CRANBERRY PIE

CRANBERRY PIE

🌟 INGREDIENTS

Crust:
1 1/2 cups all-purpose flour, plus more for dusting (see Cook's Note)
1/3 cup finely ground dehydrated unsweetened cranberries
1 tablespoon sugar
1/2 teaspoon kosher salt
1 stick (8 tablespoons) very cold butter, cut into cubes
5 tablespoons very cold vodka
2 teaspoons apple cider vinegar

Filling:
1/4 cup triple sec (see Cook's Note)
1 teaspoon unflavored powdered gelatin
2 1/2 cups fresh or frozen cranberries
1 teaspoon orange zest plus 1/4 cup orange juice
1/2 teaspoon ground ginger

1/2 cup plus 1 tablespoon sugar
1 cup very cold heavy cream

Decorations:
1 large egg white
1/2 cup fresh cranberries
1/2 cup granulated sugar
Orange peel, cut into thin strips, for garnish
Sweetened whipped cream, for serving

🌟 DIRECTIONS

For the crust: 
Add the flour, cranberries, sugar and salt to a food processor and pulse to combine. Add the butter, pulsing until you have pea-sized pieces. Mix together the vodka and apple cider vinegar in a small bowl. Add 3 tablespoons of the vodka mixture to the flour mixture and pulse, adding more of the vodka mixture a tablespoon at a time as needed, until the dough comes together when gently pinched (you may not need to add all of it). Dump the dough onto a sheet of plastic wrap, flatten into a disc and wrap tightly. Refrigerate for at least 1 hour and up to overnight.

Put the dough on a lightly floured work surface and roll into a 1/4-inch-thick round. Use the rolling pin to help guide the dough into a 9-inch pie plate. Press gently into the corners of the pie plate and crimp the edges decoratively. Refrigerate for 1 hour.