Tasty triangular slices enclosed in charming circular pies. No matter how you cut it, the season for pie is here. We tapped some of the city’s finest piece makers for recipes

Cranberry Bakewell Pie

The cranberry Bakewell pie whipped up by pastry chef Joe Norton of Loyal Nine in Cambridge is a hit for those who aren’t fans of cloying concoctions. Although it’s made with a shortbread-like buttery crust and a black walnut frangipane, an acidic cranberry jam with a healthy glug of Eric Bordelet Nouvelle Vague Hard Sidre brings the zing. Norton opted for this brand of booze instead of a nonalcoholic cider, saying: “It is not overly sweet and its inherent dryness creates a great balance.”

4 1/4 cups all-purpose flour
1/3 cup powdered sugar
1 1/3 cups butter, chilled and cubed into 1/2-inch pieces
4 tablespoons cold water
2 eggs, beaten

Black Walnut Frangipane:
7/8 cup butter
2 cups sugar
4 eggs
2 cups black walnuts, ground
1 cup all-purpose flour
1 cup chestnut or almond flour
2 teaspoons coriander, toasted and ground

Cranberry Jam:
1 quart fresh cranberries
1 cup hard apple cider
1 cup sugar
1 teaspoon fresh ginger, peeled and minced
Leaves from 5 sprigs of thyme
Juice of 1 orange
1/4 teaspoon cinnamon
Zest from 1 lemon

For the crust, pulse together the flour and sugar in a food processor until fully incorporated. Slowly add the butter, 1 cube at a time, pulsing the mixture between each cube. Slowly add the water and then eggs, pulsing until a dough ball forms. Wrap tightly in plastic wrap and chill in refrigerator for at least 30 minutes.

For the black walnut frangipane, cream the butter and sugar using a stand mixer until the mixture is pale. Add the eggs one at a time until each is fully homogeneous. Add the black walnut crumble, all-purpose flour, chestnut flour and coriander. Mix until fully incorporated and transfer to a piping bag.

For the cranberry jam, use a medium saucepot and add the cranberries, cider, sugar, ginger, chopped thyme, orange juice, cinnamon and lemon zest. Bring the mixture to a boil and simmer for 15 minutes. Skim the foam from the top as it forms. Remove from the heat and chill immediately, or jar while hot.

Preheat the oven to 350 degrees. Roll out the dough to 1/4-inch thickness. Cut a circle slightly bigger than a 9-inch pie dish and press it into the pie dish. Add 1 cup of cranberry jam and spread evenly to the edges. In a spiral starting outside and moving in, pipe the well-tempered frangipane till reaching the center. Chill for 20 minutes. Bake for 35 minutes or until frangipane is golden brown and a cake tester comes out clean.

LIFE OF PIESalted Caramel PieBanana Cream PieMississippi Mud Pie | Cranberry Bakewell Pie | Pilgrim Pie | S’mores PieSweet Potato PieApple Rye PiePumpkin PieBourbon Caramel Pecan Pie 

Related Articles

Comments are closed.