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Ingredients
- Pastry:
- 2 1/2 C. all-purpose flour
- 1/2 tsp. salt
- 4 T. cold unsalted butter, cut into bits
- 1/2 C. cold vegetable shortening
- 1/4 C. ice water
- Filling:
- 1 C. dried cranberries
- 1 C. water
- 6 Granny Smith apples
- 2 T. fresh lemon juice
- 1/2 C. sugar
- 3 T. flour
- 1 tsp. cinnamon
- 1/4 tsp. freshly grated nutmeg
- 1/4 tsp. freshly grated ginger
- 1/4 tsp. salt
- 1 tsp. grated lemon peel
- 2 T. butter, cut into bits
- 1 large egg
- 1 T. water
Details
Servings 6
Preparation
Step 1
For pastry:
1. Into a bowl, sift the flour and salt. Add the butter and shortening and blend the mixture until it resembles coarse meal. Add the ice water, enough to make a soft but not sticky dough, tossing with a fork, and form dough into a ball. Divide the dough in half, dust with flour and chill, wrapped in plastic or waxed paper, for one hour.
2. Roll out one of two dough halves on a lightly floured surface into a round about 1/8" thick and fit into deep pie plate. Trim off excess dough from the sides of the pie shell, leaving a 1" overhang. Prick the bottom of the shell with a fork and chill the shell for 30 minutes.
3. On a lightly floured surface, roll out the other ball of dough 1/8" thick and with a pastry cutter or a knife cut out 1/2" strips of dough (about 10 to 12 inches long). Transfer the strips to a baking sheet and chill for 10 minutes, or until just firm enough to handle. If the strips get too cold they will become brittle and break.
4. Preheat oven to 425°F.
5. In a small saucepan, combine the cranberries with the water, bring to a simmer and remove from heat. Let stand 15 minutes to drain.
6. Peel, core and thinly slice the apples. In a bowl, combine the apples, lemon juice, drained cranberries, sugar, flour, spices, salt, lemon peel and butter. Transfer the filling to the shell, spreading it evenly, and arrange the pastry strips in a lattice pattern over the apples. Trim the ends of the strips flush with the overhang of the shell, pressing them onto the shell. Turn up the overhanging dough and crimp the edge decoratively.
7. Make egg wash by combining egg and water. Brush the pie crust edges with the egg wash.
8. Bake the pie on a baking sheet in the lower third of the oven for 15 minutes. Reduce the heat to 375°F and bake an additional 45 minutes or until filling is bubbling. If top of pie begins to brown too much, cover loosely with foil.
9. Tranfer to a rack to cool to room temperature.
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