Filling:
1 pound fresh or frozen cranberries (4 cups), thawed if necessary
1 cup sugar
1 cup packed light brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon salt
1 1/2 cups water
Topping:
1 1/2 cups all-purpose flour
1/4 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
4 tablespoons unsalted butter, cut into 1/2-inch pieces and chilled
1/2 cup buttermilk
This recipe was published in our cookbook America's Best Lost Recipes.
1. For the Filling: Combine all the ingredients in a 12-inch skillet and bring to a simmer over medium heat. Cook until the cranberries break down and the mixture begins to thicken, about 15 minutes.
2. For the Topping: Meanwhile, combine the flour, sugar, baking powder, baking soda, and salt in a food processor. Add the butter and pulse until the mixture is the texture of coarse meal. Transfer to a medium bowl and fold in the buttermilk until a shaggy dough forms. Turn the dough out onto a sheet of parchment paper and roll it into a 12-inch round.
3. Place the dough over the thickened filling. Reduce the heat to low, cover, and cook until the dough is puffed and doubled in size, about 15 minutes. To serve, cut the dough top into eight wedges. Transfer each wedge to a serving bowl and spoon the filling over the top. Serve hot or warm. (The pot pie is best eaten on the day it is made.)