Apple and Dried Cranberry Pie |
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Prep Time: 45 Minutes Cook Time: 1 Minutes |
Ready In: 46 Minutes Servings: 8 |
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I was playing around with MEAN CHEF's pie dough recipe, trying to get it down pat, and this was one of the recipes I put together in the process. Prep time does not include any cooling or setting times. Ingredients:
1 double crust pie crust (mean chef's classic pie crust, classic pie crust, idiot proof step-by-step photo tutorial) |
8 -10 granny smith apples or 8 -10 pippin apples, peeled,cored,and sliced |
1 cup dried sweetened cranberries (craisins) or 1 cup dried sweetened sour cherries |
2 tablespoons fresh lemon juice |
2 tablespoons butter, melted |
1/4 cup honey |
1/2 cup sugar |
1 -2 teaspoon ground cinnamon, to taste |
1/4 teaspoon freshly grated nutmeg |
1/4 teaspoon ground allspice |
1/4 teaspoon ground cardamom |
3 tablespoons cornstarch |
1/4 cup good brandy |
2 tablespoons butter, cut in small pieces |
heavy cream or milk or egg wash, for brushing top of crust |
sugar, for sprinkling top of crust (preferably coarse sanding sugar) (optional) |
chunks of cold sharp cheddar cheese or premium vanilla ice cream, as accompaniment (optional) |
Directions:
1. *MEAN CHEF's pie crust recipe is one of the best I've ever run across, or use your favorite.
2. Prepare pie dough and refrigerate at least 2 hours, while preparing and cooling filling; better yet, refrigerate dough overnight.
3. To prepare filling, toss apple slices with dried cranberries or cherries in a microwave-safe bowl, and drizzle with lemon juice, melted butter, and honey, toss again, and sprinkle with sugar, spices, and cornstarch.
4. Drizzle with brandy, and toss again.
5. Cover, and microwave on HIGH for 8-10 minutes, tossing well and turning after 4-5 minutes.
6. Toss again, cover, and allow to cool completely or refrigerate overnight, Roll out top and bottom crusts between pieces of lightly floured wax paper, and lay bottom crust into a 9 glass pie plate that has been lightly greased or coated with nonstick spray.
7. Press crust gently into bottom of pie pan, and trim about 1 larger than pan.
8. Brush edge of crust with water, stir and add filling, and top with small pieces of butter.
9. Lay on top crust, trim to same size as the bottom crust, and gently press the edges together.
10. Fold edge under, and crimp decoratively as desired.
11. Cut several small steam vents in crust, brush lightly with cream, milk, or egg wash, and sprinkle lightly with sugar.
12. Place pie on a baking sheet to catch any spills, and place in a preheated 425 degree F oven.
13. Bake for 20 minutes, reduce heat to 375 degrees F, and bake for another 20 minutes.
14. Check pie, and if browning too fast, cover loosely with aluminum foil.
15. Continue to bake for another 20 minutes or until crust is crisp and nicely browned.
16. Remove from oven, and place pie pan on a wire rack to cool.
17. Serve warm or at room temperature, with a big chunk of sharp cheddar cheese or a scoop of vanilla ice cream if desired.
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