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Instructions |
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Preheat oven to 400 F. In a food processor or by hand, combine flour, sugar and salt. Cut in butter unxtil mixture ressembles small peas. Stir in water and orange juice and combine into a ball. Chill 30 minutes then roll out to fit a 10 inch pie plate or flan pan. Chill.
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Melt chocolate and butter together over low heat. In a separate pot, combine corn syrup and sugar and bring just to boil. Remove from heat immediately. Cool slightly then combine chocolate mixture with corn syrup mixture.
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Beat eggs, liqueur and orange zest in a large bowl. Stir in to chocolate mixture with a wooden spoon. Pour into crust. Sprinkle cranberries in a single layer over chcocolate mixture.
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Bake for 10 minutes, reduce heat to 350 F then bake 40 mixtures or longer until pastry is cooked and the filling has puffed up. Remove from oven and cool. The pie will sink as it cools. Serve with whipped cream or creme fraiche.
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Originally Submitted
3/3/2012
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