Cranberry Butterscotch Pie: A Delicious Holiday Dessert Recipe

Cranberry Butterscotch Pie: Prepare to be amazed! Imagine a dessert that perfectly balances the tartness of cranberries with the rich, comforting sweetness of butterscotch. This isn’t just a pie; it’s a flavor explosion that will have your guests begging for the recipe. I’m so excited to share this delightful creation with you.

While the exact origins of combining cranberries and butterscotch in a pie are somewhat shrouded in mystery, both ingredients boast rich histories. Cranberries, a native North American fruit, have been enjoyed by indigenous peoples for centuries and were a staple at the first Thanksgiving feasts. Butterscotch, on the other hand, emerged in 19th-century England, quickly becoming a beloved confection. Marrying these two distinct flavors creates a dessert that’s both familiar and intriguingly new.

What makes this Cranberry Butterscotch Pie so irresistible? It’s the symphony of textures and tastes. The slightly chewy, tangy cranberries provide a delightful contrast to the smooth, creamy, and intensely buttery butterscotch filling. The flaky, golden crust adds another layer of perfection. It’s a dessert that’s sophisticated enough for a holiday gathering yet simple enough to whip up for a weeknight treat. Plus, the vibrant colors make it a stunning centerpiece for any table. Trust me, this pie is a guaranteed crowd-pleaser!

Ingredients:

• For the Crust:
• 1 1/4 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup (1 stick) cold unsalted butter, cut into cubes
• 1/4 cup cold vegetable shortening, cut into cubes
• 4-6 tablespoons ice water
• For the Cranberry Layer:
• 12 ounces fresh or frozen cranberries
• 3/4 cup granulated sugar
• 1/4 cup water
• 1 tablespoon orange zest
• 1/4 teaspoon ground cinnamon
• Pinch of ground cloves
• For the Butterscotch Filling:
• 1 cup packed light brown sugar
• 1/2 cup (1 stick) unsalted butter
• 1/2 cup heavy cream
• 1/4 cup milk
• 2 large egg yolks
• 1 tablespoon cornstarch
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• Optional Topping:
• Whipped cream or vanilla ice cream, for serving

Preparing the Crust:

1. Combine Dry Ingredients: In a large bowl, whisk together the flour and salt. This ensures the salt is evenly distributed throughout the crust, which is crucial for flavor.
2. Cut in the Fat: Add the cold butter and shortening to the flour mixture. Using a pastry blender or your fingertips (work quickly to keep the fat cold!), cut the fat into the flour until the mixture resembles coarse crumbs. You should still see some small pieces of butter and shortening – these are what create flaky layers.
3. Add Ice Water: Gradually add the ice water, one tablespoon at a time, mixing gently after each addition. The amount of water you need will vary depending on the humidity. Stop adding water when the dough just comes together and is slightly moist but not sticky. Overworking the dough at this stage will result in a tough crust.
4. Form the Dough: Gently gather the dough into a disc. Wrap it tightly in plastic wrap and refrigerate for at least 30 minutes, or up to 2 hours. This chilling period allows the gluten to relax, which will make the crust easier to roll out and prevent it from shrinking during baking.
5. Roll Out the Dough: On a lightly floured surface, roll out the dough into a 12-inch circle. Be sure to rotate the dough as you roll to prevent it from sticking to the surface. If the dough becomes too warm and sticky, return it to the refrigerator for a few minutes.
6. Transfer to Pie Plate: Carefully transfer the rolled-out dough to a 9-inch pie plate. Gently press the dough into the bottom and up the sides of the plate.
7. Trim and Crimp the Edges: Trim any excess dough from the edges of the pie plate. Crimp the edges using your fingers or a fork to create a decorative border. This also helps to seal the edges and prevent the filling from leaking out.
8. Pre-Bake the Crust (Blind Bake): Preheat your oven to 375°F (190°C). Line the pie crust with parchment paper and fill it with pie weights or dried beans. This will prevent the crust from puffing up during baking. Bake for 15 minutes.
9. Remove Weights and Bake Further: Remove the parchment paper and pie weights. Return the crust to the oven and bake for another 10-15 minutes, or until the crust is lightly golden brown. Watch it carefully to prevent burning. Let the crust cool completely before adding the fillings.

Making the Cranberry Layer:

1. Combine Ingredients: In a medium saucepan, combine the cranberries, granulated sugar, water, orange zest, cinnamon, and cloves.
2. Cook the Cranberries: Bring the mixture to a boil over medium heat, stirring occasionally. Once boiling, reduce the heat to low and simmer for 10-15 minutes, or until the cranberries have burst and the mixture has thickened slightly.
3. Cool Slightly: Remove the cranberry mixture from the heat and let it cool slightly before pouring it into the pre-baked pie crust. This prevents the hot cranberry mixture from softening the crust too much.
4. Spread Evenly: Spread the cranberry mixture evenly over the bottom of the cooled pie crust.

