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Cherry Cranberry Mulled Wine Pie

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  • Author: Bake to the roots
  • Prep Time: 50
  • Cook Time: 60
  • Total Time: 180

Description

Delicious Christmas pie with cherries, cranberries and some mulled wine… yes, the Christmas season has started officially! ;)

Ingredients

Scale

For the filling

  • 26 oz. (750g) frozen cherries, thawed
  • 9 oz. (250g) fresh cranberries
  • 3/4 cup (150g) sugar
  • 0.9 oz. (25g) cornstarch
  • 3.4 fl.oz. (100ml) mulled wine
  • 1 fl.oz. (30ml) orange juice
  • 1 tsp. vanilla extract
  • 2–3 tbsp. fine breadcrumbs

For the dough

  • 3 cups (350g) all-purpose flour
  • 1/2 tsp. salt
  • 1 tbsp. sugar
  • 1 cup (230g) cold butter
  • 1/2 cup (120ml) ice water (plus some more)
  • 1 tbsp. white wine vinegar
  • 1 egg yolk for brushing
  • some water

Instructions

  1. The filling can be made in advance and stored in the fridge if you want to save time on baking day. Let the cherries thaw in a bowl, do not discard the juices. Wash and dry the cranberries. Set aside.
  2. In a small bowl mix sugar and cornstarch. In a large pot mix the mulled wine, orange juice, and vanilla extract, then add the cornstarch-sugar mixture and mix until there are no more lumps. Bring the mixture to a boil, add the cherries and cranberries and let simmer for 6-8 minutes – the liquids should have thickened and the cherries should be soft but not mushy. Take off the heat and let cool down completely and use when mentioned in the recipe or store I the fridge up to two days I an airtight container.
  3. For the dough mix the water with the vinegar in a small bowl and add an ice cube. In a large bowl mix the flour, sugar, and salt. Add the butter in small pieces and toss a bit so the butter is covered with the flour. Use a pastry cutter or knife to cut the butter into pea-size pieces. Gradually add the water and mix everything with your hands until the dough cometh together. It should not be wet nor sticky. Wrap in plastic wrap and place in the fridge for at least 1 hour.
  4. Preheat the oven to 350˚F (175°C). Lightly grease a 9 inch (23cm) pie dish. Roll out about half of the dough (keep the rest in the fridge until needed) on a floured surface to a circle that is slightly larger than the pie dish. Transfer to the pie dish and press to the bottom and sides. Cut off overlapping dough and create a nice edge – either by using your fingers to get it in shape or to press in a pattern with a fork for example. Sprinkle 2-3 tablespoons of breadcrumbs on the bottom of the pie.
  5. Pour the cherry-cranberry filling into the prepared pie crust and smooth out the top. Roll out the remaining dough and cover the pie with it – you can go for a plain cover, stripes, a lattice topping or the letters I made. The dough should cover most of the cake though. If you covered the filling completely, make sure you have some ventilation slits in the center. Whisk the egg with some water and brush the pastry top. Bake for 55-60 minutes – the top should have a nice colden color. If you see the edges or decorations on top get too dark, cover with some baking parchment. Take out of the oven and let cool down. Serve slightly warm or cooled with whipped cream or some vanilla ice cream.

Notes

  • Enjoy baking!

Nutrition

  • Serving Size: 10

Find it online: https://baketotheroots.de/cherry-cranberry-mulled-wine-pie/