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Christmas Apple Pie
Chill: 30 mins
Bake: 1 hr at 375°F
Ingredients
- Rich Pie Pastry (see recipe)
- 1 cup snipped dried cranberries, tart cherries, apricots, and/or golden raisins
- 3/4 cup granulated sugar
- 3 tablespoons unbleached all-purpose flour or all-purpose flour
- 2 to 3 teaspoons finely shredded lemon peel
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 4 cups thinly sliced and peeled Granny Smith apples (about 1-1/2 pounds)
- 4 cups thinly sliced and peeled Braeburn or McIntosh apples (about 1 1/2 pounds)
- Half-and-half, light cream or milk
- Crystallized sugar or granulated sugar
Directions
1. Prepare Rich Pie Pastry.
2. For fruit filling:Pour boiling water over dried fruit. Let stand for 5 minutes; drain. In a very large bowl, combine 3/4 cup sugar, flour, lemon peel, cinnamon, and salt. Stir in drained fruit and apples; set aside.
3. On lightly floured surface, roll 1 dough disk from center to edges into 12-inch circle. To transfer pastry, wrap it around the rolling pin; unroll into a 9-inch pie plate. Ease pastry into pie plate being careful not to stretch pastry. Transfer fruit filling to the pastry-lined pie plate. Trim pastry to edge of pie plate. Brush edge with a little water.
4. Roll remaining dough disk into a circle about 12 inches in diameter. Cut slits to allow steam to escape. Place remaining pastry on filling; trim 1/2 inch beyond edge of plate. Fold top pastry under bottom pastry. Crimp edge as desired. Brush with half-and-half, light cream, or milk. Sprinkle with some sugar. To prevent overbrowning, cover edge of pie with foil. Place pie on a cookie sheet to catch any drips.
5. Bake in a 375 degree F oven for 35 minutes. Remove foil. Bake for 25 to 35 minutes more or until top is golden and filling is bubbly. Cool on a wire rack. Makes 8 servings.
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Tip:
Test Kitchen Tip:
If you like, omit the Rich Pie Pastry and use one 15-ounce package rolled refrigerated unbaked piecrust (2 crusts). Ease 1 piecrust into pie plate being careful not to stretch pastry.Transfer fruit filling to the pastry-lined pie plate. Brush edge with a little water. Add second pastry and continue as above.
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Make Ahead Tip:
Prepare pie; cool. Let stand at room temperature up to 8 hours before serving.
Ingredients
- 2 1/4 cups unbleached all-purpose flour or all-purpose flour
- 2 tablespoons sugar
- 3/4 teaspoon salt
- 1/3 cup cold butter
- 1/3 cup shortening
- 7 to 8 tablespoons cold water
Directions
In a large bowl, stir together flour, sugar and salt. Using a pastry blender, cut in butter and shortening until pieces are pea-size. Sprinkle 1 tablespoon cold water over part of the mixture; gently toss with a fork. Push moistened dough to the side of the bowl. Repeat, using 1 tablespoon cold water at a time , until all the dough is moistened. Divide in half. Using your fingers, gently knead the dough just until a ball forms. Use your hands to flatten each dough ball into a 6-inch disk. Cover dough with plastic wrap and refrigerate for at least 30 minutes. Continue as directed in step 3.