Preparing the Butterscotch Filling:

1. Combine Sugar and Butter: In a medium saucepan, combine the brown sugar and butter.
2. Melt and Cook: Cook over medium heat, stirring constantly, until the butter is melted and the sugar is dissolved. Continue to cook for another 2-3 minutes, stirring constantly, until the mixture is smooth and slightly thickened. This step is crucial for developing the rich butterscotch flavor.
3. Whisk in Cream and Milk: Gradually whisk in the heavy cream and milk. Be careful as the mixture may bubble up when you add the cold liquids.
4. Temper the Egg Yolks: In a separate small bowl, whisk together the egg yolks and cornstarch until smooth. This prevents lumps from forming in the filling. Slowly drizzle a small amount of the hot butterscotch mixture into the egg yolk mixture, whisking constantly. This is called tempering and it prevents the egg yolks from scrambling when added to the hot mixture.
5. Combine Mixtures: Pour the tempered egg yolk mixture into the saucepan with the remaining butterscotch mixture.
6. Cook Until Thickened: Cook over medium heat, stirring constantly, until the filling has thickened and coats the back of a spoon. This usually takes about 2-3 minutes. Be careful not to overcook the filling, as it can become too thick.
7. Remove from Heat and Add Vanilla and Salt: Remove the saucepan from the heat and stir in the vanilla extract and salt.

Assembling and Baking the Pie:

1. Pour Filling Over Cranberries: Carefully pour the warm butterscotch filling over the cranberry layer in the pie crust. Spread it evenly to cover the cranberries completely.
2. Bake the Pie: Preheat your oven to 325°F (160°C). Bake the pie for 20-25 minutes, or until the filling is set but still slightly jiggly in the center. The filling will continue to set as it cools.
3. Cool Completely: Remove the pie from the oven and let it cool completely on a wire rack. This is important because the filling needs time to set properly. Cooling can take several hours, so plan accordingly.
4. Chill (Optional): For an even firmer filling, you can chill the pie in the refrigerator for at least 2 hours before serving.
5. Serve: Slice and serve the pie with whipped cream or vanilla ice cream, if desired. Enjoy!

Conclusion:

This Cranberry Butterscotch Pie isn’t just another dessert; it’s a symphony of flavors and textures that will redefine your pie expectations. The tartness of the cranberries perfectly balances the rich, almost caramel-like sweetness of the butterscotch, creating a truly unforgettable taste experience. The flaky, buttery crust provides the ideal foundation for this delightful filling, making every bite a harmonious blend of sweet, tart, and savory. Trust me, once you try this pie, you’ll understand why I’m so enthusiastic about it!

But why is this recipe a must-try? Beyond the incredible flavor profile, it’s surprisingly easy to make. The steps are straightforward, and the ingredients are readily available, meaning you don’t need to be a seasoned baker to achieve pie perfection. It’s the kind of recipe that impresses without requiring hours in the kitchen, making it perfect for holiday gatherings, special occasions, or even just a cozy weekend treat. Plus, the vibrant colors of the cranberries make it a visually stunning centerpiece for any table.

Looking for serving suggestions? A dollop of freshly whipped cream, lightly sweetened with vanilla, is the classic choice. Its cool, creamy texture complements the warm, gooey pie beautifully. Alternatively, a scoop of vanilla bean ice cream adds another layer of indulgence. For a more sophisticated touch, try serving it with a drizzle of salted caramel sauce – the salty-sweet combination is simply divine.

And if you’re feeling adventurous, there are plenty of variations you can explore! Consider adding a handful of chopped pecans or walnuts to the filling for a nutty crunch. A sprinkle of orange zest will enhance the citrus notes of the cranberries. For a boozy twist, a tablespoon or two of bourbon or rum added to the butterscotch sauce will elevate the flavor profile even further. You could even experiment with different crusts – a gingersnap crust would add a warm, spicy element that pairs wonderfully with the cranberry and butterscotch.

Don’t be afraid to get creative and make this recipe your own! The beauty of baking is that it’s all about experimentation and finding what you love. I truly believe that this Cranberry Butterscotch Pie has the potential to become a new family favorite, a cherished tradition passed down through generations. It’s more than just a dessert; it’s a memory in the making.

So, what are you waiting for? Gather your ingredients, preheat your oven, and prepare to embark on a baking adventure that will tantalize your taste buds and impress your friends and family. I’m confident that you’ll love this recipe as much as I do.

I’m incredibly excited for you to try this recipe and experience the magic of the Cranberry Butterscotch Pie for yourself. Once you’ve had a chance to bake it, please come back and share your experience in the comments below! I’d love to hear about your variations, your serving suggestions, and, most importantly, what you thought of the flavor. Did you add nuts? Did you try a different crust? Did you get rave reviews from your guests? Your feedback is invaluable and helps me continue to create and share recipes that you’ll love. Happy baking!

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