I recently posted this better vegan pie crust and hinted at a rad new pie recipe in the future. And today’s your lucky day, because it’s officially here and I couldn’t be more excited.
So it’s no secret that I love cranberries. And thus it was really only a matter of time before they got transformed into a pie. But not just any pie. Nope, this is a cranberry sage pie. Much more fancy and impressive. Like, so fancy and impressive that it should only be eaten with the kind of vanilla ice cream where you can see little flecks of vanilla bean.
(Obviously not. I will take any sort of vanilla ice cream any day and I couldn’t care less if it’s fancy enough to have beans in it)
There seems to be a bit of a trend of putting savory ingredients into sweet things. Have you heard of the recipe where you put cheddar cheese into an apple pie crust? I still can’t really wrap my head around that one. But putting an herb into a berry pie seemed like a much more mild way to get things rolling, so there you go. And was it worth it? Absolutely, whole heartedly yes. Truth be told, the subtle addition of the sage was what really transformed this pie into a knockout winner.
Something you should know: cranberries take three different forms in this recipe. They’re dried, chopped, and whole. And while this may seem like a hassle, it’s imperative to getting the best texture for your pie filling. Because fruit pie fillings, especially with as fickle an ingredient as cranberries, can get a bit tricky. With this pie, however, the filling is thick without being gummy, juicy without being runny, and flavorful without being too sweet. It really is a dream.
But then again, given that it’s made out of cranberries, I was basically destined to say that.
* * *
Cranberry Sage Pie
adapted from Food52
2 9-inch pie crusts
3/4 cup dried cranberries
1/3 cup brown sugar
1/3 cup cane sugar
1 Tablespoon chopped fresh sage
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg
1/8 teaspoon cloves
1/2 teaspoon salt
3 Tablespoons cornstarch
4 cups fresh cranberries
1 small baking apple
1 Tablespoon vanilla extract
1 egg, lightly beaten
Egg wash (1 large egg whisked with 1 teaspoon water and a pinch of salt)
Prepare pie crust and place one 9-inch crust in the bottom of a pie plate. Preheat the oven to 425F.
In a small heatproof bowl, pour boiling water over the dried cranberries, then set aside to rehydrate while you prepare the rest of the filling. In a food processor, combine the sugars, sage, cinnamon, nutmeg, cloves, salt, and cornstarch until the sage is fully broken down and incorporated. Empty this sugar mixture into a large mixing bowl.
Add 2 cups of the fresh cranberries to the food processor (don’t bother washing it) and pulse a few times until the cranberries are roughly chopped. Add the chopped cranberries and the remaining 2 cups of whole cranberries to the bowl with the sugar mixture and stir to coat. Using the large holes of a box grater, grate the apple into the bowl with the cranberries. Then drain the dried cranberries and add them to the bowl as well and stir to combine. Finally, add the vanilla and egg stir until the mixture is completely combined and all the cranberries are coated and evenly dispersed.
Pour the cranberry filling into the prepared pie crust, then cover with the second pie crust, sealing and crimping the edges all around. Brush the pie with the egg wash, then place in the oven to bake for 20-25 minutes.
Lower heat to 375F, then continue to bake 35-45 more minutes. Cover the edges with aluminum foil if they are getting too brown. Let cool before serving so that the filling can set.