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Brie and cranberry crinkle pie

Brie and cranberry crinkle pie
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Brie and cranberry crinkle pie is a festive and flavorful treat that masterfully blends the creamy richness of brie cheese with the bright tartness of fresh cranberries, all encased in a flaky, buttery crust with a charming crinkle texture. Perfect as a holiday dessert, snack, or appetizer, this pie offers a visually stunning and delicious balance of sweet and savory that delights all palates.

Ingredients

Scale

Filling

  • 1 cup fresh cranberries
  • 1/4 cup sugar or honey (adjust to taste)
  • 1 teaspoon lemon zest
  • 8 oz creamy Brie cheese, cubed

Crust

  • 1 sheet pie crust or puff pastry (approximately 9-inch size)

Finishing

  • 1 egg (beaten, for egg wash)
  • Optional spices: 1/4 teaspoon cinnamon or nutmeg

Optional Variations

  • 1/4 cup chopped pecans or walnuts (for nutty twist)
  • Fresh rosemary or thyme (1 tablespoon, chopped, for herb infusion)
  • 1–2 tablespoons caramel or brown sugar (for sweet variations)
  • Gluten-free pastry crust substitute (to accommodate dietary needs)
  • Plant-based cheese alternative and vegan glaze (for vegan option)

Instructions

  1. Prepare the filling: Gently mix fresh cranberries with sugar (or honey) and lemon zest to balance the tartness. Cube the brie into small, manageable pieces to ensure even distribution in the pie. Optionally, add cinnamon or nutmeg, and other variations like chopped nuts or herbs if desired.
  2. Roll out the crust: On a lightly floured surface, roll out pie crust or puff pastry to desired size, thin enough for flaking but sturdy enough to hold the filling.
  3. Assemble the pie: Spread the cranberry-sugar mixture evenly over half of the crust, then sprinkle the brie pieces on top. Fold the crust over to enclose the filling, pressing edges firmly. Create the signature crinkle effect by gently pinching and folding the dough edges.
  4. Apply the egg wash: Brush the entire crust with beaten egg to give it a golden, glossy finish when baked.
  5. Bake: Place the pie on a parchment-lined baking sheet. Bake in a preheated oven at 375°F (190°C) for 25-30 minutes or until the crust is golden and crisp and the filling bubbles invitingly.
  6. Cool and enjoy: Let the pie cool for a few minutes before slicing. This allows the filling to set slightly, ensuring each piece holds together with a perfect melty texture.

Notes

  • Use room temperature brie for better blending and even melting.
  • Do not overfill the pie to prevent sogginess or bursting.
  • Chill the assembled pie in the refrigerator for 15 minutes before baking to maintain the crinkle texture and crispness.
  • Fresh cranberries provide the best natural tang; if using frozen, thaw and drain thoroughly.
  • Allow the pie to cool slightly before slicing to keep filling firm but melted.
  • Leftover pie stores well in an airtight container in the fridge up to 3 days.
  • Unbaked pie can be frozen up to 1 month; bake from frozen adding extra bake time.
  • Reheat slices gently in a 350°F (175°C) oven for 10-15 minutes to restore texture.

Nutrition

Keywords: Brie pie, cranberry pie, sweet and savory pie, holiday pie, appetizer, dessert, crinkle crust, festive pie

Find it online: https://marygourmet.com/brie-and-cranberry-crinkle-pie/