Hoosier Mama's Cranberry Chess Pie

Name: Hoosier Mama's Cranberry Chess Pie
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Southern
Ingredients: 242 grams cup buttermilk; 7 grams tablespoon cornmeal; 200 grams cups coarsely chopped cranberries; 3 larges eggs; 333 grams 1/4 cups all-purpose flour; 7 grams 1/2 tablespoon granulated sugar; 7 grams 1/4 teaspoons kosher salt; 1 orange, for zesting; 8 servings Pie Wash, for brushing the pie shell (equal parts whole milk and cream); 8 servings Pie Dough Shell; 1 Tbsp red wine vinegar; 2 sticks unsalted butter, divided; 15 grams tablespoon vanilla paste; 118 milliliters cold water

You can never have too many dessert recipes, so give Hoosier Mama's Cranberry Chess Pie a try. This recipe makes 8 servings with 593 calories, 10g of protein, and 34g of fat each. This recipe covers 13% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes about 45 minutes. Head to the store and pick up buttermilk, cornmeal, pie dough shell, and a few other things to make it today. It is a good option if you're following a vegetarian diet. This recipe is typical of Southern cuisine.

Instructions

Cut the butter into 1/2-inch cubes. Freeze 5 tablespoons for 20 minutes or overnight; chill the remaining 1 1/8 sticks in the refrigerator until ready to use.

Ingredients you will need

Butter

Stir the red wine vinegar into the cold water and set aside.

Ingredients you will need

Red Wine Vinegar

Water

Combine the flour, salt, and sugar in the bowl of a food processor and pulse 5 or 6 times to combine.

Ingredients you will need

All Purpose Flour

Sugar

Salt

Equipment you will use

Food Processor

Bowl

Add the chilled butter and mix for 25 to 30 seconds, until the mixture resembles coarse meal.

Ingredients you will need

Butter

Add the frozen butter and pulse 15 to 20 times, until the butter is in pea-sized pieces.

Ingredients you will need

Butter

Add 6 tablespoons of the vinegar water and pulse 6 times. The dough should start to look crumbly. Test the dough by squeezing a small amount in the palm of your hand. If it easily holds together, it is done. If not, add 1/2 tablespoon of the vinegar water and pulse 3 more times. Repeat this process as needed until the dough holds together.

Ingredients you will need

Vinegar

Dough

Water

Transfer the dough to a lightly floured work surface and knead together until smooth; dough should never come together in the food processor.

Ingredients you will need

Dough

Equipment you will use

Food Processor

Divide the dough into 2 equal parts and roll each into a ball. Flatten the balls slightly and wrap separately in plastic wrap.

Ingredients you will need

Dough

Roll

Wrap

Equipment you will use

Plastic Wrap

Let the dough rest in the refrigerator until ready to use, at least 20 minutes but preferably overnight.

Ingredients you will need

Dough

When ready to use, take one of the dough balls out of the refrigerator. The other can be frozen, for future pies.

Ingredients you will need

Dough

Lightly coat a 9-inch pie tin with cooking spray and dust with flour. Rotate the tin to coat the side. Turn the tin over and tap out any excess flour.

Ingredients you will need

Cooking Spray

All Purpose Flour

Pick the dough circle up firmly by the edges and center onto the prepared pie tin. Tap the pie tin on the counter several times until the dough settles into it. Gently press the dough into the corners of the pie tin with your fingertips.

Ingredients you will need

Dough

Napkin fold: Grab the edge of the pie dough between the thumb and index finger of your right hand. Be careful not to pull the dough up out of the pie tin as you work.

Ingredients you will need

Pie Dough

Dough

Gently fold a 1/2- to 1-inch section of dough over so it points toward the center of the pie shell.

Ingredients you will need

Pie Crust

Dough

Place your left thumb on top of the first fold.

Grab a second 1/2- to 1-inch piece of pie dough between your thumb and index finger, next to the first fold, and gently fold it over like the first piece. Repeat this process all the way around the pie. The more folds you make, the rounder your pie shell will be, but large folds look appealingly rustic.

