Deep-Dish Cranberry Pie Tart cherries and cranberries make this a puckery-sweet dessert that is gorgeous on a Thanksgiving or Christmas table. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on October 31, 2016 Print Share Share Tweet Pin Email Prep Time: 40 mins Cool Time: 2 hrs Bake Time: 75 mins Total Time: 40 mins Servings: 8 Jump to Nutrition Facts Ingredients ¾ cup water ¼ cup brandy or water 2 ¾ cup dried tart cherries 1 Recipe Pastry 1 12 ounce package fresh cranberries (3-1/2 cups) 1 ½ cup granulated sugar 3 tablespoon all-purpose flour 2 teaspoon finely shredded lemon peel Milk Coarse Sugar 1 8 ounce carton dairy sour cream 3 tablespoon wildflower or orange blossom honey 1 tablespoon half-and-half, light cream or milk Pastry 2 ¼ cup all-purpose flour ¾ teaspoon salt ⅔ cup shortening 8 tablespoon water Directions In a small saucepan combine 3/4 cup water and the brandy. Heat until mixture starts to simmer; add cherries. Remove from heat. Cover and let stand 20 minutes. Meanwhile prepare pastry. Preheat oven to 375 degrees F. On a lightly floured surface, roll out half of the pastry to a 13-inch circle if using a 1-1/2-quart oven-safe bowl or an 18x14-inch oval or rectangle if using a 2-quart oval or rectangular baking dish. Gently fit pastry into bottom and up sides of the bowl or dish letting excess pastry extend beyond edges of dish; fold pastry into pleats as needed to fit dish. Set aside. In a large bowl stir together cranberries, undrained cherry mixture, granulated sugar, flour, and lemon peel. Turn into pastry-lined dish. Roll out remaining half of pastry to a 10-inch circle or a 14x10-inch oval or rectangle. Cut a circle or oval in the center of the oval or rectangle or use a cookie cutter to cut a decorative design. Place pastry over filling, allowing pastry to hang over the edge of the dish. Press top and bottom pastry together to seal. Brush pastry with milk and sprinkle with coarse sugar. Place dish on a baking sheet. Cover edges of pie with foil. Bake for 55 minutes for bowl or 45 minutes for oval or rectangle; remove foil and bake 20 to 25 minutes more or until juices bubble and pastry is light brown. Cool on wire rack at least 2 hours before serving. Stir together sour cream, honey and enough cream or milk to make desired consistency. Cover and chill until serving time. Serve pie warm or cool with sour cream sauce. Break off pastry overhang and serve. Makes 8 to 10 servings Recipe may be doubled if two pies are desired. Pastry In a large mixing bowl combine all-purpose flour and salt. Cut in shortening until pieces are pea sized. Sprinkle 1 tablespoon water over part of flour mixture; gently toss with a fork. Push moistened dough to side of bowl. Repeat, using 1 tablespoon of water at a time, until all of the flour is moistened. Divide dough in half. Shape into two balls. Print Nutrition Facts (per serving) 689 Calories 24g Fat 111g Carbs 6g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 689 % Daily Value * Total Fat 24g 31% Saturated Fat 8g 40% Cholesterol 13mg 4% Sodium 237mg 10% Total Carbohydrate 111g 40% Total Sugars 44g Protein 6g Vitamin C 6.5mg 32% Calcium 50.5mg 4% Iron 1.8mg 10% Potassium 119mg 3% Folate, total 72.6mcg Vitamin B-12 0.1mcg Vitamin B-6 0.1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.