Cranberry Chess Pie

The Date: 26 November 2011

The Occasion: Thanksgiving with Pete's family. I am pie-mistress on both sides of the family.

The Recipe: Again, from Williams-Sonoma Pies and Tarts.

How it Went:
I thought it was a little too tangy, but others loved it. I might cut down on the orange zest next time. I was a bit too generous there. Otherwise, it was fairly easy, unique, and tasty. Good texture and flavors. I used a store-bought pie crust for this one too, but I think the handmade crust would be superior if you have the time and inclination.

What You Need:
cranberries
sugar
butter
salt
eggs
flour
buttermilk
cider vinegar
orange zest

Your Turn:
Prepare your pie crust in the pie plate. The recipe asks you to pre-bake the pie crust for about 25 minutes. This matters more, I think, if you're using a homemade crust which is more likely to be a bit wet. The purpose of this pre-baking is to prevent the somewhat juicy filling of the pie from making the crust soggy. I pre-baked my store-bought crust for about 10 minutes, and that worked fine. You just press the crust into the pie plate, and put it in a 375 oven. Ideally, put some pie weights or heavy rice or something down inside the crust to prevent bubbling, but I didn't do that. It's alright. Just keep an eye on the crust. You don't want it to get dark, or overly bubbly, or dry or anything.

Chop 2 C of cranberries, fresh or frozen, coarsely.

Now, start the filling by blending

• 1 & 1/3 C sugar
• 1/2 C butter, melted
• 1/8 tsp salt

Whisk this well.

Now add 3 eggs, one at a time, beating until smooth after each one.

Stir in 1/4 C flour followed by 1/3 C buttermilk and 1 tsp cider vinegar.

Now -- it's time to zest the orange. I don't have a zester, and I'm not entirely sure how zesting is supposed to be done. I have an inkling I did it wrong. But here's how it went.

First, wash off your orange. Then grate it against the fine side of a cheese grater. You'll need 2 tsp orange zest. I think I used a bit too much. Feel free to start light on the orange and add more next time if you think it's bland.

Stir this into the batter well. Now add your cranberries.

Pour the mixture into your partially-baked pie crust.

Oops. Sunset mode.

Bake at 375 for 50-60 minutes, until the top is lightly golden brown and the filing is firm. Transfer to a wire rack and cool before serving.

The cranberries will rise to the top as it bakes, and the orangey custard will firm up underneath them.

Short Version
CRANBERRY CHESS PIE

1 pie crust, partially baked (10 min in 375 oven for store-bought crust)
1 & 1/3 C sugar
1/2 C unsalted butter, melted
1/8 tsp salt
3 large eggs
1/4 C flour
1/3 C buttermilk
1 tsp cider vinegar
2 tsp finely grated orange zest
2 C fresh or frozen cranberries, coarsely chopped

Whisk together sugar, melted butter, and salt.
Add eggs one at a time, beating after each.
Add flour, buttermilk, cider vinegar, and orange zest.
Stir well.
Add cranberries and stir.
Transfer to partially-baked pie crust.
Bake at 375, 50-60 minutes, until top is lightly golden and filling is firm.