Tuesday, January 3, 2012

Pie # 22: Apple Cranberry Pie

The holidays are over and I feel like I can finally get back to my normal routine! I have a pile of laundry to finish, too much vacuuming, and the dishwasher needs to be run. That can all wait until after I introduce you to Apple Cranberry Pie; or as Rose Levy refers to it: Rosy Apple Pie.

This recipe comes from Rose Levy Beranbaum's The Pie and Pastry Bible. She makes it much more complicated than it needs to be. Her version requires lots of extra mixing, melting stuff on the stove, and remixing what you already mixed. My recipe is simple and tastes exactly the same. (Printable version)


All Shortening Crust

6 cups sliced apples
1 tablespoon lemon juice
3/4 cup sugar
1/4 cup brown sugar
1 teaspoon ground cinnamon
1/8 teaspoon salt
4 teaspoons butter
2 1/2 tablespoons cornstarch (I used 3 for good measure)
2 cups fresh or frozen cranberries

Roll out bottom pie crust and place in 9-inch pie plate.

Mix together apples, lemon juice, sugar, brown sugar, cinnamon, salt and cornstarch. Once everything is mixed, add the cranberries.

Pour filling into the unbaked pie shell. Dot with butter. Cover with lattice top or decorative crust. Brush with melted butter and sprinkle with raw sugar.

Bake at 400 degrees for 15 minutes. Reduce heat to 350 for another 45-60 minutes. Let cool and enjoy!

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