Apple Cranberry Pie
Author/Submitted by: Cooking live Show #9013
Pies & Pastries
one batch flaky pie dough for a 2-crust
tart apples, such
-- as northern spy,
-- granny smith or
light brown sugar
-- or a combination of
rinsed and drained
finely grated lemon zest
cold unsalted butter
To form the pie crust, remove dough from refrigerator and place on
flat work surface. Roll dough, still between sheets of plastic, to a
12-inch disk. Peel off top piece of plastic and invert dough into
9-inch pie pan. Gently press dough into pan and peel off top piece of
plastic. Trim off excess dough even with edge of pie pan. Chill crust
while preparing filling.
Preheat oven to 400 degrees and set a rack in the lowest level. For
filling, peel, halve and core apples. Cut apples into 1/2-inch dice.
Place diced apples in a bowl and add filling ingredients, except
butter, tossing well to combine. Place filling in dough-lined pan,
mounding it slightly in center. Dot filling with butter.
For the top crust, lightly flour work surface and dough and roll to a
9 by 12-inch rectangle; cut each piece of dough into 12 strips, each 9
inches long and an inch wide. Egg wash the strips and arrange five of
them, equidistant from each other, on the top of the pie, allowing the
excess dough to hang over the edge of the pie. Place five more strips
perpendicular to the first ones on the pie. Trim away excess dough at
the edge of the pie and apply the last two strips to the edge of the
pie, egg wash side down. Flute the edge of the pie and carefully brush
with egg wash. If you wish, sprinkle the top of pie with sugar.
Bake the pie for 15 minutes on the bottom rack of the oven. Lower the
temperature to 350 degrees and move the pie to the middle rack. Bake
the pie about 20 to 30 minutes longer, until the crust is a deep
golden and the juices are just beginning to bubble up.
Notes: Recipe courtesy of Nick Malgieri