At the Charlotte Lane Cafe, Chef Glauser prepares this pie with a lattice topping.
1 cup (250 mL) fresh orange juice
2/3 cup (150 mL) granulated sugar
2 cups (500 mL) fresh cranberries
1/2 large pear, finely diced
1/2 large McIntosh apple, finely diced
1 tbsp (15 mL) cornstarch dissolved in
2 tbsp (30 mL) cold water
pastry of choice for a 2-crust pie
icing sugar for dusting
whipped cream or creme fraiche*
Preheat oven to 350*F (180*C).
Combine orange juice, sugar, cranberries, pear and apple in a large saucepan and bring to a boil over medium-high heat. Reduce temperature and simmer until fruit is soft and cranberries have popped. Dissolve cornstarch in cold water and stir into cranberry mixture. Cook until filling has thickened. Remove from the burner, cool, then refrigerate several hours.
Prepare pastry recipe of choice and divide in two. Roll out and use half of it to line a shallow 8-inch pie plate. Pour in chilled pie filling.
Roll out the second half of pastry. Cut in 3⁄4 x 12-inch (2 x 30-cm) strips and lay these on pie at 1-inch (2.5-cm) intervals. Fold back alternate strips to weave crosswise strips over and under for a lattice top. Bake in preheated oven until lightly brown, approximately 35-40 minutes. Cool well and dust with icing sugar. Serve with a dollop of whipped cream or crème fraîche. Serves 6.
*Creme fraiche is a mature, thickened cream that is easy to prepare and will keep refrigerated for up to one week. Simply place 1 cup (250 mL) heavy cream (35% M.F.) in a glass bowl, stir in 2 tablespoons (30 mL) buttermilk and cover. Allow to stand at room temperature approximately 70*F (20*C), 8-24 hours. Stir well, cover and refrigerate.