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Nantucket cranberry pies

Cranberry Cook-Off Winner Announced!

Amber Hinds' Nantucket Cranberry Pie

Cranberry Cook-off Mitchell's Nantucket Room
Georgia Raysman, Amber Hinds, Sunny Daily at Cranberry Cook-off Nantucket Room

Before we get to Amber and the winning recipe, many thanks to Cate Raphael and her Little Explorers (pumpkin cranberry cookies), Susan Ringer (orange-cranberry marmalade), Janet MacKay (cranberry cheesecake squares) and Barbara Bispham (cranberry-chocolate bark) for their participation.  The voting was close, and every ballot counted!

Here's the winning recipe, from Amber Hinds.  Her prize was a $25 gift certificate and tote bag from Mitchell's Book Corner!  The photo is of the little individual pies Amber submitted to the Cranberry Cook-off for individual judging.

Ingredients for Amber's go-to pie crust:

1 1/3 cup flour
1/4 teaspoon salt
1/3 cup cold butter, sliced
5 Tablespoons ice cold water

Directions:  Preheat oven to 425F.  Stir together flower and salt.  Using a pastry blender, cut in butter until pieces are pea-sized.  Sprinkle ice water over the mixture, gently toss with a fork.  Push dough to the side of the bowl until all the dough is moistened.  Form dough into a ball.  On a lightly floured surface, use your hands to slightly flatten dough.  Roll dough from center to edges into a circle about 12" in diameter.  To transfer dough, wrap it around the rolling pin.  Unroll dough into a 9-inch pie plate.  Ease dough into the pie plate, being careful not to stretch or tear it.  Rim to 1/2" beyond edge of the pie plate.  Fold under extra dough or move to "patch" uneven or torn areas.  Crimp edge as desired.  Do not prick pastry.  Makes a single crust.

Ingredients for cranberry filling:

2 cups fresh cranberries
1 cup sugar
1 heaping Tablespoon all-purpose flour
1 egg white
1 cup heavy whipping cream

Directions: Wash and pick over cranberries.  Pour cranberries into prepared pie crust to form a thick layer.  Cover cranberries with 1/3 cup sugar.  In a medium bowl, sift together remaining 2/3 cup sugar and flour, set aside.  In a separate bowl, beat egg white until stiff peaks form, then slowly fold into sugar-flour mixture.  Slowly stir in heavy cream until combined.  Pour cream mixture onto cranberries.  Bake pie for 10 minutes at 425F, then lower temperature to 350F and bake for about 40 minutes more, until golden and set.  Let cool before serving.

Amber Hinds is a graphic and web designer who also juggles being a wife, mother and cook!  Her blog can be found here and her web design site here.

For a runner-up entry, see Janet MacKay's Cranberry Cheesecake Squares.