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Apple-Cranberry Walnut Pie
Cool: At least2 hrs
Bake: 1 hr 30 mins to 1 hr 45 mins at 325°F
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.
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. Helens Two-Crust Pie Pastry: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.
I made this pie for Thanksgiving, and the family I shared it with still talk about it years later! The filling was a nice twist on a traditional apple pie.
8/22/2011 12:37:26 PM Report Abuse