American Pie Council

2018 Amateur Entry

 

Cranberry Fluff Delight

Cranberry Fluff Delight
Sandy Pearce, Sheboygan Falls, WI
2018 APC National Pie Championships Fruit/Berry



Single Pie Crust
1 1/3 cup flour
½ teaspoon salt
½ vegetable shortening
3 to 6 Tablespoons ice cold water

Blend together flour and salt. Cut in chilled shortening with pastry blender, until resembles coarse crumbs. Sprinkle 3 Tablespoons water over flour mixture: mix gently with fork. Add more water by the Tablespoon, mixing until dough hold together. Flatten dough into ½-inch thick round disk, wrap in plastic wrap; refrigerate at least 30 minutes. Place dough on lightly floured surface. With floured rolling pin, roll dough outward from center into circle 2-inches wider then pie plate. Ease crust into pie plate and trim evenly around plate. Place a sheet of aluminum foil over crust and form up the sides, put in pie weights or unbaked beans. Place in a 4oo degree oven for 10 to 15 minute or until light golden brown. Set on rack to cool.


Clotted Cream Layer:
4 oz. cream cheese (softened)
1 cup heavy cream
1 teaspoon vanilla extract
1 or 2 Tablespoons sugar

Place all ingredients in large bowl and beat with electric mixer until the mixture holds its shape and looks like soft whipped cream. Spread evenly over crust. Set aside.

Cranberry Curd:

12 oz. bag of fresh cranberries
1 ½ cups sugar (divided)
3 large eggs
2 egg yolks
Pinch of salt
½ cup fresh lemon juice
½ stick (4 Tablespoons) unsalted butter (at room temp and cut in pieces)

Put the cranberries, 1 cup of sugar, and ¼ cup water to a simmer in a saucepan. Lower the heat and simmer the cranberries, uncovered, for about 15 minutes until they’ve popped and the mixture is quite thick. Let cool slightly and then puree until completely smooth.
Whisk the puree, the eggs, yolks, salt, lemon juice and ½ cup sugar together in a saucepan and set over medium heat. Cook, stirring constantly until the mixture thickens and coats the back of a spoon, this will take about 10 minutes or so. Stay by the pan the whole time and stir!
Push the curd through a mesh strainer, using the back of a spoon to get it all through.
Let the curd cool for a few minutes and then drop the room temperature butter in, bit by bit, while you stir to melt.
Pour the curd over the clotted cream layer. Place in refrigerator until cool.

Cranberry Fluff Layer:

1 cup crushed pineapple (drained)
1 cup chopped cranberries
¼ cup pineapple juice
7 Tablespoons Instant vanilla pudding (divided)
2 cups heavy whipping cream
½ cup sugared cranberries

In a large bowl mix together pineapple, cranberries, pineapple juice and 3 Tablespoons instant vanilla pudding. Set aside.
In another large bowl with an electric mixer whisk together heavy cream and remaining 4 Tablespoons Instant vanilla pudding until thick.
Fold ¾ of the whipped cream mixture into the fruit mixture. Spread evenly over cranberry curd.
Pipe remaining whipped cream mixture around edges of pie. Add sugared cranberries to center refrigerate until ready to serve.