Happy Holidays and Welcome to Piedaho!!!
We have launched and are so excited to bring our homemade pies to you door, just in time for the holidays, and if this pie doesn’t get you singing a carol or two, we don’t know what will. It has been quite an adventure starting this business, but certainly a tasty one. We have experimented, perfected and baked countless pies, much to our friends delight and figured out how to ship them, baked, then frozen, all over the country. Now, not only can you see our pies on instagram, on both @squaremealroundtable and @piedahobakery, but you can order them and taste them for yourselves.
This season’s experimenting took us to cranberries. This gorgeous, tart, sweet pie, is not available for sale yet, but we are giving you a sneak peek, and a recipe if you want to follow along at home:) Even though we are selling pies now, we still want to empower you to get in the kitchen and get baking! If my husband can learn how, so can you! Happy Holidays!
Cranberries are truly a special berry, packed with antioxidants and vitamin c. Their tart punch can lend themselves to both sweet and savory dishes, as their sweet and sour vibe can accompany meat or star in their own dessert as we have done here. Yes, they do need more than the usual amount of sugar to really bring out their charm, but, this pie is worth the extra! If you are someone who loves sour cherry pie, this is your winter pie. The streusel and oats give the pie an oatmeal cookie vibe, and the cranberries cook down with the orange and ginger to give you this delicious jammy filling.
Cranberry Orange Streusel Pie
9” inch pie
1 Disc of Your Favorite Pie dough (can make from scratch or use a store bought)
4 cups fresh cranberries
1 1/2 cup sugar
zest of 1/2 orange
juice of ½ orange
pinch of salt
1 tablespoon of tapioca flour
½ tsp. ground ginger
Oatmeal Streusel Topping:
4 tablespoons unsalted butter, softened
1 cup of oatmeal
1 tablespoon of flour
1 tsp. cinnamon
¼ cup brown sugar
1 pinch salt
1 egg, beaten.
1 tsp. sparkling sugar
To make streusel, place all ingredients into the food processor. Pulse until crumbly and beginning to hold together, then set aside.
Place all filling ingredients into a saucepan, cook for about 7-8 minutes until berries begin to burst, and the sugar and tapioca flour have dissolved. Set aside to cool.
Preheat oven to 400.
Roll our dough and line a 9-inch pie tin, trim edges and crimp. Add cooled filling and top with crumble letting a few berries peek through. You can use your extra dough to make some designs and place on top of crumble or along the edges. Brush with beaten egg and sprinkle with sparkling sugar.
Bake pie for 10 minutes, then continue baking at 375 until evenly browned and berries are bubbling. Cover with tinfoil if the top gets too dark before the filling is bubbling. You really are just looking to insure your crust is baked as the filling has already been cooked.
Cool before slicing and serve with sweetened whipped cream or ice cream!