*Crimson Pie*

This recipe came to us from Gerri Griswold, who got it from her friend Alison Kurberry.

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You may want to make the filling first and let it cool while you move on to the crust.

For the filling:

1/2 of an Orange with the skin, coarsely ground (you can chop it up in the food processor)

4 Cups frozen Blueberries

12 oz. Cranberries

1 1/2 Cup sugar

3 Tbl Cornstarch

2 Tbl Butter

*****

1.  Mix the sugar and cornstarch together.

2. Put the orange, blueberries, cranberries and sugar-cornstarch mixture in a medium sized sauce pan and bring to a boil

3.  Boil, stirring constantly, until the mixture thickens.

4. Remove from heat and let cool.

Preheat oven to 400.

For the Crust:

1/4 Cup + 2 Tbl Sour Cream

2 Tbl ice Water

1 tsp Sugar

3/4 tsp Salt

2 1/2 Cup Flour

1/2 Cup chilled Butter

1/2 Cup chilled Shortening (I use Crisco)

*****

1. Mix together the sour cream, water, sugar and salt.

2. Cut the butter and shortening into the flour until little pea-sized balls form.

3. Add the liquid to the flour and mix well.

4. Divide into two.  Roll out one half and line a 9″ pie pan.

5.  Pour cooled fruit into prepared pie pan.  Cut the butter into little dabs and put on top.

6. Roll out top crust and put over the fruit.  Cut vents and, if you wish, apply decorative cut-outs.  Sprinkle with sugar.

7.  Bake in a 400 oven for 40-50 minutes, until the fruit begins to bubble out of the vents.

Buon appetito!

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8 thoughts on “*Crimson Pie*”

  1. Small world, I was looking for this recipe that I had gotten for Alison long ago and lost. I am friends with both Alison and Gerri. This pie is the best!

    • Hi Fran! Glad you found the recipe in time for Thanksgiving. We’ve never forgotten the whirlwind that was Gerri, and how she quickly and (seemingly) effortlessly put together a deli department for Greenwoods Market. Her Crimson Pie was a revelation, one we still enjoy.

  2. I worked there with Gerri! Don’t you remember me? I was living in Litchfield at the time, working at the Litchfield Food Company and also at Sotheby’s in NYC, and I made the crimson pie for a Thanksgiving dinner at Gerri’s and she’s been making it ever since!

    • Oh my goodness, Alison. Yes. As soon as I saw your photograph I remembered you, but the ‘kurberry’ threw me off. Hope you’re still making your fantastic pie as well – from your blog it looks like you are. It’s a real winner. Great to hear from you!

  3. Who are you and where did you get the crimson pie recipe I first made for and then gave to Gerri Griswold???? Please explain! 🙂

    You must know Judith Greenwood too of Think on It. Are you posters on expatsinitaly?

    • My husband (also Louis) and I owned the market/deli where Gerri made and sold the Crimson Pie (she was our first manager and did a terrific job; it was a sad day for us when she moved on). Of course we kept the recipe – can’t lose track of anything that good. Tell me more about you and the pie and I’ll give attribution on my page… I don’t know Judith Greenwood but am a semi-regular reader of her blog.

  4. farfalle1 said:

    I don’t think you’ll be disappointed, Pidge – it’s both sweet and tart, and the crust is heavenly if heavy. Oh yum; I may have to make another myself, although I’ve an awful tooth for key lime pie and a bag of limes in the fridge…

  5. I’m going to try this! We recently made a blueberry peach pie thickened with instant tapioca – four of us ate the whole thing in one sitting – after an excellent dinner. I’m eager to eat yours!!

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