Cranberry & White Chocolate Pie

For the pastry:

• 350g plain flour
• 4 tbsp icing sugar
• zest x1 orange
• 175g butter
• 3-4 tbsp cold water

For the filling:

• 300g cranberry sauce
• 150g caster sugar
• 200g white chocolate, roughly chopped

1. 1. To make the pastry sift together the flour & icing sugar, add in the orange zest, cubed butter & rub together using your fingertips until the mixture resembles fine breadcrumbs
2. 2. Add the cold water 1 tbsp at a time, using only enough so that the dough comes together
3. 3. Shape the dough into a flattened disc, wrap in cling film & leave in the fridge to chill for at least an hour
4. 4. Once the pastry has chilled, take half of it & roll out to approximately 3mm thick and use it to line the pie dish, trimming off any overhanging edges
5. 5. Use a fork to pierce holes in the bottom of the pastry
6. 6. Line the pastry case with baking parchment & fill with baking beans
7. 7. Blind bake the pastry case for 10 minutes at 180C
8. 8. Remove the baking beans & parchment & return the case to the oven for a further 5 minutes, until it just starts to turn golden
9. 9. Remove the case from the oven & leave to cool for 5 minutes,
10. 10. To make the filling, simply combine all of the ingredients together in a large bowl
11. 11. Evenly spread the cranberry filling into the pie case
12. 12. Roll out the remaining half of pastry & cut into strips (or whatever you like to decorate)
13. 13. Lay the strips on top of the pie both horizontally & vertically, weaving them as you go to create a lattice effect
14. 14. Bake the pie at 180°C for 20 minutes in the oven
15. 15. After 20 minutes check to see if the edge is browning & gently wrap the edge of the pie in foil if it is & return to the oven for a further 5 - 10 minutes
16. 16. Remove from the oven & allow to coo slightly before serving