Instructions:
- Put cranberries, sugar, cornstarch, nutmeg, salt, and optional walnuts and orange liqueur in a large bowl. Mix well with a spoon and set aside.
- Roll out bottom crust and place in pie plate and spoon cranberry filling into it. Dot top of filling with 1 tablespoon of Kerrygold Salted Butter broken into small pieces.
- Roll out remaining dough disk and carefully lay top crust over filling. Trim excess dough, crimp edges of pie and cut some vents in top crust.
- Separate egg white into a small bowl and fork beat with 1 tablespoon water. Brush crust with egg mixture and sprinkle with 1-2 teaspoons of sugar.
- Bake on the middle rack of the oven until crust is just golden, about 40 minutes at 375 degrees F. Depending on your oven, it may take a little more time!
NOTE: Use a food processor to chop the cranberries quickly. I chop 3 cups of the cranberries and add 1 cup whole for a filling with varied texture.