doesn’t add an almond flavor to the finished pie.  I hope that you’ll enjoy how the orange and cranberry meld together!

Cranberry-Orange Crumble Pie: this 9-inch pie is packed with tangy cranberries and topped with a crunchy, spiced topping. | savortheflavour.com

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Cranberry-Orange Crumble Pie: this 9-inch pie is packed with tangy cranberries and topped with a crunchy, spiced topping. | savortheflavour.com

Cranberry-Orange Crumble Pie


  • Author: Emma
  • Prep Time: 90 minutes
  • Cook Time: 50 minutes
  • Total Time: 2 hours 20 minutes
  • Yield: 1 9-inch pie
  • Category: Pie

Description

This fruit pie is packed with tangy cranberries and topped with a crunchy, spiced crumble with a secret ingredient.


Ingredients

For the Pastry

For the Topping

  • 1 cup all-purpose flour (150g)
  • 3 Tbsp. unsalted butter, melted (42 g)
  • 3 Tbsp. unsalted butter, softened (42 g)
  • 1/2 cup demerara sugar (100g)
  • 1/2 cup or 3.5 oz marzipan, diced in 3/4 inch cubes (100g)
  • 1 tsp mixed spice
  • 1 Tbsp. lemon juice

For the Filling

  • 3 cups cranberries, fresh or frozen (350 g)
  • scant 1/2 cup orange juice (a little less than 120 ml)
  • 1/2 cup demerara sugar (100g)
  • 1 medium or large orange, zest and juice
  • 2 Tbsp. orange marmalade
  • 1 stick of cinnamon

For the Decoration

  • 1/2 cup icing sugar, sifted (60g)
  • 1-3 tsp. cold water

Instructions

For the Topping

  1. Blend the marzipan and demerara sugar in a food processor to form crumbs, then add the softened butter and blend to make a sandy texture.
  2. Dump in the flour and mixed spice, and pulse briefly.
  3. Pour in the lemon juice and melted butter and run the machine until the mixture forms a dough and is only slightly sticky.  If it is too sticky, gradually add more flour.
  4. Shape the mixture into a log or brick, then wrap it securely with plastic wrap to seal.  Freeze until solid, about 2 hours.

For the Pastry Shell

  1. While the topping is chilling, roll out the chilled pastry to 1/8″ thick.  Line a 9-inch tart pan with it.
  2. Using a fork, prick the base of the pie, then chill it in the fridge for 10 minutes.  While the pastry is chilling, put a large cookie sheet on a rack in the middle of the oven and preheat the oven to 375 F.
  3. Line the chilled pastry with parchment paper and pour some dried beans on top.  Bake for about 10 minutes, making sure the pastry is not browning too fast.  Once the pastry has set, remove the parchment paper and beans and bake for another 5-8 minutes, or until the edges are a pale brown and the bottom is nearly fully cooked.  For further detail and photos, refer to our post on how to blind bake pastry.

For the Filling

  1. Zest and juice the orange, pouring the juice into a 1/2 cup measuring cup.  Pour in enough store-bought orange juice to fill the cup to the top.
  2. Combine the zest, juice, demerara sugar, cranberries, and cinnamon stick in a heavy-bottomed pot.  Bring to a boil, then let simmer for 10-15 minutes, or until quite thick.  Be sure to stir it often.
  3. Remove from the heat, remove the cinnamon stick, and stir in the orange marmalade.  Spread the cranberry filling in a shallow dish and put in the freezer to cool off for 10 minutes.

Assembly & Baking

  1. Grate the frozen block of topping with a coarse cheese grater.  Keep the topping frozen until you’re ready to use it so it doesn’t get sticky.
  2. Preheat the oven to 350 F.  Make sure your cookie sheet is in the oven to preheat.  This will help your pie to have a crisp, golden base.
  3. To assemble the pie, spread the cranberry filling in an even layer.  Sprinkle the topping over the filling, making sure to evenly cover the whole top all the way to the edges.
  4. Bake for 35 minutes, or until the top is a light golden brown.
  5. Let the pie cool in the pan for 30 minutes on a wire rack to allow the cranberry filling to set.  Remove from the pan and place on your serving plate.

For the Decoration

  1. Combine the sifted icing sugar with just enough water to make a thick icing.  Spoon it into a sandwich bag, cut off one corner, and pipe a crosshatched pattern on the top of the cooled pie.
  2. Let the icing set, then serve.

Notes

  • This recipe calls for a loose-bottomed, 9-inch tart pan with fluted sides.  If you don’t have one, just make yours in a regular 9-inch pie plate.
  • Also, mixed spice could be substituted with pumpkin pie spice, as it has most of the same spices as mixed spice.
  • Another feature of this pie is that all of its components can be made ahead of time.  Here’s how to store the ingredients if you’d like to make them ahead.
  • Topping: 1 week in the freezer, tightly wrapped in plastic wrap.
  • Filling: 3 days in the fridge, tightly covered with plastic wrap.
  • Pastry: 1 week in the fridge, tightly wrapped in plastic wrap; 3 weeks in the freezer, tightly wrapped in plastic wrap and aluminum foil and inside a freezer bag.
  • Marzipan: 3-4 weeks in the fridge in an airtight container.

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