Cranberry Pie

1 double pie crust, unbaked
1 package (3 1/2 cups) frozen cranberries, rinsed, picked over, and dried
1 1/4 cups sugar, divided
1 Tbs. freshly grated orange zest
3 Tbs. light corn syrup
2 Tbs. freshly squeezed orange juice
1 Tbs. milk
1 Tbs. sugar

Prep time: 3 hours
Yield: 8 servings

Remove the dough for the bottom crust from the refrigerator. If necessary, allow it to sit for about 10 minutes or until it is soft enough to roll.

On a lightly floured surface, roll the bottom crust 1/8 inch thick or less and large enough to cut a 12-inch circle. Transfer it to the pie pan. Trim the edge almost even with the edge of the pan. Cover it with plastic wrap and refrigerate it for a minimum of 30 minutes and a maximum of 3 hours.

Cut each cranberry in half and place in a medium bowl. Mix the cranberries with 3/4 cup of the sugar, the orange zest, and 1 Tbs. of the corn syrup. Pour the mixture into the pie shell.

Roll out the top crust large enough to cut a 12-inch circle. Moisten the edges of the bottom crust with water and place the top crust over the fruit. Tuck the overhang under the bottom crust border and press down all around the top to seal it. Crimp the border using a fork or your fingers. With a sharp knife, cut a 3-inch-long plus sign in the center of the crust and pull back the pieces of dough to form a window. Cover the pie loosely with plastic wrap and refrigerate it for 1 hour before baking to chill and relax the pastry. This will maintain flakiness and help to keep the crust from shrinking.

Set an oven rack at the lowest level and place a baking stone or baking sheet on it. Place a large piece of greased foil on top to catch any juices. Preheat the oven to 425º at least 20 minutes before baking.

Brush the crust with the milk and sprinkle with sugar. Set the pie directly on the foil-topped baking stone and bake 10 minutes. Lower the heat to 375º and continue baking for 30 minutes.

Meanwhile, in a small saucepan, combine the remaining 1/2 cup sugar, 2 Tbs. corn syrup, and the orange juice. Bring to a boil, stirring constantly, and simmer over low heat for 2 minutes. The liquid will be reduced to 1/2 cup.

Pour the liquid into the center of the pie. Lower the heat to 325º and continue baking for 10 to 20 minutes or until the center bubbles. Cool the pie on a rack for at least 3 hours before serving.

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