Orange Cranberry Pie Recipe

CRUST

1. Keep butter and shortening cold while preparing the other ingredients.
2. In a measuring cup, combine the milk and vinegar; place in refrigerator.
3. In a large bowl, whisk together the flour, corn starch, sugar, salt, ginger and cinnamon until well blended.
4. Pour dry mixture into the bowl of a food processor.
5. Add the cold butter and shortening and pulse until you have a coarse meal-like texture.
6. Dump contents back into the large bowl.
7. Add a little of the milk mixture at a time, tossing the dough with a wooden spoon or rubber spatula to moisten.
8. Keep adding the milk and tossing until all the milk is used.
9. Press the dough together into a ball with your hands then flatten into a disk and wrap in plastic. Refrigerate one hour or overnight.
10. Preheat oven to 425°F.
11. Roll pie dough out to an 11-inch circle and place in a 9-inch pie pan. Tuck the excess under the rim and crimp as desired.
12. Place a crumpled piece of parchment paper inside the pie pan and fill with pie weights.
13. Bake for 20 minutes, rotating half way through, then remove from oven and reduce heat to 350°F.
14. Remove pie weights and parchment. If dough is still a little wet on the bottom, return to the oven for 3-5 minutes (no weights).
15. Remove pie crust and set aside.

ORANGE LAYER

In a medium bowl, whisk together the sweetened condensed milk, orange juice, lemon juice and egg yolks until well blended.

Pour into par-baked pie crust.

Bake at 350°F  for 15-20 minutes or until set.

Remove from oven and cool on a wire rack.

While pie is baking/cooling, prepare the cranberry layer.

CRANBERRY LAYER

1. Add the cranberries, sugar, and 6 Tbsp. of orange juice to a medium saucepan.
2. Bring the cranberry mixture to a boil over medium heat, cooking and stirring until the cranberries have popped and the mixture is syrupy (about 8-10 minutes).
3. In a small bowl, whisk together the corn starch and the remaining 2 Tbsp. of orange juice.
4. Add the corn starch mixture to the pot and stir for 1-2 more minutes.
5. Remove from the heat.
6. Pour mixture into a mesh strainer and press to remove solids.
7. Allow mixture to cool for about 15 minutes.
8. Pour mixture over orange layer of pie.
9. Cool on a wire rack for 1 hour then refrigerate to complete cooling (4 hours or overnight).
10. Garnish with whipped cream if desired.