Ginger Molasses Cranberry Pie with Swiss Meringue

In a medium bowl combine the flour and salt.

Cut the cold butter into cubes and toss in the flour.

Using your fingers, cut the butter into the dry ingredients until quarter sized pieces are left.

Add the vodka and a small amount of water, then toss with your hands to combine.

Continue adding small amounts of water until the dough can hold together, but is not overly wet.

Wrap the dough tightly in plastic wrap, then chill for one hour.

On a lightly floured surface, roll the dough out into a rough rectangle, fold in half, then again into quarters. Wrap the dough in plastic wrap and chill for another 30 minutes.

Roll the dough out again into a rough rectangle and repeat the folding process. Shape the dough into a disk, wrap tightly in plastic wrap, and chill overnight.

The next day, roll out the pie dough into a rough circle about ⅛″ in thickness.

Carefully place in the pie pan, pressing up against the sides. Cover and chill in the fridge for about 20 minutes.

Take the pie crust out and crimp the edges as desired. Dock the bottom of the crust all over with the tines of a fork, then chill for another 30 minutes.

Meanwhile, place a baking sheet in the oven and preheat it to 425 degrees F.

Place a large piece of parchment paper over the pie crust and fill with pie weights or dried beans all the way up to the crimp.

Place the pie pan on the hot baking sheet and bake for 18 minutes or until barely golden.

Take the pan out, take all of the pie weights out, then brush the pie crust with an egg wash all over, except for the edges.

Bake for an additional 3 minutes. Allow pie crust to cool completely before adding the cranberry filling.

In a medium saucepan, combine all ingredients except vanilla.

Heat over medium heat for 10-12 minutes, stirring often until the berries start to break down.

Reduce the heat to low and cook for 8-10 minutes, stirring frequently until it has thickened.

Remove from heat, stir in vanilla, then pour onto a baking sheet to cool completely.

Once cool, pour into the par-baked pie crust and bake at 375 degrees F for 35-40 minutes.

Cool completely before topping with pastry cream.

Heat the milk in a saucepan, and bring to a simmer or about 200 degrees F.

In a medium bowl, whisk the egg yolks, brown sugar, molasses, cornstarch, and spices together for 2-3 minutes until light in color.

Once the milk is simmering, slowly pour half into the egg-sugar mixture, whisking at the same time to temper the eggs.

Pour everything back into the saucepan and heat over medium heat, whisking constantly. After a couple minutes, a layer of bubbles will form over the top and it will begin to thicken.

Once the bubbles disappear, continue whisking for one more minute, then remove from heat.

Stir in the butter and vanilla.

Immediately spread on top of the cooled cranberry filling.

Press plastic wrap directly up against the pastry cream and chill the pie in the fridge overnight.

In a double boiler, heat the egg whites and sugar, whisking frequently until it reaches 160 degrees F or until the sugar is completely dissolved and the egg whites do not feel grainy.

Transfer the bowl to the stand mixer with a whisk attachment. Whisk on high speed until soft peaks form, then add the vanilla. Continue whisking until stiff peaks form.

Decorate the pie as desired, and enjoy!