I was considering which pies to make from some magazines from last year. Last year I baked an apple-grape pie and it was really good. This was a pie I found in Cooking Light November 2011. I used the crust recipe I normally do and did the filling a little different.
A little about this pie: I am a huge pie lover. My heart skips a beat for an amazing apple pie. If you love cranberries, you have to give this recipe a try. The filling has that little tart surprise in each bite from the cranberries. The crust is the same crust I always make that I found in an older Martha Stewart book. It never fails me. Well, it did fail me a little this Thanksgiving. It really wasn’t the pie crusts fault. It was my fault. I was rushing and I made two different pies.
My pumpkin pie crust turned out dreamily. This crust had some major technical issues. I dealt with it and tried to roll it out the way it should roll out. It just wasn’t happening. I couldn’t fight it any longer and decided to just press the bottom into the pie crust before I tossed the whole thing away. I had much better luck with the lattice strips. Probably because I found a little patience and let it chill a little longer before working with it. But if you do come across an issue with the bottom of your crust, it’s totally fine to press it into the pie plate. Nobody will notice the difference. If you aren’t inclined to make your own crust, go ahead and use a ready made one. I got plenty of compliments on a pie I thought almost wouldn’t be. Would you like to see some photos on how to roll out the crust? I shared some here last year with my grape and apple pie.
Yield: Makes 1 double-crust for a 9-inch pie
Pie Crust Ingredients:
2 cups all-purpose flour
1/2 teaspoon salt
3/4 cup (1 1/2 sticks) unsalted butter
3 tablespoons margarine or chilled vegetable shortening
1/4 cup ice water
1/3 cup packed dark brown sugar
4 Tablespoons butter
2 1/2 pounds Gala apples (about 6), peeled and cut into 1/2-inch pieces
5 tablespoons all-purpose flour
1 teaspoon ground cinnamon
1 1/2 cups fresh cranberries
2/3 cup grade B maple syrup
For Egg Wash:
1 lightly beaten egg
Pie Crust:Hand Method: In a large bowl, sift the flour and salt. Cut the chilled butter and margarine into 1-tablespoon bits and add to the flour. With a pastry cutter, work flour and shortening together until mixture resembles coarse meal. Add the ice water little by little pressing the pastry together into a ball. Wrap and chill for at least 1 hour.
It is very important to work the pastry as little as possible. Don’t over handle. A secret to light, flaky pastry is to keep the mixture cool, add as little water as possible, and mix only as much as necessary.
Food Processor Method: Put flour and salt in bowl of machine. Cut butter and margarine into flour. Process a few seconds until mixture resembles coarse meal. Drop by drop add the water, processing very briefly. The whole process would take 20 to 30 seconds. Wrap and chill the pastry for at least 1 hour.
If pastry has been chilled for a long time, let it sit at room temperature for at least 15 minutes before rolling.
Preheat oven to 375 F.
Lightly flour a pastry board, marble counter, or kitchen counter. Divide the pastry in half. Pat each piece of pastry into a flat round. Lightly flour the rolling pin. Roll pastry in one direction only, turning pastry continually to prevent it from sticking to the surface.
Using pie plate as a guide, measure rolled-out pastry — it should be slightly larger than the pie plate and 1/8-inch thick. Fold rolled pastry circle in half so you can lift it more easily. Unfold, gently fitting the pastry into the pie plate, allowing pastry to hang evenly over the edge. Roll out the second half and carefully cut out lattice strips. Fill the pie crust with the filling and gently place the lattice strips on top of the filling.
Brush with the egg wash and sprinkle on a little turbinado (raw) sugar. It makes the pie sparkly and really pretty.
Bake pie until crust is golden brown and juices bubble, 50 minutes–1 hour.
Transfer to a wire rack to cool. DO AHEAD: Can be made 8 hours ahead. Let stand at room temperature. Serve with ice cream, if desired
There is nothing like the smell of a warm pie just about ready to slice. Thanks for stopping by. What new pie did you bake for Thanksgiving?