Wednesday, 15 October 2014

Honeyed Pumpkin-Cranberry Pie

A few sharp-eyed people may recognise this from last  year; it got briefly posted in a very unfinished state then set aside until too late in the season for some reason that I do not now recall. However, I do remember this pie with pleasure, so here it is, for lovers of both pumpkin and cranberries. 

1 hour 45 minutes - 45 minutes prep time - plus time to cool
8 servings

Honeyed Pumpkin-Cranberry Pie

Make the Crust:
1 1/2 cups soft whole wheat flour
1/4 teaspoon salt
5 tablespoons unsalted butter
3 tablespoons mild vegetable oil
4 to 5 tablespoons ice-cold water

Mix the salt into the flour.  Cut the butter into the flour, until it is about the size of small peas. With a fork, mix in the oil rapidly, then the water, adding one tablespoon at a time and mixing between each addition. When the flour is moistened all over and pulling together into a dough, press and mix it by hand to form a ball. Wrap it in parchment paper and set it aside in a cool spot for 15 to 20 minutes.

Preheat the oven to 350°F. Roll the dough out on a piece of parchment paper or a floured board or countertop, until it is the right size to fit a 10" pie pan. Transfer it to the pie plate and neaten the edges of the dough, making sure they are even. Prick it all over with a fork. Bake for 10 minutes, until lightly browned. Set aside to cool, but leave the oven on if you are proceeding right away.

Make the Filling:
3 large eggs
1/3 cup honey
1/3 cup sugar
2 tablespoons soft unbleached flour
1/4 of a medium nutmeg, finely grated
3/4 teaspoon ground ginger
1 1/2 teaspoons ground cinnamon
2 to 2 1/2 cups cooked puréed pumpkin
1 1/2 cups chopped cranberries

Whisk together to eggs, honey and sugar. Mix the flour with the nutmeg, ginger and cinnamon, then mix it into the eggs. Mix in the pumpkin purée, then the chopped cranberries.

Pour the filling into the prepared pie crust, and spread it out smoothly. Bake at 350°F. for about 1 hour to 1 hour 10 minutes, until set in the middle. Let cool before serving.

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