Spiced Cranberry Pie
Prep time: 
Cook time: 
Total time: 
Serves: 10
  • 1 recipe for double crust pie dough
  • 1 12-oz bag fresh cranberries, washed and dried
  • 1.25 cups + 1 Tablespoon sugar, divided
  • zest of two oranges
  • 1 Tablespoon ground allspice
  • ¼ cup finely chopped crystallized ginger
  • 3 Tablespoons golden syrup or honey, divided
  • juice of two oranges
  • 1 Tablespoon milk
  1. Roll out your pie dough and chill chill chill. Prick the bottom of your pie dough with a fork.
  2. Cut the cranberries in half (optional).
  3. Combine cranberries with ¾ cup sugar, orange zest, allspice, ginger and 1 T golden syrup. Toss to combine, and arrange in your bottom pie crust.
  4. Cover with the top pie crust, seal and crimp. Cut a large X in the top crust and fold back the triangles to create a fairly large "window".
  5. Chill the filled pie for 30 minutes to 1 hour.
  6. Preheat oven to 425.
  7. When the pie is finished chilling, brush the top crust with milk and sprinkle over 1 Tablespoon of the sugar. Put it in the oven (baking a pie directly on a pizza stone will help crisp the bottom crust) and turn the heat down to 375 (I didn't do that, and it was mostly fine. I might try lowering it to 400 degrees next time). Bake for 30 minutes.
  8. Meanwhile, combine the orange juice, the remaining ½ cup sugar and the remaining 2 Tablespoons golden syrup in a saucepan, and heat until the sugar is dissolved and the mixture is bubbling, about 3 minutes.
  9. Reduce oven heat to 325, then pour the syrup into the "window" on top of tihe pie and bake for another 30 minutes.
Recipe by The Domestic Front at http://www.thedomesticfront.com/cranberry-pie-revisited/