CRANBERRY PIE

Pastry dough for a two crust pie

1 cup sugar
1/4 cup flour
3 1/2 cups cranberries - if they are frozen do not thaw them
grated zest of 1 orange
1/4 cup fresh squeezed orange juice
1/3 cup walnuts, coarsely chopped
1/2 cup raisins
3 tablespoons unsalted butter, melted
1 egg mixed with 2 teaspoons of water

Preheat oven to 400 F

Roll out crust and refrigerate at least one hour

Mix sugar and flour together in a small bowl

Chop the cranberries in a food processor until they are in uneven pieces ranging from the 1/4 berry to finely ground. This will take about 2 minutes for frozen berries and several pulses for fresh.

Mix the cranberries, orange zest , orange juice, walnuts, raisins, and melted butter until they are thoroughly combined.

Sprinkle about 1/4 cup of the sugar mixture on the bottom crust and pile the cranberry mixture on top. Sprinkle the remaining sugar mixture over the berries and cover with the top crust. Brush the top crust with the egg wash, making lots of slits for steam to escape.

Bake in the center of the oven until the crust is golden and the filling is bubbling up through the slits, about 50 minutes.

Enjoy your new favorite pie.

The recipe is from Elizabeth Ryan, who is an apple grower in the Hudson Valley in New York. She used to sell pies at the Union Square Greenmarket in Manhattan on Saturdays.