Saturday, November 29, 2008

Cran-Apple Pie...Better Than Raisin

It's really all in the title, everything you need to know.

This is my replacement for that goofy raisin pie on my original Thanksgiving menu that turned out to be such a dud. But this pie wasn't just better than the raisin pie, it was really great, in my humble opinion. I love the slight sweetness and the tangy tartness in this pie. I like apple pie by itself, but the addition of the fresh cranberries made this a much more interesting dessert with a more complex flavor. I did use the pie crust recipe from the raisin pie though, and it was nice and flaky.

I have been using fresh cranberries so much lately, I don't know what I'm going to do when they disappear from the markets. I think I might have to stock up on them and freeze them to make them last longer!

Cran-Apple Pie
Makes 1 standard pie

2 1⁄2 cups flour
1⁄2 tsp. salt
2 tbs. sugar+ extra for the top
1⁄2 lb. chilled butter, cut into small pieces
1/2 cup ice cold water
4 cups tart apples, cored and sliced (about 5 medium apples)
1 cup fresh cranberries
1/2 cup sugar
2 tbs. orange juice
2 tbs. cornstarch
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1 egg white

-Combine flour, salt, and sugar in a large bowl. Cut the chilled butter into very small pieces and add to flour mixture. Cut the butter into the flour using a pastry blender or two knives until the butter is in pieces the size of peas. Add ice-cold water to the mixture a few tablespoons at a time until the dough comes together. Form the dough into two balls, wrap in plastic wrap, and put it in the fridge for at least two hours.
-Preheat oven to 400 degrees.
-Combine apples, cranberries, sugar, orange juice, cornstarch cinnamon and nutmeg, and toss until combined.
-Roll out each piece of dough separately. (This is easier between two pieces of parchment paper.)
-Place the first piece of dough in the pie dish, pour in the fillings. Cover the top of the pie with the second piece of dough and seal the edges. Cut four vent holes in the top of the pie. Place the pie on a cookie sheet to catch any overflow from the pie.
-Brush the top 0f the pie with the egg white and then sprinkle with sugar.
-Bake for 45 minutes. Cover the crust with foil if it starts to get too dark.

NOTE:For a larger, deep dish pie multiply the recipe by 1.5 and bake covered with foil for 30 minutes, then uncovered for 30 minutes more.


MK said...

wow... looks amazing! wish I could have come! xo!

muddywaters said...

This looks great. My wife made a similar pie for Thanksgiving. I liked it because it wasn't a real sweet pie. There's nothing wrong with a little tartness in life.