Apple-Cranberry Walnut Pie | Midwest Living

Apple-Cranberry Walnut Pie

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Apple-Cranberry Walnut Pie

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  • Makes: 8 servings
  • Prep 35 mins
  • Cool At least 2 hrs
  • Bake 1 hr to 1 hr

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Ingredients

  • Two Crust Pie Shell (Helen's Two-Crust Pie Pastry)
  • 1 cup sugar
  • 1/3 cup all-purpose flour
  • 1/2 teaspoon ground cinnamon
  • 2 pounds tart cooking apples, peeled, cored and cut into 1/4-inch slices (5- 1/2 cups)
  • 2 cups cranberries
  • 1/2 cup chopped walnuts
  • 2 tablespoons butter, cut into small pieces
  • Milk
  • Sugar or coarse sugar
  • 1 tablespoon chopped walnuts

Directions

  1. Prepare and roll out Two Crust Pie Shell pastry. Line a 9-inch pie plate with half of the pastry.
  2. In a small bowl, stir together 1 cup sugar, 1/3 cup flour and 1/2 teaspoon cinnamon. In a large bowl combine the apples, cranberries (reserving 1 cranberry for the garnish) and 1/2 cup walnuts. Sprinkle sugar mixture over the fruit. Toss to combine. Spoon mixture into pastry-lined pie plate. Dot with butter.
  3. Cut slits in remaining pastry to allow steam to escape. Place pastry on filling. Trim both overhangs to an even 1 inch all the way around. Tuck the crusts under and flute the edges. Lightly brush pastry with a little milk and sprinkle with additional sugar. Cut a slit in center of pastry; place the 1 reserved cranberry in slit. Sprinkle the 1 tablespoon walnuts around the cranberry. To prevent overbrowning, cover edge of pie with foil.
  4. Place pie plate on middle shelf in oven; place foil-lined baking sheet on lower rack beneath pie. Bake in a 325 degrees F. oven for 1 hour. Remove foil. Bake 30 to 45 minutes more or until fruit is tender, filling is bubbly and crust is golden brown. Cool on a wire rack at least 2 hours before serving. Makes 8 servings.

Helens Two-Crust Pie Pastry

Ingredients

  • 3 cups cake flour or all-purpose flour
  • 1/2 cup all-purpose flour
  • 1 1/2 teaspoons salt
  • 3/4 cup cold butter, cut into pieces
  • 1/4 cup shortening
  • 7 tablespoons cold water
  • 1 egg, lightly beaten
  • 2 teaspoons lemon juice or vinegar

Directions

  1. In a large bowl, stir together cake flour, all-purpose flour, and salt. Using a pastry blender, cut in butter and shortening until pieces are pea-size.
  2. In a small bowl, stir together 6 tablespoons of the water, egg and lemon juice. Using a large fork, gently toss the flour mixture and egg mixture together. If there are any dry parts add the remaining 1 tablespoon of water and gently toss to moisten evenly (should be a mass of very large crumbs).
  3. Turn crumb mixture out onto a lightly floured surface. Using your fingers, gently form a ball. Using just a bit of flour, knead 4 to 5 times to form a ball. Divide in half. Using your hands, flatten each into a disc about 1 inch thick. If necessary, wrap the dough in plastic wrap and chill in the refrigerator for 1 to 2 hours or until easy to handle.
  4. On a lightly floured surface, roll 1 disc of dough from center to edges into a circle 12 inches in diameter. To transfer pastry, wrap it around the rolling pin. Unroll pastry into a 9-inch pie plate. Ease pastry into pie plate without stretching it and gently fit pastry into dish.
  5. Roll remaining dough disc into a circle 12 inches in diameter. Cut slits to allow steam to escape. Place pastry on filling. Trim both overhangs to an even 1 inch all the way around. Tuck the crusts under and flute the edges. To prevent overbrowning, cover edges with foil. Bake as directed in individual recipes. Makes 2 pie crusts.

Nutrition Facts

(Apple-Cranberry Walnut Pie )

Servings Per Recipe 8, Monosaturated fat (g) 9, Potassium (mg) 216, calcium (mg) 40, Cobalamin (Vit. B12) (µg) 0, sodium (mg) 591, Pyridoxine (Vit. B6) (mg) 0, Folate (µg) 133, Niacin (mg) 4, cal. (kcal) 683, iron (mg) 5, pro. (g) 8, carb. (g) 91, Riboflavin (mg) 0, Fat, total (g) 33, sugar (g) 36, fiber (g) 4, Polyunsaturated fat (g) 7, Thiamin (mg) 1, chol. (mg) 80, sat. fat (g) 15, vit. C (mg) 7, vit. A (IU) 680

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