Ingredients:
Dough:
• 1 1/2 cup flour
• 1/4 cup sugar
• 7 TB spoons butter (100 gram)
• 1 egg
• 2 TB spoons ice water
Filling:
• 2 cups 100% cranberry juice
• 1 cup sugar
• 1 12-ounce bag (about 3 cups) of fresh or frozen cranberries
• zest of 1 orange
• 1 11-ounce can of mandarin oranges, rinsed and drained
Crunch Topping:
• 2 TB spoons brown sugar
• zest of one orange
• 6 TB spoons oats
• 3 TB spoons powdered sugar
• 7 TB spoons butter, melted
• 3 TB spoons flour
Directions:
Dough:
• In a large mixing bowl, sift together the flour and sugar.
• Add the cold butter cubes and work it into the flour with your hands or a pastry cutter. Work it quickly, so the butter doesn’t get too soft, until the mixture is crumbly, like very coarse cornmeal.
• Add the egg and ice water, a little at a time, until the mixture comes together forming a dough.
• Bring the dough together into a ball. When it comes together stop working it otherwise the dough will get over-worked and tough.
• Wrap the dough in plastic and chill in the fridge for at least 2 hours.
• On a floured surface roll the dough out into a 10 to 11-inch circle to make a 9-inch pie.
Filling:
• Bring cranberry juice and sugar to a boil.
• Add cranberries and simmer, stirring occasionally, until berries just pop, 10–12 minutes.
• Stir in zest,and orange segments.
• Let it cool.
Crunch top:
• Mix brown sugar with orange zest.
• Add oats and powdered sugar.
• Mix well.
• Add butter.
• Mix until just incorporated.
• Add the flour.
• Mix with your fingers.
Assembling:
• Preheat oven to 390 degrees F.
• Line a 9-inch pie pan with the dough.
• Arrange filling in the pie pan.
• Sprinkle crunch top over the filling.
• Bake for 40 minutes.
