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When the winter nights grow long and the holiday cheer fills the air, there’s nothing quite like gathering around a table adorned with delicious homemade food. Picture this: a beautifully golden pie, its flaky crust cradling a generous filling of succulent pork, chicken, and smoky bacon, all topped with a vibrant layer of tart cranberries. This cranberry-topped raised pie isn’t just a dish; it’s a celebration in every bite.

I discovered this traditional British gem while reminiscing about my childhood Christmases, where food played a starring role in our celebrations. The combination of rich meats and festive flavors makes this pie the ultimate centerpiece for any Christmas or Boxing Day feast. With its delightful mix of heavenly textures and savory aromas, this dish not only satisfies the palate but also brings loved ones together, making it a surefire crowd-pleaser. Join me as we dive into this festive recipe that will surely elevate your holiday gatherings!

Why will you love this Cranberry-topped raised pie?

Exquisite Flavor: The blend of succulent pork, chicken, and smoky bacon offers a rich, savory experience that’s truly irresistible.

Festive Presentation: Topped with vibrant cranberries, this pie is a holiday showstopper that will impress guests and spark conversation.

Hearty and Satisfying: Perfectly balances flavors and textures, ensuring each slice is a delightful treat for everyone.

Easy to Make: Despite its grand appearance, the recipe is straightforward, making it accessible even for novice cooks.

Versatile Option: Feel free to experiment by adding game meats or different fruits for festive variety!

This recipe is a nostalgic nod to traditional British cuisine, ideal for your next gathering. Enjoy the magic of the holidays with this stunning centerpiece!

Cranberry-Topped Raised Pie Ingredients

For the Filling
• Boneless Pork Shoulder (500g) – This primary meat adds richness to your pie.
• Pork Belly (250g) – Provides moisture and enhances the overall flavor.
• Chicken Drumsticks (650g) – A fantastic protein source; ensure skin and bones are removed.
• Smoked Streaky Bacon (100g) – Delivers a delicious smokiness; can be swapped for unsmoked bacon if preferred.
• Fresh Bay Leaf (1, finely chopped) – Adds aromatic qualities to elevate the savory flavors.
• Thyme Sprigs (4 leaves) – A fresh herb that contributes a lovely earthiness.
• Sage Leaves (4, finely chopped) – An essential herb that complements the meat perfectly.
• Parsley (½ bunch, finely chopped) – Introduces color and freshness to the filling.
• Ground Mace (½ tsp) – Imparts warmth and depth to the flavor profile.
• Ground Nutmeg (2 pinches) – Offers a seasonal aroma; fresh is best if available.
• Ground White Pepper (1 tsp) & Ground Black Pepper (1 tsp) – Helps to season according to your spice preference.

For the Pastry
• Lard (140g, chopped into small pieces) – Essential for the hot-water pastry; butter can be used but will alter texture.
• Plain Flour (550g) – The main component for creating a sturdy pastry; be sure to knead well for the right consistency.
• Beaten Egg (1, for glaze) – Gives the pastry that beautiful golden finish.

For the Stock
• Good-quality Chicken Stock (300ml) – Adds moisture and richness to the filling; consider making your own from bones for added depth.
• Gelatine Leaves (2) – Helps set the pie and can be substituted with powdered gelatin if needed.

For the Topping
• Granulated Sugar (50g) – Balances out the tartness of the cranberries beautifully.
• Dry Sherry (100ml) – Enhances the fruit flavor of the topping; feel free to use apple juice for a non-alcoholic twist.
• Fresh or Frozen Cranberries (200g) – A festive addition that provides a vibrant, tangy contrast to the pie.

With these inviting ingredients on hand, you’ll be well on your way to creating a stunning cranberry-topped raised pie!

How to Make Cranberry-Topped Raised Pie

Make Stock: Begin by simmering chicken and pork bones in 600ml of water for about 30 minutes. Once done, strain the mixture and reduce it down to roughly 300ml for a flavorful stock.
Prepare Filling: In a large bowl, combine all filling ingredients, ensuring to season with 1½ teaspoons of salt. Mix until well combined, allowing the flavors to meld beautifully.
Make Hot-Water Pastry: Heat 150ml of water along with lard and salt in a saucepan until it reaches a rolling boil. Stir this mixture into sifted flour and salt until a dough forms, then knead until it’s smooth and pliable.
Form Pie Case: Roll out two-thirds of the pastry onto a floured surface, making sure it can line a 20cm springform tin. Allow some excess pastry to hang over the edges for a perfect seal.
Fill and Top: Carefully pack the filling tightly into the lined tin. Roll out the remaining pastry for the lid and press it gently on top, sealing the edges. Don’t forget to cut a steam hole in the lid and then chill or bake immediately.
Bake: Preheat your oven to 180°C (160°C fan/gas 4). Bake for 30 minutes before reducing the temperature to 150°C (130°C fan/gas 2) and baking for an additional 1 hour and 45 minutes.
Cool and Gelatinize: Once baked, let the pie cool on a rack. Use a blowtorch to carefully release the pie from the tin. Prepare the gelatin using warm stock and pour it into the pie, then chill for at least 2 hours to set.
Prepare Topping: In a saucepan, simmer dry sherry and sugar, adding the cranberries to cook them briefly. Allow to cool before topping the set pie with cranberries and brushing them with melted stock. Refrigerate for another hour to firm up.

Optional: Serve it warm with pickles for a delightful contrast.

Exact quantities are listed in the recipe card below.

