For the filling:
2 cups fresh or frozen cranberries
1⁄4 cup organic cane sugar
1⁄3 cup packed light brown sugar
1⁄4 teaspoon kosher salt
1⁄4 teaspoon freshly grated nutmeg
scant tablespoon Grand Marnier
zest from 1⁄2 organic orange
2 tablespoons orange juice
1⁄2 teaspoon tapioca starch
For the dough:
11⁄4 cups all purpose flour
11⁄4 cups rye flour
1 teaspoon salt
2 sticks grass-fed butter, cubed and freezer-cold
1 pasture-raised egg
1⁄2 cup ice water
1⁄4 cup cider vinegar
1 pasture raised egg, lightly beaten
Demerara sugar, for sprinkling
- Make the dough. In a large bowl, stir together the flours and salt.
- Add the butter and cut in, using a pastry blender, until pea sized bits remain.
- Crack the egg and cut it into the mixture.
- Pour vinegar into ice water and drizzle a little at a time, cutting the liquid into the butter-egg- our mixture until a dough forms. If you squeeze the dough in your hand and it holds, it is ready.
- Repeat drizzling and cutting in, if it is not ready.
- On 2 large segments of cellophane, divide the dough and pat it into 2 disks.
- Wrap snugly and refrigerate for at least 20 minutes to allow the dough to mellow.
- Use the second disk for another recipe or freeze, wrapped snugly, for up to 3 months. This step can be done up to a week in advance.
- Combine cranberries, sugars, salt, nutmeg, Grand Marnier, zest and juice, and starch in a medium saucepan.
- After stirring, let sit until cranberries begin to release their juices, at least 10 minutes.
- Bring to a simmer and cook over low heat until many cranberries have popped and the mixture becomes jammy, about 10 minutes.
- Transfer to a heat proof container, cool completely, and cover. This step can be done up to a week in advance.
- Between lightly oured sheets of parchment, roll dough to 1⁄8” thick, transferring to a baking sheet to chill at any point if the pastry becomes smeary or flabby.
- Use a round 21⁄2” cutter to cut circles into dough, rolling scraps as needed.
- Transfer pastry rounds on a baking sheet to chill.
- Mound 1–2 teaspoons into the center of half the rounds.
- Brush edges lightly with water, place pastry tops over, then gently press edges together.
- Use the tines of a fork to make a design around each edge, and the sharp tip of a knife to make small vents for steam to escape.
- Divide pies between two sheet pans, brush with egg wash and then sprinkle with Demerara sugar.
- Chill for at least 15 minutes, up to overnight.
- Preheat oven to 425°F.
- Bake pies until golden and juices bubbling, 13–15 minutes, rotating pans halfway through for even baking.
- Transfer to a wire rack and cool until just warm to the touch, or allow to cool fully and enjoy at room temperature.
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