Pumpkin Pie with Sugared Cranberries

Sugared Cranberries-

• 1 cup fresh cranberries

• 2 cups granulated sugar

• 1 cup water

Pie-

• Homemade pie dough

• One 15 ounce can libbys pumpkin puree

• 3 large eggs

• 1 and 1/4 cups packed light brown sugar

• 1 Tablespoon cornstarch

• 1/2 teaspoon salt

• 1 and 1/2 teaspoons ground cinnamon

• 1/2 teaspoon ground ginger

• 1/4 teaspoon ground nutmeg

• 1/8 teaspoon ground cloves

• 1 cup heavy cream

• 1/4 cup milk

• Egg wash- 1 large egg beaten with 1 Tablespoon milk

Pie dough-

• 2 and 1/2 cups all-purpose flour

• 1 and 1/4 teaspoons salt

• 6 Tablespoons unsalted butter, chilled and cubed

• 3/4 cup vegetable shortening, chilled

• 1/2 cup ice water

To make dough-

Mix the flour and salt together in a large bowl. Add the butter and shortening.

Using a pastry cutter or two forks, cut the butter and shortening into the mixture until it resembles coarse meal.

Measure 1/2 cup of water in a cup. Add ice. Drizzle the cold water in, 1 Tablespoon at a time, and stir with a wooden spoon after every Tablespoon added. Do not add any more water than you need to. Stop adding water when the dough begins to form large clumps.

Transfer the pie dough to a floured work surface. The dough should come together easily and should not feel overly sticky. Using floured hands, fold the dough into itself until the flour is fully incorporated into the fats. Form it into a ball. Divide dough in half. Flatten each half into 1-inch thick discs using your hands.

Wrap each tightly in plastic wrap. Refrigerate for at least 2 hours (and up to 5 days).

To make cranberries-

Place cranberries in a large bowl; set aside. In a medium saucepan, bring 1 cup of sugar and the water to a boil and whisk until the sugar is dissolved.

Remove pan from the heat and allow to cool for 5 minutes. Pour sugar syrup over the cranberries and stir.

Let the cranberries sit at room temperature or in the refrigerator for 6 hours or overnight (ideal).

You’ll notice the sugar syrup is quite thick after this amount of time. Drain the cranberries from the syrup and pour 1 cup of sugar on top. Toss the cranberries, coating them all the way around.

Pour the sugared cranberries on a parchment paper and let them dry for at least 2 hours at room temperature or in the refrigerator.

To make the pumpkin pie filling-

Whisk the pumpkin, 3 eggs, and brown sugar together until combined. Add the cornstarch, salt, cinnamon, ginger, nutmeg, cloves, pepper, cream, and milk. Vigorously whisk until everything is combined. Filling will be a little thick.

Preheat oven to 375°F

Remove 1 disc of pie dough from the refrigerator. On a lightly floured work surface, roll the dough out into a 12-inch circle.Carefully place the dough into a 9-inch pie dish. Tuck it in with your fingers, making sure it is smooth. With a small and sharp knife, trim the extra overhang of crust and discard. Crimp the edges with a fork or flute the edges with your fingers. Brush edges lightly with egg wash mixture.

Line the pie crust with parchment paper. Fill with pie weights or dried heavy beans. Pre-bake the crust for 10 minutes. Carefully remove the parchment paper/pie weights

Pour pumpkin pie filling into the warm pre-baked crust. Only fill the crust about 3/4 of the way up. Bake the pie until the center is almost set, about 55-60 minutes. A small part of the center will be wobbly.

Once done, transfer the pie to a wire rack and allow to cool completely for at least 3 hours. Decorate with sugared cranberries.