Garnished, topped, and sliced, this dessert is one of our finestholiday pies.
Ingredients
Chess Pie
1(14.1-oz.
envelope)
2Tbsp.fresh orange juice(from 1 orange)
Mascarpone Whipped Cream
1(8-oz.
Credit:Antonis Achilleos; Food Stylist: Ruth Blackburn; Prop Stylist: Lydia Pursell
Unroll piecrusts; stack on a lightly floured surface.
Roll stacked piecrusts into a 12-inch circle.
Prick bottom and sides of crust with a fork.
Line with a piece of parchment, allowing ends to extend over edges of crust.
Fill with pie weights.
Bake 9 minutes; remove pie weights and parchment.
Let cool on a wire rack 15 minutes.
Reduce oven temperature to 350F.
Meanwhile, whisk together sugar, flour, cornmeal, and salt in a large bowl.
Whisk in melted butter, orange zest and juice, lemon juice, and eggs until thoroughly combined.
Pour into prepared piecrust.
Let cool on wire rack 2 hours.
Cover and chill until cold, about 2 hours.
Cover, reduce heat to medium-low, and simmer until berries have popped, 15 to 20 minutes.
Pour berry mixture through a fine mesh strainer into a small bowl, discarding berries.
(Do not press on berries; you want liquid to remain as clear as possible.)
Return strained cranberry juice to saucepan.
Stir in lemon juice and 1/2 cup of the granulated sugar.
Cook over medium-high, stirring constantly, until sugar has dissolved, about 3 minutes.
Stir together 1 1/4 cups cranberry juice mixture and remaining 1 tablespoon granulated sugar in a small saucepan.
Sprinkle gelatin over mixture, and let stand 5 minutes.
Cook over medium, stirring occasionally, just until mixture is steaming and gelatin dissolves, about 5 minutes.
Remove from heat, and let cool 20 minutes.
Stir in orange juice.
Gently drizzle cranberry mixture evenly over top of chilled pie.
Chill, covered, until gelee sets, about 1 hour.
(Be careful not to overmix.)
Gently fold whipped cream into mascarpone mixture.
Dollop on top of pie, and garnish withSugared Cranberries.
