Saturday, 20 February 2016

Rustic Spiced Cranberry Skillet Pie with Spiced and Nutty Crust #baking #castironskillet #jcookingodyssey #nowonmyblog


No, this pie is not healthy, just because I have used Cranberries, one of the world's healthiest fruit, but only sinful and richly flavourful :D

I am not a great fan of using fruit in my baking, either I have fruit or sinful baked goodies without fruits, don't like mixing the two together. You must be curious then why Cranberry Pie and that too near Easter ? Like I said in my earlier post each every recipe on my blog, has it's own story !

Last year during Christmas season, I got little greedy and bought extra packet of these deep red and sharp cranberries. Used one whole packet for Cranberry Pickle with Punch Phoran and half of them used in making Cranberry, Orange and mango sauce with Indian Tadka, both were phenomenal. Because it was busy Christmas holiday, I did not think what to do with the half a packet berries, quickly I rinsed and shoved it in the freezer it and totally forgot about it until few days back.

While I was giving a little clean to my American fridge freezer, found couple of small buried fruit bags of cranberries and blueberries. I was scratching my head what to do with them, okay I could've used blueberries in the smoothie, but what to with cranberries, so tart and sharp how can I even think about adding it in the smoothie ?  and we had enough of pickle and sauce oh and I cannot stand many beverage recipes too ! So only option I had was to ask 'Google Maharaj' !!

Wow..'Google Maharaj' came up with hundreds of recipes including pies, tarts, crisps, cakes and many more. So in the end I opted for baking something with the frozen cranberries as Valentine day was just next day. I liked the idea of baking Cranberry Galette or pie but in cast iron skillet, lately I have grown fond for baking in cast iron.


If you love to cook or bake in cast iron skillet check out my Baked Yogurt with Spiced Orange Syrup and Oven baked Butter nut squash, Spinach and Coconut Biryani. 




It was wonderful, beautiful enough for a get together or rustic and cosy enough to devour with family after a meal. It's fuss free delightful dessert, no need to look out for any other fancy ingredients and bonus point is that this recipe is nicely adoptable, you don't have to stick to the actual measurements like any other baking recipes. Also almost half the preparation you can do in advance by making both the filling and crust.

 So I took an inspiration from couple of recipes online, but added few personal touches and flavours and baked Rustic Spiced Cranberry Skillet Pie With Spiced and Nutty Crust, The result was hands down, one of the scrumptious baked goodies we have tasted, but still there was something niggling me that I used fruit in my baking.

I used some aromatic spices like cinnamon. nutmeg and cardamom in the crust and brought nuttiness with using mixed nuts and buckwheat flakes and tossed the frozen cranberries with some blueberries and spices for the filling.

The tart and spiced cranberries, flaky, spiced and nutty crust which is not too sweet perfectly baked in cast iron skillet and the dusting with a bit of powdered sugar and dollop of whipped cream is the perfect finishing touch !!




You will need :- Crust

  • 1 cup wholemeal flour
  • 1/2 cup buckwheat flakes or porridge oats
  • 1/4 cup mixed nut powder ( I used almonds, cashews, and walnuts )
  • 4 tbsp. soft dark brown sugar
  • 1/2 cup grated frozen butter 
  • Pinch sea salt
  • 1 tsp, ground nutmeg, cloves, cinnamon and cardamom 
  • Cold water as needed 


You will need :- Filling

  • 200 g fresh or frozen cranberries
  • 100 g fresh or frozen blueberries 
  • 100 g raisins or yellow raisins
  • 1 tsp, ground nutmeg, cloves, cinnamon and cardamom
  • 50 ml orange juice
  • 150 g brown sugar
  • 20 ml honey
  • Finely grated zest of one big orange
  • Small pinch salt 
  • 2-3 tbsp. Ginger cookie crumbs 
You will need :- Serve
  • Few fresh mint leaves
  • powdered sugar
  • Whipped cream



Method :-
First in a bowl mix all the 'Filling' ingredients except the ginger cookie crumbs and leave it aside for half an hour.
Meanwhile prepare crust , grind buckwheat flakes and sugar in a food processor and grind till you get fine flour.
Now add salt, flour, spices, ground nuts and pulse to combine.
Now add grated frozen butter and pulse until the mixture resembles coarse meal.
Add cold water and pulse until dough just starts come together. ( dough need to be stiff )
Once dough holds it's shape, cover with the cling film and rest it in the refrigerator for at least about an hour.
Now turn the heat on and add all the filling mixture into a pan and bring it to a boil and simmer for 3-4 minutes.
With a wooden spoon start pressing few cranberries so they pop open.
Turn the heat off and let the filling cool at room temperature.
Once you are ready to bake, pre heat oven to gas mark 6. or 400F.
Take out crust from the fridge and leave it outside for 5 minutes. Divide the dough in 3 equal portions.
On a lightly floured surface roll out dough to 1/4 " thickness.
Transfer the rolled dough on to well seasoned cast iron skillet ( I did use 10" ) and arrange well. You should have equal amount of dough hang over each side.
Now sprinkle one tablespoon of  ginger cookie crumbs evenly on the crust, and dollop the cooled filling in the centre of crust and fold the extra crust back over it, pleating as you go to partially enclose the filling.
Sprinkle the crust with brown sugar.
Bake the pie until crust is golden brown , it will take about 35-40 minutes.
Remove and let it cool for 10 minutes, sprinkle sugar and garnish and serve warm with the dollop of whipped cream.
Enjoy !!!!












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1 comment:

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