Cranberry Sage Pies
For the Cranberry Sage Filling:
2 Cups fresh cranberries
4-5 med/large fresh sage leaves (to taste)
1/2 cup to 3/4 cup brown sugar, not packed (to taste)
2 tablespoon orange juice, freshly squeezed
1 teaspoon orange zest
2 teaspoons cinnamon
1 teaspoon nutmeg
For the Pie Pastry:
2 1/4 cups all purpose flour
1 tablespoon sugar
Zest from 1 orange
3/4 teaspoon salt
1/2 teaspoon baking powder
1 cup cold butter, cut into small squares
1 7.5oz container of creme fraiche
1 egg, lightly beaten
To make the pie pastry:
In a large bowl whisk together the flour, sugar, zest, salt and baking powder. Add the butter, with your hands until it resembles a coarse mixture. The butter should be pea sized when you stop working it in.
Stir in the Creme Fraiche. The dough will be very scraggly. Turn it out onto a well floured surface, and bring it together with a quick few kneads.
Pat the dough into a log, and roll it in a rectangle. Lightly flour the top of the dough, then fold it in half, then in half again, re-roll it out and repeat. Fold dough in half, then in half again and wrap tightly in saran wrap.
Chill for at least 1 hour. (I always make this the day before and refrigerate overnight, if you do this make sure to take out of fridge at least 2 hours in advance so that you're able to work with it).
Preheat oven to 425F, line a baking sheet with parchment paper.
Roll out your dough, use a circle cookie cutter to make the bottom. The tops can have a design (or you can just use a knife to make slices). Fill the bottom with 1 heaping teaspoon of filling. Fit the top and crimp edges with a fork, brush crust with the lightly beaten egg, sprinkle lightly with sugar.
Bake the pies for 12 minutes. Remove from oven and cool for at least 20 minutes before serving.
For the cranberry sage filling:
In a food processor pulse cranberries and sage until a fine texture.
Combine all the ingredients in a saucepan set over medium high heat. Simmer, stirring almost constantly, until mixture starts to thicken --- about 5 minutes. Turn to very low heat and let cook another 2 minutes. Transfer to a bowl and let cool, once cooled fill pies. (I always make this the day before and store in fridge until I'm ready to make the pies.).
If you have leftover pie filling it makes a great jam, or if you are like my kids you can eat straight out of the bowl with a spoon!
1 teaspoon orange zest
2 teaspoons cinnamon
1 teaspoon nutmeg
For the Pie Pastry:
2 1/4 cups all purpose flour
1 tablespoon sugar
Zest from 1 orange
3/4 teaspoon salt
1/2 teaspoon baking powder
1 cup cold butter, cut into small squares
1 7.5oz container of creme fraiche
1 egg, lightly beaten
To make the pie pastry:
In a large bowl whisk together the flour, sugar, zest, salt and baking powder. Add the butter, with your hands until it resembles a coarse mixture. The butter should be pea sized when you stop working it in.
Stir in the Creme Fraiche. The dough will be very scraggly. Turn it out onto a well floured surface, and bring it together with a quick few kneads.
Pat the dough into a log, and roll it in a rectangle. Lightly flour the top of the dough, then fold it in half, then in half again, re-roll it out and repeat. Fold dough in half, then in half again and wrap tightly in saran wrap.
Chill for at least 1 hour. (I always make this the day before and refrigerate overnight, if you do this make sure to take out of fridge at least 2 hours in advance so that you're able to work with it).
Preheat oven to 425F, line a baking sheet with parchment paper.
Roll out your dough, use a circle cookie cutter to make the bottom. The tops can have a design (or you can just use a knife to make slices). Fill the bottom with 1 heaping teaspoon of filling. Fit the top and crimp edges with a fork, brush crust with the lightly beaten egg, sprinkle lightly with sugar.
Bake the pies for 12 minutes. Remove from oven and cool for at least 20 minutes before serving.
For the cranberry sage filling:
In a food processor pulse cranberries and sage until a fine texture.
Combine all the ingredients in a saucepan set over medium high heat. Simmer, stirring almost constantly, until mixture starts to thicken --- about 5 minutes. Turn to very low heat and let cook another 2 minutes. Transfer to a bowl and let cool, once cooled fill pies. (I always make this the day before and store in fridge until I'm ready to make the pies.).
If you have leftover pie filling it makes a great jam, or if you are like my kids you can eat straight out of the bowl with a spoon!
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