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Prep Time:20 minsAdditional Time:2 hrs 55 minsTotal Time:3 hrs 15 minsServings:12Yield:1 9-inch pieJump to Nutrition Facts
Prep Time:20 minsAdditional Time:2 hrs 55 minsTotal Time:3 hrs 15 minsServings:12Yield:1 9-inch pie
Prep Time:20 mins
Prep Time:
20 mins
Additional Time:2 hrs 55 mins
Additional Time:
2 hrs 55 mins
Total Time:3 hrs 15 mins
Total Time:
3 hrs 15 mins
Servings:12
Servings:
12
Yield:1 9-inch pie
Yield:
1 9-inch pie
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1 recipeMaster Pie Dough3largeeggs, lightly beaten⅔cupgranulated sugar4tablespoons(1/2 stick) butter, melted and cooled3tablespoonsall-purpose flour1cupbuttermilk1tablespoongrated orange zest½teaspoonvanilla extract⅛teaspoonfreshly grated nutmeg⅛teaspoonsalt2cupscranberries (thawed if frozen)1teaspoonconfectioners' sugar
Cook Mode(Keep screen awake)
Ingredients
1 recipeMaster Pie Dough
3largeeggs, lightly beaten
⅔cupgranulated sugar
4tablespoons(1/2 stick) butter, melted and cooled
3tablespoonsall-purpose flour
1cupbuttermilk
1tablespoongrated orange zest
½teaspoonvanilla extract
⅛teaspoonfreshly grated nutmeg
⅛teaspoonsalt
2cupscranberries (thawed if frozen)
1teaspoonconfectioners' sugar
DirectionsPosition rack in lower third of oven; preheat to 325 degrees F.Roll dough between sheets of parchment paper into a 12-inch circle. Peel off the top sheet and invert the dough into a 9-inch pie pan. Press the dough into the bottom and up the sides of the pan. Remove the paper. Fold under the excess dough and flute, or trim with scissors and crimp (see Tip). Refrigerate the crust while you prepare the filling.Whisk eggs, granulated sugar, butter and flour in a large bowl until well combined. Whisk in buttermilk, orange zest, vanilla, nutmeg and salt. Pour the filling into the prepared crust. Sprinkle cranberries evenly over the top.Bake the pie until set in the center, 50 to 60 minutes. Cool completely on a wire rack, about 2 hours. Dust with confectioners' sugar just before serving.TipGive your pie a pretty rim! Use scissors to trim the edge of the crust. Press it with a fork to crimp or, for a fancy pattern, press the flat side of the wheel of a scallop-edged pastry cutter into the dough to form little half moons.Equipment9-inch pie pan (not deep-dish), parchment paperOriginally appeared: EatingWell Magazine, November 2019
Directions
Position rack in lower third of oven; preheat to 325 degrees F.Roll dough between sheets of parchment paper into a 12-inch circle. Peel off the top sheet and invert the dough into a 9-inch pie pan. Press the dough into the bottom and up the sides of the pan. Remove the paper. Fold under the excess dough and flute, or trim with scissors and crimp (see Tip). Refrigerate the crust while you prepare the filling.Whisk eggs, granulated sugar, butter and flour in a large bowl until well combined. Whisk in buttermilk, orange zest, vanilla, nutmeg and salt. Pour the filling into the prepared crust. Sprinkle cranberries evenly over the top.Bake the pie until set in the center, 50 to 60 minutes. Cool completely on a wire rack, about 2 hours. Dust with confectioners' sugar just before serving.TipGive your pie a pretty rim! Use scissors to trim the edge of the crust. Press it with a fork to crimp or, for a fancy pattern, press the flat side of the wheel of a scallop-edged pastry cutter into the dough to form little half moons.Equipment9-inch pie pan (not deep-dish), parchment paper
Position rack in lower third of oven; preheat to 325 degrees F.
Roll dough between sheets of parchment paper into a 12-inch circle. Peel off the top sheet and invert the dough into a 9-inch pie pan. Press the dough into the bottom and up the sides of the pan. Remove the paper. Fold under the excess dough and flute, or trim with scissors and crimp (see Tip). Refrigerate the crust while you prepare the filling.
Whisk eggs, granulated sugar, butter and flour in a large bowl until well combined. Whisk in buttermilk, orange zest, vanilla, nutmeg and salt. Pour the filling into the prepared crust. Sprinkle cranberries evenly over the top.
Bake the pie until set in the center, 50 to 60 minutes. Cool completely on a wire rack, about 2 hours. Dust with confectioners' sugar just before serving.
TipGive your pie a pretty rim! Use scissors to trim the edge of the crust. Press it with a fork to crimp or, for a fancy pattern, press the flat side of the wheel of a scallop-edged pastry cutter into the dough to form little half moons.
Tip
Give your pie a pretty rim! Use scissors to trim the edge of the crust. Press it with a fork to crimp or, for a fancy pattern, press the flat side of the wheel of a scallop-edged pastry cutter into the dough to form little half moons.
Equipment9-inch pie pan (not deep-dish), parchment paper
Equipment
9-inch pie pan (not deep-dish), parchment paper
Originally appeared: EatingWell Magazine, November 2019
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Nutrition Facts(per serving)231Calories11gFat29gCarbs5gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
