Cranberry-Fudge Pie with Candied Cranberries

Ingredients

• 3/4 c. granulated sugar, divided
• 3/4 c. fresh or frozen cranberries
• 1/2 recipe Basic Pie Dough
• 1/2 c. (1 stick) unsalted butter
• 4 oz. 70% bittersweet chocolate, chopped
• 1/2 c. packed dark brown sugar
• 1/3 c. granulated sugar
• 1/2 tsp. kosher salt
• 2 large eggs, at room temperature, lightly beaten
• 2 tbsp. heavy cream
• 2 tsp. all-purpose flour
• 1 tsp. pure vanilla extract
• 1 lb. fresh or frozen cranberries
• 1 tsp. grated orange zest
• 1/4 c. plus 2 teaspoons fresh orange juice, divided
• 1/2 c. granulated sugar
• 1 tsp. grated fresh ginger
• 1/2 tsp. ground cinnamon
• 1/4 tsp. kosher salt
• 2 tsp. cornstarch
• 1/2 tsp. pure vanilla extract
• Sweetened whipped cream, for serving

Instructions

1. Make pie: Preheat oven to 375°F with racks in bottom and middle positions. Line a rimmed baking sheet with aluminum foil. On a lightly floured work surface, roll dough to a 12-inch circle. Fit in the bottom and up the sides of a 9-inch pie plate. Trim excess to 1 inch, fold edges under, and crimp. Freeze 20 minutes. Line piecrust with aluminum foil or parchment paper, and fill with pie weights or dried beans, pressing all the way to the edge.
2. Place piecrust on prepared baking sheet. Bake, on bottom rack, 25 minutes. Carefully remove foil and pie weights, and prick bottom of piecrust several times with a fork. Bake, until edges are lightly golden and bottom of pastry is dry, 8 to 10 minutes. Cool completely on a wire rack. Reserve baking sheet.
3. Make the fudge layer: Reduce oven temperature to 350°F. Melt butter and chocolate in a medium saucepan over medium heat, stirring frequently, 1 to 2 minutes. Remove from heat. Whisk in brown sugar, granulated sugar, and salt. Whisk in eggs, cream, flour, and vanilla. Pour into piecrust. Bake, on middle rack, until shiny, dry to the touch, and edges of the filling are set (center will still jiggle and a toothpick inserted in center will not come out clean), 30 to 35 minutes. Cool completely on a wire rack.
4. Meanwhile, make Candied Cranberries: Fit a wire rack in a rimmed baking sheet. Combine 1/4 cup sugar and 1/4 cup water in a small saucepan. Cook, over high heat, stirring, until sugar dissolves. Add cranberries, and reduce to a low simmer. Cook 1 minute. Use a spider or slotted spoon to transfer cranberries to prepared baking sheet. Let stand until dry (cranberries will still be sticky), about 20 minutes. Line a rimmed baking sheet with parchment paper. Place remaining 1/2 cup sugar in a bowl. Add a few cranberries and toss to coat. Transfer to prepared baking sheet to dry, at least 1 hour.
5. Make the cranberry layer: Stir together cranberries, orange zest, 1/4 cup orange juice, sugar, ginger, cinnamon, and salt in a medium saucepan. Bring to a simmer over medium-high heat. Reduce heat to medium-low and simmer, stirring often, until cranberries burst and mixture thickens, 6 to 8 minutes.
6. Whisk together cornstarch and remaining 2 teaspoons orange juice in a bowl. Add to cranberry mixture and simmer over medium heat, stirring constantly, 1 minute. Remove from heat, and stir in vanilla. Carefully spoon cranberry mixture over fudge layer, spreading in an even layer to cover the top completely. Place a piece of plastic wrap directly on surface of cranberry filling. Cool completely.
7. Garnish with Candied Cranberries and serve with whipped cream alongside.