Tuesday, September 16, 2008

Apple-Cranberry Pie

2 cups frozen or fresh cranberries

¼ cup orange juice

1 cup granulated sugar
plus 1 tablespoon for top of pie

½ teaspoon ground cinnamon

½ teaspoon table salt

¼ cup water

1 tablespoon cornstarch

3 ½ pounds sweet apples (6-7 medium), peeled, cored, and cut into ¼-inch-thick slices

1 recipe Foolproof Pie Dough

1 egg white, beaten lightly

Bring cranberries, orange juice, ½ cup sugar, ¼ teaspoon cinnamon, and 1/4 teaspoon salt to a boil in a saucepan over medium-high heat. Stir occasionally, while pressing the berries against the side of the pan with a spoon to assist in breaking the berries down. Cook for 10-12 minutes or until the berries achieve a thick consistency (scrapping spoon across bottom of pan leaves a trail that does not fill in). Remove from heat, and stir in water. Cool to room temperature (30 minutes).

Meanwhile, mix ½ cup sugar, ¼ teaspoon cinnamon, ¼ teaspoon salt, and cornstarch in large microwave-safe bowl. Add apples and toss to coat. Microwave on high, stirring every 3 minutes, for 10-14 minutes or until the edges of the apples are slightly translucent and liquid has thickened. Cool to room temperature (30 minutes).

Move oven rack to the bottom and place a baking sheet on the bottom rack. Preheat oven to 425°.

Roll one disk of the refrigerated dough out to a 12-inch circle about 1/8-inch thick on a generously floured surface. Place dough in pie pan, leaving a 1-inch dough overhang. Refrigerate for 30 minutes.

Spread the cranberry mixture evenly in the dough-lined pie pan. Top with apple mixture.

Roll the second dough disk out to a 12-inch circle about 1/8-inch thick on a generously floured surface. Place on top of the pie, leaving a 1-inch overhang.

Cut both layers of the overhanging dough, leaving ½ inch overhang. Fold the dough under so it’s flush with the pie pan edge. Crimp pie edges. Brush top of pie with egg whites, and sprinkle with 1 tablespoon sugar. Cut slits in top of pie dough.

Place pie on preheated baking sheet and bake for 20-25 minutes. Reduce oven temperature to 375°, rotate baking sheet, and continue to bake for 25-30 minutes, or crust is deep golden brown.

Cool for at least 2 hours before serving.

from Cooks Illustrated, Nov./Dec. 2007

No comments: