Apple and Cranberry Pie

posted by Lee Sands 06-29-98 10:08 PM 

Ingredients for the Crust: 

2 1/2 cups all purpose flour 
2 tablespoons sugar 
1 teaspoon finely grated fresh orange peel 
1/4 teaspoon salt 
2 sticks cold, unsalted butter, cut into chunks 
6-8 tablespoons cold pure apple juice
 

Mix flour, sugar, orange peel and salt. Cut in butter with a pastry cutter 
until the mixture is the size of small peas. Stir in the apple juice with 
a fork, 1 tablespoon at a time, until the dough makes a ball. Flatten the 
dough into a disk, wrap in plastic, and chill for one hour. 


Ingredients for the filling: 

7-8 medium Granny Smith apples, peeled, cored, and sliced 
1 cup cranberries, fresh or frozen, unsweetened 
6 tablespoons cornstarch 
1/2 cup light brown sugar, firmly packed 
1/2 teaspoon ground nutmeg 
1/2 teaspoon salt 
1/4 cup sour cream 
3 large egg yolks, at room temperature 
2 tablespoons honey 
1 teaspoon vanilla 


In a large bowl, toss apples and cranberries with cornstarch, brown sugar,
nutmeg and salt. In a separate bowl, stir together sour cream, egg yolks, 
honey and vanilla until smooth. 

Pour over the apple mixture and fold to combine.

Preheat the oven to 425 F. 
 
On a lightly floured surface, roll half of the dough out into 
a 1/8 inch thick round and at least 1 inch larger than the pie pan. 
Transfer the dough to the pie pan and trim the edges slightly. Chill in the freezer while preparing the topping. 

Ingredients for the topping: 

1/2 cup chopped pecans 
1/2 cup quick oats (not instant) 
1/2 cup light brown sugar, firmly packed 
1 tablespoon ground cinnamon 
4 tablespoons unsalted butter, melted 


In a small bowl, stir pecans,oats, sugar and cinnamon. Stir in the melted butter until combined. 

To assemble the pie: 

Stir the apple filling again before putting it in the chilled pie shell. 

Crumble the nut topping evenly over the filling. On a lightly floured 
surface, roll out the remaining dough into a 1/8 inch round and cut it 
into 1/2 inch wide strips. Place the strips in a lattice pattern over the filling, folding over the edges of the bottom crust to seal the strips. 

Crimp the outer rim with your fingertips. Brush the lattice with an eggwash
made of 1 large egg, lightly beaten, and 2 teaspoons sugar.

Bake on the middle rack of the oven for 20 minutes. Lower the oven 
temperature to 325 degrees F and bake 40 minutes more, until the top is 
brown and the filling is bubbly and thick. Remove the pan to a wire rack 
to cool before serrving.

Serves 12. 

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