Cranberry-Orange Pie

Cranberry Filling

2 pounds cranberries, fresh or

frozen (no need to thaw) ½ cup fresh orange juice

½ cup sugar

½ cup light-brown sugar 1 teaspoon cinnamon

¾ teaspoon ground ginger ¼ teaspoon ground cloves ½ teaspoon fine sea salt ½ teaspoon vanilla extract Orange Cream Cheese Filling

8 ounces creamcheese, room

temperature

Grated zest of 2 medium oranges ½ cup powdered sugar

1 large egg, lightly whisked ½ teaspoon vanilla extract ¼ teaspoon fine sea salt

Pie Crust

1 (9-inch) pie crust using your favorite recipe, parbaked and cooled completely

Instructions: Make the cranberry filling: In amedium pot, mix cranberries (and any juices), orange juice, sugars, cinnamon, ginger, cloves and salt to combine. Cook over medium heat until cranberries begin to soften and break down, about 12-15 minutes. Reduce heat to low and continue to cook, stirring frequently, 6-8 minutes; some of the cranberries will break down and become jammy, some will be whole or in chunky pieces. Stir in vanilla. Cool completely.

Prepare cream cheese filling: In a medium bowl, using a silicone spatula, stir cream cheese until smooth. Add orange zest and mix well. Add powdered sugar and mix until fully incorporated. Add egg, vanilla extract and salt and mix to combine.

Place the cooled pie crust (blindbaked crust recipe below) on a parchment-lined baking sheet. Pour in creamcheese filling and spread in an even layer. Freeze pie for 15 minutes.

Preheat oven to 375 degrees with rack in the lower third. Spoon the cooled cranberry filling on top of the chilled cream cheese; spread in even layer. Transfer the pie to the oven and bake until the crust is deeply golden brown (the filling will have a sort ofmatte appearance), 35-40 minutes. Cool completely before slicing.

Makes 1 (9-inch) pie

From “The Book on Pie” by Erin Jeanne McDowell

MarkWeinberg