Cranberry Almond Osgood Pie

I was left with some of the pie dough from the quiche I made some time ago and I really really wanted to make a real pie and since none of the apple pie recipes I found caught my attention, I decided on an "osgood pie" I made twice last year. Why Osgood? Well, that's because it's OH-SO-GOOD... According to one explanation anyway.

And it's true. This pie is good, slightly sour and substituted dried cherries with dried cranberries and altered the recipe slightly. Since the pie dough part is the same as for the quiche, I've just copied it.


Cranberry Almond Osgood Pie

for the pie crust you will need:

• 125g all-purpose flour, plus extra for rolling 
• 100g cold unsalted butter, cut into cubes 
• a pinch of salt 
• a pinch of sugar 
• 3 tablespoons of ice water

for the filling you will need:

• 4 eggs
• 200g dried cranberries
• 400g white sugar
• 2 tablespoons of vinegar
• 30g butter
• 1 teaspoon of cloves
• 1 teaspoon of cinnamon
• 1 teaspoon of nutmeg
• 100g almond flakes

1. Combine flour, salt and sugar, then add cubes of butter and mix well. Add ice water one tablespoon at a time until it's sticky and gooey. Put it on a floured surface and knead it into a disk shape, add a bit of flour so the dough doesn't stick to your fingers. When it's done (soft and with no chunks), wrap it in a plastic wrap and refrigerate for at least 2 hours (but it could be overnight too).
2. Preheat the oven to 175 degrees Celsius and line the bottom of the pie crust with the dried cranberries.
3. Separate the yolks and whites of the eggs. To the yolks add the sugar, butter, spices, and vinegar; mix thoroughly and then add to this mixture the well-beaten egg whites. Mix well and pour into the crust, directly on top of the cherries then put the almonds directly on top of the custard.
4. Bake for 45 minutes to an hour; because the top will start to brown lightly early on in the baking process, you will want to test that the inside has set by inserting a pick; if it comes out clean, it's done. Let cool for at least two hours so that filling can set before serving.