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    White Chocolate and Cranberry Pie

    Source of Recipe


    Recipe Introduction

    This delectable pie blends layers of tart cranberries with a fluffy white chocolate mixture. The lattice top is whipped cream.

    List of Ingredients

    1-1/4 cups all-purpose flour
    1/2 teaspoon salt
    1/3 cup shortening
    4 to 5 tablespoons water
    1 16-ounce can whole cranberry sauce
    2 tablespoons granulated sugar
    1 tablespoon cornstarch
    1 tablespoon cranberry liqueur
    1-1/2 cups white baking pieces
    1 egg
    2 tablespoons water
    1/4 teaspoon almond extract
    2 cups whipping cream
    2 tablespoons powdered sugar
    1 teaspoon vanilla

    Prep Time: 525 minutes
    Cooking Time: 10 minutes


    Combine flour and salt. Cut in shortening until pieces are the size of small peas. Sprinkle 1 tablespoon water over part of mixture; gently toss with a fork. Repeat with 3 to 4 tablespoons additional water until all is moistened. Roll dough on a lightly floured surface into a 12-inch circle. Ease into a 9-inch pie plate. Trim 1/2 inch beyond edge of plate; fold under 1/2-inch margin. Flute edge. Prick crust. Bake in a 450 oven for 10 to 12 minutes or until golden; cool.

    Meanwhile, combine the cranberry sauce, granulated sugar, and cornstarch in a saucepan. Cook and stir until boiling; cook 1 minute more. Stir in liqueur; cool.

    For filling, melt white baking pieces in a small, heavy saucepan over low heat; remove from heat. Slightly beat egg and the 2 tablespoons water. Gradually stir half the melted pieces into egg mixture. Stir egg mixture into remaining melted pieces in saucepan; cook and stir over medium heat 7 minutes or until thickened. Remove from heat. Stir in almond extract; cool.

    Beat whipping cream, powdered sugar, and vanilla in a mixing bowl with electric mixer until soft peaks form (tips curl over); reserve half the mixture. Fold remaining cream mixture into the egg mixture. Spoon half of the egg-and-cream filling into pie shell. Remove 1/3 cup cranberry mixture and sieve, returning berries to remaining cranberry mixture. Spread remaining cranberry mixture over filling. Top with remaining egg-and-cream filling.

    Fit a decorating bag with a large star tip; fill with remaining cream mixture. Pipe a lattice on top of pie and dollops around edge. Add a little water to sieved liquid; drizzle over pie. Chill up to 8 hours. Serves 8.

    Make-Ahead Tip: Up to 8 hours ahead, prepare pie; cover and chill.




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