Monday, January 7, 2013

Mini Cranberry Pie

























For me , Christmas without cranberry is not christmas at all :p  I love cranberries and will stock them up every year.  I took out last year's stock and cooked them into compote for these mini pies.  The berries keep well in the freezer. Mine kept for a year and is still good . LOL!  These pies were so delicious that I am going to make them again for Piggy Jo when she comes home for her short break. I used Martha's Stewart's Páte Brisée and the pies bursting with cranberries goodness...mmmm and the crispy crust plus the almond flakes completed the crunch the pie deserved and not to forget to mention the cinnamon sugar.  The aroma wafting out of the oven while it is baking filled the whole house, giving it the christmassy feel.  These are great pies to serve your guest for Christmas and we had great pies for Christmas :) Read on for more photos of this mouth-watering pies 










































making these pies was fun....love the tangy sweet 
homemade cranberry compote :) btw cranberries are 
packed with anti oxidant properties :)














 with the compote and pastry done a day ahead,
making the pies took just under 40 mins :)














the aromatic smell of cinnamon sugar completes 
the deliciousness of this mini cranberry pie

























The crust is crispy and the toasted almond flakes adds more
crunch to the pie...

























love the cranberry compote ...slurrp !

























Mini Cranberry Pie

Making Páte Brisée - Martha Stewarts Pie and Tarts


Ingredients:

1 1/2 cups all purpose flour
1 tsp salt
1 tsp sugar
1 cup or (2 sticks) cold unsalted butter, cut into small pieces
1/4 to 1/2 cup ice water

1. Pulse flour, salt, and sugar in a food processor ( or whisk together by hand in a bowl) add butter, and pulse ( or quickly cut in with a pastry blender or your fingertips) until mixture resembles coarse meal, with some larger pieces remaining.  Drizzle 1/4 cup water over mixture.  Pulse ( or mix with a fork ) until mixture just begins to hold together.  If dough is too dry, add 1/4 cup more water, 1 tbsp at a time , and pulse ( or with a fork )  Wrap dough loosely in plastic and refrigerate for 1 hour or up to 1 day ( dough can be frozen up to 3 months, thaw in refrigerator before using).

2.  Roll the dough on lightly floured surface until it is 1/4 inch thick and cut out with a round pastry cutter to fit into your greased pie mould.  Fill the pastry with the homemade cranberry compote and cover pie with another piece of pastry dough.  Crimp the edges with a fork.  Refrigerate the pies for 30 mins.  Cut a slit across the surface, brush surface with water.  Sprinkle almond flakes on surface, followed by cinnamon sugar.  Bake in preheated oven at 180C for 18-20 minutes or until it is golden brown.  Leave the pies in their molds for a few minutes before taking them out and cool on the rack.

Cranberry Compote

500 gm fresh cranberries
1 cup castor sugar
1" stick of cinnamon
2 pieces of cloves
lemon zest
1/4 cup of water
rum * optional

In a heavy saucepan, boil all the ingredients under medium heat, stirring all the time, till gravy thickens and the cranberries has soften.  Once the compote has cooled down , stir in two or three tbsp of rum if desire.

Toppings:

almond flakes and cinnamon sugar


* This post has been edited and reposted.


Enjoy and have a nice day !


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