For the Filling:
- 1 cup organic unsweetened whole cranberries fresh or frozen
- 1/2 cup frozen organic unsweetened black cherries defrosted
- ½ cup water
- 2 tablespoons raw organic honey please, use local!!
- ¼ teaspoon organic cinnamon
- ¼ teaspoon organic vanilla bean paste
For the Pastry:
- 1 ½ cups unbleached un-enriched, organic all-purpose flour
- ½ cup organic spelt flour
- ¼ cup organic almond meal
- 2 tablespoons organic demerara sugar plus extra for garnish
- 1 teaspoon Kosher salt
- 8 tablespoons unsalted butter, cubed and chilled
- 2-4 tablespoons ice water
- 1 egg lightly beaten
First prepare the filling.
In a medium sauce pan combine the cranberries, cherries, ½ cup water, honey, cinnamon, and vanilla. Stir to combine then place the pan over medium heat. Bring the pan to a boil, stirring frequently, about 8 minutes.
Once at a boil reduce the heat to medium low and cook until the cranberries pop and the mixture thickens, about 3 to 5 minutes more.
Remove the pan from the heat and cool for 5 minutes then transfer the mixture to a blender. Puree until the mixture is smooth then pour the mixture through a strainer into a bowl.
Cover and chill for 2 hours or up to two days.
Next, prepare the pastry.
In a large bowl whisk together the all-purpose flour, spelt flour, almond meal, sugar, and salt. Add the butter and with your fingers rub the fat into the flour until the mixture looks like coarse sand with only pea sized pieces of butter remaining.
Add 2 tablespoons of water and mix until the dough forms a rough ball. Add more water, one tablespoon at a time, if needed. Turn the dough out onto a lightly floured surface and knead the dough 5 times by pressing it into a rough rectangle and folding in half and turning ¼ turn. Once kneaded, wrap in plastic and chill for at least 30 minutes or up to 2 days.
Remove the dough from the refrigerator ten minutes before rolling out. Roll out on a lightly floured surface to 1/8-inch thick, turning the dough often to make sure it does not stick. Dust the surface with additional flour if needed.
Using a 3-inch round biscuit or cookie cutter, cut the dough into as many rounds as you are able – aim for 15-18 the first time, 10-12 the second. Simply collect the scraps, gently knead then to form a ball, chill for 15 minutes, then re-roll and cut the remaining rounds.
Fill the center of each pastry round with a heaping tablespoon of filling into the center or each pie. Lightly brush half of the pastry with beaten egg and gently fold the circle in half. Crimp the edges with a fork to seal, then poke two holes into the top of each pie with a metal skewer or metal chop stick to simulate vampire puncture wounds. Chill the pies for 1 hour, or overnight. Reserve the left over filling.
Heat the oven to 350 F. Brush each pie lightly with beaten egg and lightly sprinkle a little sugar in each pie. Bake for 18 to 20 minutes, or until golden brown on the bottom and edges. Let the pies cool for 3 minutes then paint some additional filling on the pies to simulate bloody drips. Be creative!
This recipe is found at EatingRules.com