Apple Cranberry Pie
From "A Bountiful Kitchen"
I love the flavors of this pie and the filling set up so well. Usually my apple pies are a little runny. The crust was so much easier than any crust I have made lately and the shortening makes it so easy to mix up. My mother in law still had some granny smith apples from our tree and they went so well with the cranberries. I sprinkled turbinado sugar on top and loved the crunch it added. I would say it took about an hour and ten minutes in my oven too.
Best Basic Flaky Pie Crust
- 2 cups flour
- 1 teaspoon salt
- 1 cup shortening
- ½ cup very cold water
Mix flour and salt. Cut in shortening with pastry blender or knives. Add water.
Fold with fork until flour is absorbed and dough comes together. Flour surface and rolling pin well. Flatten dough gently with hand to make round shape. Roll out from center to about 1/8” thickness. Fold in half, lift onto pie plate. Open and shape to pan.
-Dough may be easier to handle if chilled for an hour or so.
-Try rolling the dough around the rolling pin and then unrolling right onto the plate.
-Try ½ regular and ½ butter flavor Crisco.
-Some people like to “cut” the flour in with their fingers.
-Don’t cut the flour and shortening too much, the pieces of shortening are what make the crust flaky, you want to have pebble size pieces of dough before adding the water.
-If your pie is getting too brown on the edges, but not on top, take a piece of foil, fold in half to make a square then cut a half circle out of the middle. Unfold and put over your pie.
-Brush beaten egg white over your pie dough before filling with pumpkin to avoid soggy bottom crust.
-If baking for a single cooked crust, prick the entire bottom crust with a fork (to allow steam to escape). Set the oven to 500 and bake for about 6-10 minutes on the middle rack, watching carefully to insure the crust doesn’t burn. Remove the crust when done and let cool, then fill with custard or other filling. This is for a single cooked crust only. Do not prick the bottom of the crust when baking a filled single crust pie (such as pumpkin or pecan).
Fresh Apple Cranberry Pie
- 6-7 apples any type, peeled, cored and sliced ( I like Granny Smith)
- 1 1/2 cups fresh cranberries, washed
- 1 1/4 cups sugar
- 1/2 cup flour
- 1 teaspoon cinnamon
- 1-2 teaspoons almond extract
- juice from 1/2 of a lemon (about 2 tablespoons) not necessary if using Granny Smith Apples
- dash salt
Preheat oven to 375 degrees. Place rack on bottom third of oven. Prepare crust. Roll out bottom crust, place in pie plate. Place apples in large bowl and mix with cranberries. Add rest of filling ingredients.
Fill bottom crust with apple cranberry mixture. Place other half of rolled out dough on top of filling in pie plate. Crimp edges. Make slits on top of pie for steam to escape. Brush with egg wash if desired, sprinkle with 2 tablespoons sugar.
Place pie onto foil lined cookie sheet or sheet of foil (important, this usually bubbles over a bit). Bake for about 60 minutes. Cover loosely with foil if pie is getting too brown.
Continue baking for about 10-15 minutes or until pie is bubbly and golden. Total baking time is usually 1 hour and 10 minutes, but may vary in your oven.