Over the years, I’ve come across many traditional recipes – roasts, cookies, puddings – but I wanted to create something truly special.
Something so unique it becomes a family tradition, just like hanging ornaments on a tree or singing carols by the fire.
So, after much experimenting, I present to you The Christmas Magic Pie.
So, what makes it magical?
It’s an unconventional blend of sweet, savory, and seasonal flavors, layered in a flaky crust that melts in your mouth.
Think cranberry-orange chutney, creamy brie, rosemary-infused chicken, and a gingerbread spice crust.
Choose Your Pie Type
Golden crust that is flaky | Pie with Layers
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Quick Look At The Ingredients Required To Make Christmas Magic Pie Recipe
“To be very honest, I think every bite of this pie is a flavor of Christmas and holiday tradition, from the spiced crust to the tangy filling. For this reason, I always recommend sourcing fresh, high-quality ingredients. Trust me, the difference is palpable.”
For the Gingerbread Spice Pie Crust:
- 2 ½ cups all-purpose flour
- 1 tsp ground ginger
- 1 tsp cinnamon
- ½ tsp nutmeg
- ¼ tsp cloves
- 1 tsp salt
- 1 cup cold, unsalted butter (cubed)
- 4-5 tbsp ice water
For the Filling:
- 1 cup fresh cranberries
- 1 orange (zested and juiced)
- 2 tbsp honey
- 1 tbsp brown sugar
- 1 ½ cups shredded cooked chicken (roasted or leftover works best)
- 200g brie cheese, sliced
- 1 tbsp fresh rosemary, finely chopped
- 1 tsp black pepper
- ½ tsp salt
- 2 tbsp olive oil
Egg Wash:
- 1 egg yolk
- 1 tbsp milk
” A pie’s crust serves as the canvas on which a piece of art is created, you must take some time to master it to become an expert pie maker. And to get it right, you’ll need the right tools, a high-quality pastry cutter and a pie crust shield for those golden, even edges is what works best.”
Step 1: Preparing the Crust
The gingerbread spice crust is what sets this pie apart from any other savory dish.
It’s subtly spiced, flaky, and fragrant.
- In a large basin, thoroughly mix dry ingredients like the lour, ginger, cloves, nutmeg, cinnamon, and a little bit of salt.
- Next up, using a pastry cutter (or manual finger technique), incorporate the chilled, diced butter into the dry ingredients until the mixture attains a coarse crumbly texture.
- Drizzle in ice water, one tablespoon at a time, gently coaxing the dough to come together.
- Mold the dough into a moon-shaped disc, cloak it in cling film, and let it rest in the fridge for a minimum of 30 minutes (I prefer 60 minutes).
Step 2: The Cranberry-Orange Chutney
The pie’s soul is this sweet-tart layer, which counterbalances the savory richness of the brie and chicken.
The cranberries, orange juice, orange zest, honey, and brown sugar should all be combined in a small pot and cooked over medium heat for about 10 minutes, just remember to stir occasionally, until the liquid thickens and the cranberries burst (Don’t forget to set it aside to cool).
Step 3: The Rosemary Chicken Filling
Aromatic rosemary pairs perfectly with the chicken, creating a savory layer that contrasts the chutney.
- Heat the olive oil in a pan over medium heat and add the shredded chicken, rosemary, salt, and black pepper followed by sauteing for 3-4 minutes until fragrant.
- The next step is to patiently remove the pan from the heat and allow it to cool before proceeding.
“Want to effortlessly create beautiful, layered pies and avoid that messy layering? I’ve got you covered. A silicone pastry mat and non-stick rolling pin make this step frustration-free, turning any baker into a pro.”
Step 4: Assembling the Pie
On a lightly floured surface, lay out the cold gingerbread dough until it is large enough to cover a pie plate (Preheat the oven to 190°C (375°F)).
Next, gently press the dough into the dish and trim any excess (Reserve the scraps for decorative touches if you’d like) and then follow the below steps.
- Carefully spread the cranberry-orange chutney in an even layer across the bottom of the pie dish.
- Evenly distribute the chicken mixture over the top, pressing it down firmly but gently.
- Arrange the brie slices over the chicken, slightly overlapping them to cover the filling.
- If desired, use the leftover dough scraps to create festive shapes (stars, holly leaves) for the top.
- Brush the crust edges and decorations with the egg wash.
- Next up, roll out the remaining dough carefully laying it over the filled pie and then crimp the edges to seal (Don’t forget to cut a few small vents to allow steam to escape).
Step 5: Baking
- The filling should start to bubble and the crust should be golden brown after 40 to 50 minutes of baking.
- Allow the pie to rest for about 12 minutes before serving to ensure the layers set properly.
What’s Your Biggest Challenge When Making The Perfect Christmas pie?
- I Struggle with a Perfect Pie Crust
(Learn the easiest way to get flaky, golden crusts every time!) - I Can’t Get Layers to Stay Neat
(Find out how pros make every layer perfect without the mess!) - I’m Looking for Pro-Level Pie Gear
(Uncover the secret tools that transform your baking experience!)
Serving Suggestions
The Christmas Magic Pie is a showstopper on its own, but you can elevate the experience:
- Pair it with a crisp, dry white wine or a spiced mulled cider.
- Serve with a side of arugula salad dressed in balsamic vinegar to cut through the richness.
Why This Recipe Stands Out
What makes The Christmas Magic Pie unique isn’t just the combination of flavors, but the way it feels like Christmas in every sense.
The warm spices evoke cozy fireside moments, the cranberry-orange chutney is reminiscent of traditional holiday preserves, and the creamy brie ties everything together with decadence.
The crust’s gingerbread spices are unexpected yet subtle enough to complement the savory filling.
And you know what, the exquisite combination of sweet, savory, tangy, and rich flavors in this pie is what really keeps people coming back for more.
The Inspiration Behind The Christmas Magic Pie
Last year, I wanted a centerpiece for my Christmas feast that was both unexpected and memorable.
The thought of doing another roast turkey or ham just didn’t excite me. I craved something that combined the coziness of a savory pie with the nostalgia of Christmas flavors.
What came to life was this layered pie – an edible journey through the season’s most beloved ingredients.
From the tang of cranberries to the warmth of gingerbread spices, it feels like unwrapping a Christmas present, layer by layer.
Behind the Scenes And Why I Created This Recipe
To be very honest, I created this recipe not just to fill bellies, but to spark joy and connection at the dinner table.
This pie is more than food, for me it’s an experience – a dish that tells a story with every bite.
Whether you’re serving it for Christmas Eve dinner or as the star of your holiday brunch, it’s bound to become a cherished tradition.
So, will you give The Christmas Magic Pie a try this year? If you do, I’d be interested in seeing your variations and hearing your opinions.
Remember, the magic of Christmas isn’t just in the gifts – it’s in the moments we share, and what better way to share than over a slice of this pie?
