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Recipe Thursday-Apple-Cranberry Pie

Posted on November 21st, 2013 | Posted in Dessert, Recipes

My brother in law makes some pretty tasty pies and crusts! This Apple-Cranberry Pie he made for Thanksgiving last year! It is a nice variable to a traditional apple pie. Cooks Illustrated perfected this pie and after many trial an error this is WHY THIS RECIPE WORKS: For an apple-cranberry pie recipe with a crisp crust and balanced flavors, they precooked the cranberries so they would not shed a lot of liquid during baking. Then they arranged the cooked cranberries and apples in two distinct layers, which makes a beautiful presentation on the plate. Sorry my pic is a bit blurry and does not do this stunning pie justice!

Apple-Cranberry Pie

Apple Cranberry Pie_Hometown Provisions

Yield: One 9-inch Pie

Use sweet, crisp apples, such as Golden Delicious, Jonagold, Fuji, or Braeburn. The two fillings can be made ahead, cooled and stored separately in the refrigerator for up to 2 days.

2 cups fresh or frozen cranberries (fresh,-00276, 24/12OZ, IQF-559688, 10#)
1/4 cup orange juice (00728, 4/1GAL)
1 cup granulated sugar (7 ounces) plus 1 tablespoon for top of pie  (991842, 50#)
1/2 teaspoon ground cinnamon (CQC065, QT)
1/2 teaspoon table salt (991862, 50#)
1/4 cup water
1 tablespoon cornstarch (991869, 24/1#)
3 1/2 pounds sweet apples (6 to 7 medium), peeled, cored, and cut into 1/4-inch-thick slices (see note above) (Golden Delicious-00024, 12CT)
1 recipe pie dough (see related recipe)
1 egg white, beaten lightly (331017, 5#)

Bring cranberries, juice, 1/2 cup sugar, 1/4 teaspoon cinnamon, and 1/4 teaspoon salt to boil in medium saucepan over medium-high heat. Cook, stirring occasionally and pressing berries against side of pot, until berries have completely broken down and juices have thickened to jamlike consistency (wooden spoon scraped across bottom should leave clear trail that does not fill in), 10 to 12 minutes. Remove from heat, stir in water, and cool to room temperature, about 30 minutes.

Meanwhile, mix 1/2 cup sugar, remaining 1/4 teaspoon cinnamon, remaining 1/4 teaspoon salt, and cornstarch in large microwave-safe bowl; add apples and toss to combine. Microwave on high power, stirring with rubber spatula every 3 minutes, until apples are just starting to turn translucent around edges and liquid is thick and glossy, 10 to 14 minutes. Cool to room temperature, about 30 minutes.

While fillings cool, adjust oven rack to lowest position, place rimmed baking sheet on oven rack, and heat oven to 425 degrees. Remove 1 disk of dough from refrigerator and roll out on generously floured (up to 1/4 cup) work surface to 12-inch circle about 1/8 inch thick. Roll dough loosely around rolling pin and unroll into pie plate, leaving at least 1-inch overhang. Ease dough into plate by gently lifting edge of dough with one hand while pressing into plate bottom with other hand. Leave dough that overhangs plate in place; refrigerate until dough is firm, about 30 minutes.

Transfer cooled cranberry mixture to dough-lined pie plate and spread into even layer. Place apple mixture on top of cranberries, mounding slightly in center; push down any sharp apple edges.

Roll second disk of dough on generously floured work surface (up to 1/4 cup) to 12-inch circle about 1/8 inch thick. Roll dough loosely around rolling pin and unroll over pie, leaving at least 1-inch overhang on each side.

Using kitchen shears, cut evenly through both layers of overhanging dough, leaving 1/2-inch overhang. Fold dough under itself so that edge of fold is flush with outer rim of pie plate. Flute edges using thumb and forefinger or press with tines of fork to seal. Brush top and edges of pie with egg white and sprinkle with remaining tablespoon sugar. Using sharp paring knife, cut four 1 1/2-inch slits in top of dough in cross pattern.

Place pie on preheated baking sheet and bake until top is light golden brown, 20 to 25 minutes. Reduce oven temperature to 375 degrees, rotate baking sheet, and continue to bake until crust is deep golden brown, 25 to 30 minutes longer. Transfer pie to wire rack to cool at least 2 hours. Cut into wedges and serve.

For One 9-inch Pie Crust

Vodka is essential to the texture of the crust and imparts no flavor—do not substitute. This dough will be moister and more supple than most standard pie doughs and will require more flour to roll out (1/4 cup must be used to prevent the dough from sticking to the counter).

2 1/2 cups unbleached all-purpose flour (12 1/2 ounces) (991889, 25#)
1 teaspoon table salt (991862, 50#)
2 tablespoons sugar  (991842, 50#)
12 tablespoons cold unsalted butter, cut into 1/4-inch slices (880030, 1#)
1/2 cup chilled solid vegetable shortening, cut into 4 pieces (NSH1010, 50#)
1/4 cup vodka, cold
1/4 cup cold water

Process 1 1/2 cups flour, salt, and sugar in food processor until combined, about 2 one-second pulses. Add butter and shortening and process until homogenous dough just starts to collect in uneven clumps, about 15 seconds (dough will resemble cottage cheese curds and there should be no uncoated flour). Scrape bowl with rubber spatula and redistribute dough evenly around processor blade. Add remaining cup flour and pulse until mixture is evenly distributed around bowl and mass of dough has been broken up, 4 to 6 quick pulses. Empty mixture into medium bowl.

Sprinkle vodka and water over mixture. With rubber spatula, use folding motion to mix, pressing down on dough until dough is slightly tacky and sticks together. Divide dough into two even balls and flatten each into 4-inch disk. Wrap each in plastic wrap and refrigerate at least 45 minutes or up to 2 days.

Recipe from Cook’s Illustrated-Published November 1, 2007

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