In the wintertime, colorful fruits, aside from citrus, are few and far between. Cranberries appear in early fall and are the perfect berry to pair with apples and pears, but we wanted to feature them in their own right. Sage often appears on a holiday table in roasted stuffing, but why not give it some attention in the dessert course?
Cranberry Sage Pie
Serves 8 to 10 people
3/4 cups dried cranberries 1 tablespoon coarsely chopped fresh sage 1/2 cup granulated sugar 1/2 cup packed light brown sugar 1/2 teaspoon kosher salt 4 tablespoons ground arrowroot 1/4 teaspoon ground cinnamon 1/4 teaspoon ground allspice 4 cups whole cranberries, fresh or frozen (two 10-ounce bags) 1 small baking apple, such as Northern Spy or Golden Delicious 1 tablespoon vanilla extract 1 large egg, lightly beaten Egg wash (1 large egg whisked with 1 teaspoon water and a pinch of salt) Demerara sugar, for finishing
To win a copy of The Four & Twenty Blackbirds Pie Book, tell us in the comments: What do you put in your savory pies? We'll pick winners at random at the end of the week! (Unfortunately, we can only ship domestically.)
Sisters Emily Elsen and Melissa Elsen were born and raised in the rural farm town of Hecla, South Dakota. Their mother and her sisters owned and operated the popular local restaurant, the Calico Kitchen, for which their grandmother Liz made all the pies. After pursuing different careers—Melissa in finance and Emily in sculpture and photography—they established their business in Brooklyn. They originally custom-baked pies in their apartment before opening Four & Twenty Blackbirds pie and coffee shop in 2010. Named “Artisan of the Year” by Time Out New York in 2011, they have received critical praise for their pies and have been featured in a variety of food media including the Food Network and the Cooking Channel, in the New York Times, Martha Stewart Living, and New York magazine.