Spiced Cranberry Marshmallow Pie
Flaky all-butter pastry with a smooth, tangy spiced cranberry filling and homemade marshmallow squares toasted golden brown.
Ingredients
Flaky Pie Crust
- 155 g all-purpose flour
- 113 g unsalted butter cold and cubed
- 1/2 tsp granulated sugar
- 1 pinch salt
- 1 1/2 tsp lemon juice or white vinegar
- 75 g ice-cold water as needed
Spiced Cranberry Filling
- 400 g cranberries fresh or frozen
- 200 g granulated sugar
- 120 g orange juice
- 1 Tbsp finely grated orange zest
- 1 tsp ground cinnamon
- 1 tsp fresh ginger finely grated
- 1/4 tsp ground cardamom
- 1/2 tsp vanilla paste or extract
- 1/4 tsp salt
- 30 g cornstarch
- 45 g cold water for slurry
- 30 g heavy cream
- 60 g butter cold, cubed
Homemade Marshmallow Topping
- 10 g unflavored powdered gelatin
- 120 g cold water
- 200 g granulated sugar
- 3/4 tsp vanilla paste or extract
- 1/8 tsp salt
For Dusting
- 15-25 g powdered sugar as needed
Instructions
Make the Pie Crust
- Mix flour, sugar and salt. Work in the cold butter, leaving some larger pieces. 155 g all-purpose flour, 1/2 tsp granulated sugar, 1 pinch salt, 113 g unsalted butter
- Mix lemon juice or vinegar with ice water, then add only enough to form a shaggy dough that holds when pressed. 1 1/2 tsp lemon juice, 75 g ice-cold water
- Chill dough for 20 to 30 minutes. Roll into a rectangle, fold into thirds, turn 90 degrees and repeat. Shape into a disc and chill for at least 1 hour.
- Gently ease the pastry into the bottom and corners of the dish without stretching it, as stretching can cause it to shrink during baking. Press it gently against the sides, then trim the overhang, leaving enough to fold underneath and crimp the edges. Refrigerate until very firm before blind baking. When lining the pastry with parchment, fill it generously with pie weights right up to the edges to support the sides and prevent the crust from puffing up or sliding down.
- Preheat oven to 425°F (220°C).
- Bake for approximately 20 minutes, then carefully remove the pie weights and parchment. Prick the bottom of the pastry again with a fork to prevent it from puffing up during the second bake.
- Reduce the oven temperature to 375°F (190°C) and bake for another 15 to 20 minutes, or until the pastry is deeply golden, dry and completely baked through, especially on the bottom. This is important because once the filling has set, you'll want to be able to lift the whole pie out of the dish for easier slicing.
Make the Spiced Cranberry Filling
- Combine cranberries, sugar, orange juice, zest, cinnamon, grated fresh ginger, cardamom, salt and vanilla in a saucepan. Cook over medium heat for around 20 minutes or until all cranberries burst and soften. 400 g cranberries, 200 g granulated sugar, 120 g orange juice, 1 Tbsp finely grated orange zest, 1 tsp ground cinnamon, 1 tsp fresh ginger, 1/4 tsp ground cardamom, 1/2 tsp vanilla paste, 1/4 tsp salt
- Carefully blend until smooth, then press through a fine-mesh sieve to remove skins and seeds.
- Whisk cornstarch with cold water into a smooth slurry. Return strained cranberry purée to the saucepan and whisk in the slurry. 30 g cornstarch, 45 g cold water
- Cook over medium heat, stirring constantly, until thick, glossy and bubbling. Continue stirring and cooking for about 1 minute after it starts bubbling. It should be very thick, glossy and a deeper red color before removing it from the heat.
- Remove from heat and stir in the cream followed by the butter until incorporated. 30 g heavy cream, 60 g butter
- Cool for around 10 minutes, then spread into the fully baked, cooled pie crust. Refrigerate until completely cold and set, at least 6 hours, preferably overnight.
Make the Marshmallows
- Line and lightly grease an 8-inch (20 cm) square pan with parchment. Grease the parchment too. Fit your stand mixer with a whisk attachment.
- Pour half the cold water into stand mixer bowl. Sprinkle gelatin evenly over and let bloom for 5 to 10 minutes. 10 g unflavored powdered gelatin, 120 g cold water
- Heat sugar and remaining water in a saucepan, stirring only until sugar dissolves. Stop stirring and boil to 242 to 245°F (116 to 118°C). 200 g granulated sugar
- Pour hot syrup into bloomed gelatin. Place on the stand mixer and mix on low to combine,then switch to high and whip for about 7 to 10 minutes until thick, glossy and fluffy with heavy ribbons. Add the vanilla and salt. 3/4 tsp vanilla paste, 1/8 tsp salt
- Immediately spread into prepared pan. Leave at room temperature for at least 3 hours, preferably overnight, to set.
- Cut into generous squares with a lightly greased knife. Lightly dust with powdered sugar to stop it sticking. 15-25 g powdered sugar
Assemble and Toast
- Pile marshmallow squares loosely on the cold, set cranberry filling.
- Torch exposed surfaces until golden brown. Cool about 5 minutes before slicing and serving chilled.
- This pie is easiest to slice once it's been removed from the pie dish, so make sure the pastry is fully baked, especially underneath, so it's crisp and sturdy enough to lift out. When it's time to slice, I carefully lift the whole pie out of the dish and onto a board. This makes cutting that first slice much easier.
Notes
Pie crust and marshmallows: For more detailed instructions and step-by-step photos, see my flaky all-butter pie crust recipe and homemade marshmallows without corn syrup recipe.
Cranberries: Fresh or frozen cranberries both work. There's no need to thaw frozen cranberries before cooking.
Cornstarch: Make sure the filling comes to a proper bubble after adding the cornstarch slurry. Continue cooking for another 60 seconds, stirring constantly. It should be very thick, glossy and a deeper red color before removing it from the heat.
Chilling: Refrigerate the pie for at least 6 hours, preferably overnight. The filling needs to be completely cold and set before slicing. It should hold its shape but still have a soft, creamy texture.
Marshmallow dusting: Use powdered sugar only, rather than a mixture of powdered sugar and cornstarch. Cornstarch can burn a bit when the marshmallows are toasted with a kitchen torch.
Make ahead: The pastry and marshmallows can be made a day ahead. Pour the cranberry filling into the fully baked pastry shell while it's still warm, then refrigerate the filled pie overnight to set. Add and toast the marshmallow squares shortly before serving.
Nutrition
Serving: 1sliceCalories: 382kcalCarbohydrates: 64gProtein: 2gFat: 14gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 37mgSodium: 133mgPotassium: 85mgFiber: 2gSugar: 45gVitamin A: 485IUVitamin C: 13mgCalcium: 15mgIron: 1mg
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