Cranberry-Fudge Pie with Candied Cranberries Recipe

Chocolate? Fruit? When it comes to pie, why choose? The bright tart cranberry is tempered by dark fudge in this absolutely decadent holiday pie. Make it for Thanksgiving. Make it for Christmas. Make it because you can't stop eating slices.

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Yields: 8 serving(s)

Prep Time: 30 mins

Total Time: 6 hrs 40 mins

Ingredients

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For the candied cranberries:

3/4 c.
granulated sugar, divided
3/4 c.
fresh or frozen cranberries

For the fudge layer:

1/2 c.
(1 stick) unsalted butter
4 oz.
70% bittersweet chocolate, chopped
1/2 c.
packed dark brown sugar
1/3 c.
granulated sugar
1/2 tsp.
kosher salt
2
large eggs, at room temperature, lightly beaten
2 tbsp.
heavy cream
2 tsp.
all-purpose flour
1 tsp.
pure vanilla extract

For the cranberry layer:

1 lb.
fresh or frozen cranberries
1 tsp.
grated orange zest
1/4 c.
plus 2 teaspoons fresh orange juice, divided
1/2 c.
granulated sugar
1 tsp.
grated fresh ginger
1/2 tsp.
ground cinnamon
1/4 tsp.
kosher salt
2 tsp.
cornstarch
1/2 tsp.
pure vanilla extract
Sweetened whipped cream, for serving

Directions

Step 1Make pie: Preheat oven to 375°F with racks in bottom and middle positions. Line a rimmed baking sheet with aluminum foil. On a lightly floured work surface, roll dough to a 12-inch circle. Fit in the bottom and up the sides of a 9-inch pie plate. Trim excess to 1 inch, fold edges under, and crimp. Freeze 20 minutes. Line piecrust with aluminum foil or parchment paper, and fill with pie weights or dried beans, pressing all the way to the edge.
Step 2Place piecrust on prepared baking sheet. Bake, on bottom rack, 25 minutes. Carefully remove foil and pie weights, and prick bottom of piecrust several times with a fork. Bake, until edges are lightly golden and bottom of pastry is dry, 8 to 10 minutes. Cool completely on a wire rack. Reserve baking sheet.
Step 3Make the fudge layer: Reduce oven temperature to 350°F. Melt butter and chocolate in a medium saucepan over medium heat, stirring frequently, 1 to 2 minutes. Remove from heat. Whisk in brown sugar, granulated sugar, and salt. Whisk in eggs, cream, flour, and vanilla. Pour into piecrust. Bake, on middle rack, until shiny, dry to the touch, and edges of the filling are set (center will still jiggle and a toothpick inserted in center will not come out clean), 30 to 35 minutes. Cool completely on a wire rack.
Step 4Meanwhile, make Candied Cranberries: Fit a wire rack in a rimmed baking sheet. Combine 1/4 cup sugar and 1/4 cup water in a small saucepan. Cook, over high heat, stirring, until sugar dissolves. Add cranberries, and reduce to a low simmer. Cook 1 minute. Use a spider or slotted spoon to transfer cranberries to prepared baking sheet. Let stand until dry (cranberries will still be sticky), about 20 minutes. Line a rimmed baking sheet with parchment paper. Place remaining 1/2 cup sugar in a bowl. Add a few cranberries and toss to coat. Transfer to prepared baking sheet to dry, at least 1 hour.
Step 5Make the cranberry layer: Stir together cranberries, orange zest, 1/4 cup orange juice, sugar, ginger, cinnamon, and salt in a medium saucepan. Bring to a simmer over medium-high heat. Reduce heat to medium-low and simmer, stirring often, until cranberries burst and mixture thickens, 6 to 8 minutes.
Step 6Whisk together cornstarch and remaining 2 teaspoons orange juice in a bowl. Add to cranberry mixture and simmer over medium heat, stirring constantly, 1 minute. Remove from heat, and stir in vanilla. Carefully spoon cranberry mixture over fudge layer, spreading in an even layer to cover the top completely. Place a piece of plastic wrap directly on surface of cranberry filling. Cool completely.
Step 7Garnish with Candied Cranberries and serve with whipped cream alongside.