Expert Tips for Cranberry-Topped Raised Pie

Warm Pastry Handling: Ensure the hot-water pastry remains warm while working. Cold pastry can be hard to roll and shape, leading to cracks.
Springform Tin Advantage: Use a springform tin for easier pie release. A blowtorch can help loosen the edges if the pie sticks.
Monitor Baking Temperatures: Keep a close eye on the baking temperatures to prevent overcooking, which can dry out the filling.
Chill for Best Results: Allow sufficient time for the pie to chill. This helps the gelatin set properly and gives the filling the right texture.
Flavor Variations: Experiment by adding different herbs or substituting with game meats for a unique twist on this cranberry-topped raised pie.

What to Serve with Cranberry-Topped Raised Pie?

Imagine those cozy holiday moments accompanied by delightful sides that enhance every bite of your pie. Elevate your festive gathering with these perfect pairings.

Tangy Pickles: Their sharp flavor complements the richness of the pie, adding a refreshing contrast that brightens each mouthful.
Roasted Root Vegetables: Sweet and caramelized, these vegetables provide a hearty side that adds warmth and depth to the meal.
Crispy Brussels Sprouts: Tossed in olive oil and roasted until golden, they bring a delightful crunch that balances the soft textures of the pie.
Creamy Mashed Potatoes: Velvety and buttery, this classic side offers a comforting creaminess that pairs beautifully with the savory filling.
Warm Bread Rolls: Perfect for soaking up any juices, these fluffy rolls invite you to linger at the table and savor every moment.
Mulled Wine: Sip on this fragrant, spiced beverage that captures the essence of the season while flowing seamlessly alongside your pie.

Gather your loved ones around the table, and let these sides create a festive atmosphere that makes every bite of your cranberry-topped raised pie all the more memorable.

Make Ahead Options

This cranberry-topped raised pie is a fantastic option for meal prep enthusiasts, allowing you to enjoy all its flavors without the last-minute rush. You can prepare the filling and shape the pie up to 24 hours in advance; simply refrigerate it tightly wrapped. The pastry can also be made ahead; just ensure to keep it covered at room temperature to maintain its quality. When ready to bake, allow the pie to sit at room temperature for about 30 minutes before popping it in the oven. Not only does this save you time, but it also ensures that your pie is just as delicious as if freshly made, making holiday entertaining a breeze!

How to Store and Freeze Cranberry-Topped Raised Pie

Fridge: Store your cranberry-topped raised pie in an airtight container for up to 3 days to maintain its flavor and texture.

Freezer: If you want to enjoy it later, freeze the pie—wrapped tightly in plastic wrap and foil—for up to 3 months. Thaw in the fridge before reheating.

Reheating: To reheat, place the pie in a preheated oven at 180°C (160°C fan/gas 4) for 20–25 minutes or until heated through, making sure the filling remains moist and delicious.

Make-Ahead Tip: Consider preparing this festive dish a day in advance for stress-free holiday entertaining!

Cranberry-topped raised pie Variations

Feel free to put your own spin on this festive dish and experiment with delightful alternatives!

Turkey Twist: Substitute the chicken for turkey for a traditional Thanksgiving flavor while still enjoying holiday vibes.
Game Meat Option: Swap in game meats like venison or rabbit for a unique and rustic take on the pie that elevates the flavor profile.
Vegetarian Delight: Opt for a variety of hearty vegetables such as mushrooms and lentils in place of the meats for a delicious meat-free alternative that everyone will love.
Gluten-Free Crust: Use a gluten-free flour blend for the pastry to accommodate dietary preferences while keeping the pie just as scrumptious.
Different Fruits: Try replacing the cranberries with tart cherries or dried figs for a flavorful topping that rings in a new twist.
Herb Infusion: Experiment with fresh herbs such as rosemary or oregano for the filling, adding aromatic depth to the savory pie experience.
Spicy Kick: Include a pinch of cayenne pepper to the filling for an unexpected warmth that harmonizes beautifully with the rich meats.
Smoked Flavor Boost: Introduce smoked paprika to the filling for an added layer of complexity that will delight any palate.

With these variations, you can create a cranberry-topped raised pie that is not only festive but uniquely your own!

Cranberry-Topped Raised Pie Recipe FAQs

What type of cranberries should I use for this pie?
Fresh cranberries are ideal for this recipe as they provide a bright and tangy flavor. If fresh ones are unavailable, you can use frozen cranberries. Just ensure they’re thawed and drained well before adding them to your topping.

How long can I store the cranberry-topped raised pie?
Store your cranberry-topped raised pie in an airtight container in the refrigerator for up to 3 days. This way, you can enjoy the wonderful flavors without compromising the texture and freshness!

Can I freeze left-over cranberry-topped raised pie?
Absolutely! To freeze, wrap the pie tightly in plastic wrap and then in aluminum foil to protect it from freezer burn. It will last for up to 3 months. When ready to enjoy, simply thaw it overnight in the refrigerator and reheat as instructed.

What should I do if my hot-water pastry cracks while rolling?
If your hot-water pastry cracks, don’t worry! Simply pinch the edges back together or use a little extra flour to patch them up. Keeping the pastry warm while working with it prevents cracking, so consider briefly warming it in your hands if it cools down.

Are there any dietary considerations for this pie?
Yes, this pie contains various ingredients that may trigger allergies, such as gluten (from the flour) and potentially meat allergies. If making this for someone with dietary restrictions, consider substituting the pastry with a gluten-free blend and ensure all protein sources align with their dietary needs.

Can I make this pie ahead of time?
Definitely! In fact, I recommend preparing the cranberry-topped raised pie a day in advance. Just ensure you store it properly in the fridge after it’s fully cooked to let the flavors meld and enhance when reheated!