Cranberry, Raisin, and Orange Zest Pie

Ingredients

• Wheat Flour 15 oz
• Butter 10 oz
• Salt ½ spoons
• Water 7 teaspoons
• Cranberry 15 oz
• Raisins 10 oz
• Sugar 10 oz
• Oranges 2 pieces
• Whole egg 1 piece
• Milk 2 spoons

Step-by-Step Guide

Step 1

Prepare all the ingredients. If using frozen cranberries, thaw them in advance by placing them in a colander.

Step 2

Rinse the raisins in warm water and soak them in the juice of one orange for 1 hour.

Step 3

In the bowl of a food processor, combine 350 grams of flour, 1 tablespoon of sugar, and salt. Add the chilled butter, cut into small pieces, and ice water.

Step 4

Knead the dough until it just starts to come together, then remove it and divide it into two pieces — one slightly larger than the other.

Step 5

Wrap the dough in plastic wrap, shape it into a flat disc, and refrigerate for at least 2 hours. This dough can be stored in the refrigerator for up to 2 days.

Step 6

Prepare the filling. Combine the cranberries with the raisins, orange zest, and juice, along with the remaining sugar and flour.

Step 7

15 minutes before you start baking the pie, take the dough out of the refrigerator. Roll out the larger portion between two sheets of parchment paper.

Step 8

Place the rolled-out dough into a baking dish with low sides. Add the filling.

Step 9

Roll out the second portion of dough and cover the pie. Trim the edges and press down firmly.

Step 10

Mix the egg yolk with the milk and brush the mixture over the surface of the pie.

Step 11

Make 6–8 slits or prick the dough with a fork to allow steam to escape.

Step 12

Bake in a preheated oven at 430°F for 50–60 minutes. Allow to cool before serving.