October 29, 2017
Desserts, Fruit, Cranberry,
Kid Pleaser, Christmas, Entertaining, Thanksgiving, Oven Bake, Stove Top, Vegetarian, Chocolate, Pies more
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"Recipe source: Sift Magazine (Fall 2015)"
Grease and flour 9 inch pie dish.
Roll the chilled, rested dough to a 12 to 13 inch circle and fit into the pie dish. Trim and flute edge, then put the lined pie pan in the refrigerator while preparing the filling. Preheat the oven to 350 degrees F.
In a saucepan over low heat add the butter and chocolate , stirring occasionally. Cook, stirring frequently, until melted into a smooth chocolate sauce (5-7 minutes). Remove from heat and pour into a medium bowl.
Stir in sugar and cornmeal to the chocolate mixture stirring until combined. Stir in eggs, vanilla, salt and orange zest until combined. Fold in the cranberries.
Pour filling into the pie shell and level with a spatula. Bake for 40-45 minutes, until the filing is puffed and set, and the crust is golden brown. Remove from the oven and col until warm.
Serve warm or at room temperature with chocolate shavings, if desired.
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