A creative spin on a classic dish — who doesn’t love a homemade pie? Decorative, delightful and free of dye, this dessert checks all the boxes!
MAKES: 10 SERVINGS
Prep Time: 35 minutes
Chill Time: 2 hours
Cook Time: 50 minutes
Ingredients
PLAIN PIE CRUST
2 ½ cup all-purpose flour
1 cup (2 sticks) unsalted butter, cold
1 tbsp granulated sugar
1 tsp salt
4-8 tbsp water
RED PIE CRUST
1 ¼ cup all-purpose flour
1 Color Kitchen Red Velvet Color Packet
½ cup (1 stick) unsalted butter, cold
1 ½ tsp granulated sugar
½ tsp salt
2-4 tbsp ice water
1 egg for egg wash
FILLING
3 cups fresh cranberries
¼ cup granulated sugar
2 tsp blood orange zest
juice of ½ a blood orange
2 tbsp flour
¼ tsp salt
Directions
Prepare the plain crust. In a large bowl, whisk together the flour, sugar, and salt. Using a pastry cutter or 2 forks, cut the butter into the flour mixture to create a coarse meal. Add the water one tablespoon at a time and mix after each addition, until the dough forms large clumps and can be shaped into a ball. Divide the dough in half. Form each half into a disk, wrap with plastic wrap, and place in the refrigerator for at least 2 hours, up to overnight.
Prepare the red crust. In a large bowl, whisk together the flour, sugar, red velvet color packet and salt. Using a pastry cutter or 2 forks, cut the butter into the flour mixture to create a coarse meal. Add the water one tablespoon at a time and mix after each addition, until the dough forms large clumps and can be shaped into a ball. Form the dough into a disk shape, wrap with plastic wrap, and place in the refrigerator for at least 2 hours, up to overnight.
Prepare the filling. Add all of the filling ingredients to a large bowl and toss until evenly distributed.
Preheat the oven to 450 degrees.
Roll out one disk of plain dough into a 10-inch circle. Transfer it to a 9-inch pie plate and trim the edges. Add the filling.
Roll out the red pie dough into a rectangle, about ⅛-inch thick. Cut it into strips. Arrange the strips over the pie.
Roll out the remaining plain pie dough into a rectangle, about ⅛-inch thick. Cut it into strips. Weave the plain dough strips with the red dough strips to create a lattice topping.
Beat the egg with 1 tablespoon of water. Brush it over the top of the pie.
Bake the pie for 10 minutes at 450 degrees, then lower the oven temperature to 350 degrees and bake for an additional 40 minutes. If the crust is becoming too brown, place a sheet of aluminum foil over the top of the pie.
Let the pie cool for at least 15 minutes and serve with vanilla ice cream.