Ingredients you will need

Pie Dough

Pie Crust

When you are finished with the folds, tap the pie tin against the counter several times. If the pie dough falls down into the pie tin, or unfolds and falls off the rim of the pie tin, unfold that section of dough and make adjustments. If the pie shell holds its shape, gently press the folds down onto the rim of the pie tin.

Ingredients you will need

Pie Dough

Pie Crust

Dough

Place the finished napkin-fold pie shell in the refrigerator to rest for at least 20 minutes before use. Well-rested shells hold their shape the best.

Ingredients you will need

Pie Crust

Pasta Shells

Pie Assembly: Preheat the oven to 350°F (180°C).

Equipment you will use

Oven

Take the pie shell out of the fridge and place on a baking sheet.

Ingredients you will need

Pie Crust

Equipment you will use

Baking Sheet

Brush the rim with Pie Wash and set aside.

Combine the sugar and butter in the bowl of a stand mixer fitted with the paddle attachment. Zest the orange over the bowl and cream together until light and fluffy.

Ingredients you will need

Butter

Orange

Cream

Sugar

Equipment you will use

Stand Mixer

Bowl

Add the eggs one at a time, scraping down the side and bottom of the bowl after each addition.

Ingredients you will need

Egg

Equipment you will use

Bowl

Whisk the flour, cornmeal, and salt together in a small bowl.

Ingredients you will need

Cornmeal

All Purpose Flour

Salt

Equipment you will use

Whisk

Bowl

Stir the buttermilk and vanilla paste together in a small bowl or pitcher.

Ingredients you will need

Vanilla Paste

Buttermilk

Equipment you will use

Bowl

Add 1/3 of the dry ingredients to the butter mixture and mix just to combine. With the stand mixer on low, add half of the buttermilk mixture and mix just to combine.

Ingredients you will need

Buttermilk

Butter

Equipment you will use

Stand Mixer

Add another 1/3 of the dry ingredients and mix just to combine.

With the mixer on low, add the rest of the buttermilk mixture and mix just to combine.

Ingredients you will need

Buttermilk

Equipment you will use

Blender

Add the final 1/3 of the dry ingredients and mix just to combine.

Scrape the side and bottom of the bowl and incorporate any unmixed butter. Gently fold in the cranberries.

Ingredients you will need

Cranberries

Butter

Equipment you will use

Bowl

Pour the batter into the prepared pie shell and smooth the top with the back of a spoon or a spatula.

Ingredients you will need

Pie Crust

Equipment you will use

Spatula

Bake for 40 to 45 minutes, rotating 180 degrees every 20 minutes. The pie is done when the topis slightly puffed and has turned a light golden brown. Cool to room temperature.

Equipment you will use

Oven

Serve at room temperature or slightly chilled. Dust with confectioners’ sugar before serving.

Ingredients you will need

Sugar

Equipment

Ingredients

Servings:

242grams

cup buttermilk 7grams

tablespoon cornmeal 200grams

cups coarsely chopped cranberries 3larges

eggs 333grams

1/4 cups all-purpose flour 7grams

1/2 tablespoon granulated sugar 7grams

1/4 teaspoons kosher salt 1

orange, for zesting 8servings

Pie Wash, for brushing the pie shell (equal parts whole milk and cream)8servings

Pie Dough Shell 1Tbsp

red wine vinegar 2sticks

unsalted butter, divided 15grams

tablespoon vanilla paste 118milliliters

cold water

Recommended wine: Riesling, Sparkling Wine, Zinfandel

Riesling, Sparkling Wine, and Zinfandel are my top picks for Southern. In general, there are a few rules that will help you pair wine with southern food. Food-friendly riesling or sparkling white wine will work with many fried foods, while zinfandel is great with barbecued fare. You could try Steppe Cellars Dry Riesling. Reviewers quite like it with a 4 out of 5 star rating and a price of about 18 dollars per bottle.