Apple Cranberry Pie
- Number of Servings: 8
Ingredients
Crust:Whole Wheat Flour, 1 cup *Flour, unbleached white, 1 cup Butter, unsalted, 2 sticks, very cold, cut into 1/2 inch cubesSalt, 1 tsp Brown Sugar, 1 tsp packed 3-6 tbs ice waterFillingCranberries, .5 cup, chopped Cranberries, dried, sweetened (craisins), .5 cup *Flour, white, 3 tbs.Allspice, .25 tsp Apples, fresh, 6 medium (2-3/4" dia) , about 2 1/2 lbs.*Brandy, 1 1/2 tbs.Vanilla Extract, 1 tsp Egg wash1 large egg yolk1 tbs. whipping cream
In food processor, combine flour, salt and brown sugar, pulse to mix. Add butter and poulse 6-8 times until mixture resembles coarse meal with pea size pieces of butter. (Can do by hand, cutting butter in.) Add water 1 tbs at time pulsing until mixture begins to clump. (If you pinch dough and it holds together, it is ready)
Shape into 2 discs, (do not over-knead. Should still be able to see little bits of butter - this is what makes crust flaky) wrap in plastic wrap and chill 1 hour.
Filling:
Combine cranberries, sugar, flour and allspice in large bowl. Mix apples, then add brandy and vanilla.
Remove one crsut disk from refrigerator. Let stand at room temp 5-10 minutes. Sprinkle with flout. Roll out on lightly floured surface to 12 inches in circle. Gently fold in half and transfer to 9 inch pie plate. Unfold and press down.
Add apple filling, mounding slightly in center.
Roll out second disk as before. Fold, place on pie filling, unfold and press down on edgers. Flute edges.
Stir yolk and cream. Brush over top. Cut slits in top crust. Bake about 50 - 65 minutes, depending on type of apples using. Transfer to rack; let stand 1-3 hours.
Number of Servings: 8
Recipe submitted by SparkPeople user LLDELMONTE.
Shape into 2 discs, (do not over-knead. Should still be able to see little bits of butter - this is what makes crust flaky) wrap in plastic wrap and chill 1 hour.
Filling:
Combine cranberries, sugar, flour and allspice in large bowl. Mix apples, then add brandy and vanilla.
Remove one crsut disk from refrigerator. Let stand at room temp 5-10 minutes. Sprinkle with flout. Roll out on lightly floured surface to 12 inches in circle. Gently fold in half and transfer to 9 inch pie plate. Unfold and press down.
Add apple filling, mounding slightly in center.
Roll out second disk as before. Fold, place on pie filling, unfold and press down on edgers. Flute edges.
Stir yolk and cream. Brush over top. Cut slits in top crust. Bake about 50 - 65 minutes, depending on type of apples using. Transfer to rack; let stand 1-3 hours.
Number of Servings: 8
Recipe submitted by SparkPeople user LLDELMONTE.
Nutritional Info Amount Per Serving
- Calories: 421.4
- Total Fat: 24.6 g
- Cholesterol: 87.9 mg
- Sodium: 296.6 mg
- Total Carbs: 49.0 g
- Dietary Fiber: 5.9 g
- Protein: 4.8 g
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