Put this pie in your holiday lineup for a little nod to Kentucky.
Put this pie in yourholiday lineupfor a little nod to Kentucky.
We’ve topped the traditional transparent pie with some holiday embellishments: Sugared Cranberries and Whipped Creme Fraiche.
Credit:Photo: Victor Protasio; Prop Styling: Kay E. Clarke; Food Styling: Torie Cox
Place over medium, and bring to a simmer, stirring often until sugar dissolves.
Continue simmering sugar syrup, without letting it boil, until it thickens slightly, 8 to 10 minutes.
Remove from heat, and cool until warm, about 5 minutes.
Combine fresh cranberries and warm sugar syrup in a large bowl.
Cool to room temperature, stirring occasionally.
Cover bowl, and chill 8 hours or overnight.
Sprinkle a rimmed baking sheet with 1/2 cup of the sugar.
Pour chilled cranberry mixture through a wire-mesh strainer over a bowl.
(Reserve cranberry syrup in bowl for another use.)
Spread cranberries in a single layer on sugar on baking sheet.
Sprinkle with remaining 1/2 cup sugar.
Gently shake baking sheet, making sure cranberries are evenly coated with sugar.
Let stand, uncovered, until cranberries are dry and crisp, about 2 hours.
Shake off any excess sugar on cranberries, and place in an airtight container.
Store at room temperature for up to 2 days.
Prepare the Crust: Preheat oven to 375F.
Unwrap chilled pie dough disk from Single-Crust Pie Pastry, and place on a lightly floured surface.
Let stand at room temperature until slightly softened, about 5 minutes.
Sprinkle dough with flour, and roll into a 12-inch circle.
Carefully fit dough circle into a 9-inch glass pie plate; fold edges under, and crimp.
Line pastry with parchment paper, and fill with pie weights or dried beans.
Bake in preheated oven 15 minutes.
Increase oven temperature to 400F.
Prepare the Filling: Whisk together sugar, flour, and salt in a large bowl.
Add melted butter to flour mixture, stirring with a fork until mixture is combined and resembles damp sand.
Whisk eggs in a medium bowl until well beaten.
Add half-and-half and vanilla, and whisk until well combined.
Pour into prepared piecrust.
Bake at 400F for 5 minutes.
Reduce oven temperature to 375F.
Transfer pie to a wire rack, and cool to room temperature, about 2 hours.
Add sugar and vanilla, and beat until smooth, fluffy, and well combined, about 2 minutes.
Cover and chill until ready to serve.
Top pie with Whipped Creme Fraiche and Sugared Cranberries.
