Cranberry Pie with Spiced Crust

 

Crust:
1 3/4 cup flour
1 tsp ground nutmeg
1/2 tsp ground cardamom
1/2 tsp ground ginger
1/2 tsp ground black pepper
1/2 cup butter, cut into pieces
1/4 cup brown sugar
1/4 cup cold water
1 egg

Filling:
4 1/2 cups raw cranberries (18 oz)
1 cup plain Greek yogurt
1 cup sugar
1/4 cup corn starch
1/8 tsp salt

Preheat the oven to 350° F.

Whisk together the flour and spices. Cut in the butter. In a separate bowl, dissolve the brown sugar in the water, then beat in the egg. Stir the water mixture into the flour mixture in 2 parts, forming a smooth paste. Form into a thick disk, wrap in plastic, and chill while you make the filling.

Use a food processor to coarsely mince the cranberries. Stir together all the filling ingredients.

Roll the crust dough into a thin crust and place into a 9" deep-dish pie pan. Fill with the cranberry filling. Use leftover dough to make a decorative top crust. Cover with foil and bake for 60 minutes, then remove foil and bake for 10 minutes.