8 ounces (2 sticks) unsalted utter, cubed and cold
2 1/4 cups all-purpose flour
2 tablespoons sugar
1 teaspoon kosher salt
1 teaspoon rice wine vinegar
4 ounces ice water
16 ounces fresh, frozen Ocean Spray cranberries
1 cup finely crumbled palm sugar, done with a knife
2 tablespoons unsalted butter
Pinch kosher salt
2 tablespoons flour
1 tablespoon orange juice
1 teaspoon orange zest, plus more for garnish
1/2 teaspoon ground ginger
3 tablespoons coarsely crumbled palm sugar
Tempt hemp ice cream, for serving
In a stand mixer fitted with a paddle, combine flour, sugar and salt. Add butter gradually (cutting it in) and when mixture looks crumbly, add rice vinegar. Add water until mixture just comes together with a few crumbs still on bottom of bowl. Make sure mixture is not too wet. Turn out onto a work surface and bring together into a square. Wrap tightly in plastic wrap and store in fridge until well chilled, about 2 hours.
In a bowl, mix all filling ingredients together.
Remove pie dough from fridge, unwrap, cut in half, and roll dough out to a 16" by 16" round 1/8" thin. Roll dough onto a rolling pin and then onto a parchment-lined sheetpan. Fill the center with full amount of cranberry filling in a single layer. Fold outer edges of dough into the center. Brush with egg wash and sprinkle with crumbled palm sugar.. Bake at 325 convection until golden brown (about 30-40 min.) 350 degrees standard, 40-50 min. Allow to cool on pan, then remove to rack to finish cooling. Cut in slices, garnish with orange zest, and serve with hemp ice cream.
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