Cranberry Pie for Thanksgiving

For the pie crust mix flour and sugar in a large bowl. Add the cold butter in chunks and quickly work into crumbs with your hands. Then add the whisky and one tablespoon of water. Only work until you can form a ball. If the dough is too crumbly, add a bit of water until you can. Cover and chill in the fridge for at least half an hour or longer. You can chill the dough overnight.

For the filling boil enough water to cover the dried cranberries, Let sit while you continue with the filling. In a lrage bowl combine 200 grams of fresh cranberries, the sugars, sage, and cassava starch. Peel the apple, core and cut into four pieces then grate thinnly and add to the bowl. Mix in egg and vanilla extract. Lastly either briefly process the 200 grams of fresh cranberries remaining in a food processor or chop with your hands. Mix all ingredients well. Then set aside.

Take the dough out of the fridge, divide in half, transfer one half back and roll out the second half on a lightly floured surface. Roll into a circle slightly bigger than your baking pan. Pie forms are usually about 23cm in diameter. Transfer to the pie form to cover bottom and sides, then pour the filling into it. Put the pie back into the fridge. Now take out the second half of the dough, roll out into a circle and either cover the pie with it, cutting a few vents in the middle for air to get out or arrange a lattice pattern on top. How to do this best, can be seen in this video. Roll any overhang towards the middle and crimp as desired. If you would like to see how I do that, check out this video. You can only simply seal the top with a fork. Make sure to cut off any overhang.

Preheat oven to 200 degrees Celsius. Brush the pie with some egg wash and sprinkle with coarse sugar. If the oven is still preheating, chill the pie in the fridge. Bake for 20min at 200 degrees Celsius, then reduce heat to 180 degrees and bake for an additional 40min. The filling should bubble and start coming out. If the top gets too dark, cover the pie with aluminum foil. Let the pie cool to room temperature, then transfer to the fridge and chill overnight. You can eat pie warm, but it will be much easier to cut it the next day. Enjoy with some whipped cream, ice cream or just plain.