Storified by Lucette Delacroix· Mon, May 13 2013 17:25:21
The filling is made with Granny Smith apples or other tart apples, fresh or frozen cranberries, brown sugar, granulated sugar, all-purpose flour, cinnamon, and butter. The pie is topped with whipped cream or heavy cream. Before beginning, the apples should be peeled, cored and sliced. Make sure you slice the apples right before you make the pie. You need to work quickly because the apples easily discolor and turn brown when exposed to air. You should coat the apples immediately with the rest of the ingredients to prevent it from discoloring. You can also toss the apples in lemon juice to prevent it from browning. Lemon juice also adds a zest tang to the filling.
Use a deep-dish pie pan with a height of at least 1.5 inches from the inside bottom of the pan to the upper edge. Shallow pans make a thin pie that is more like tart. You can also use other kinds of apples to make Cranberry-Apple pie including Crispin, Idared, Northern Spy, Cortland, Jonathan, Gravenstein, Rhode Island Greening, and Golden Delicious. For superior flavor, use fresh cranberries that are in season.
Preheat the oven to 425 degrees F.
In a bowl, stir together the sugars, flour, and cinnamon. Pour in the apples and cranberries and toss until well coated.
Roll out ½ of the pie pastry dough and place it in a 9 in. pan. Pour the apple filling inside. Sprinkle the small pieces of butter over the filling.
Roll out the second half of the pie pastry and place over the top of the filling. Cut 2 or 3 slits in the top crust.
Bake for 15 minutes. Reduce the oven temperature to 350 degrees F. and bake another 50 minutes, or until the filling is bubbly. Remove from the oven. Cut through the original slits made in the top crust, using a knife. Pour the cream through these slits. Bake another 5 minutes.
Cool completely on a wire rack before serving.
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