Saturday, November 10, 2012

Apple Pear Cranberry Pie


4 cups thinly sliced Granny Smith apple
3 cups thinly sliced green D’Anjou pear
1 cup dried cranberries
2 tablespoons fresh lemon juice
2/3 cup firmly packed brown sugar
1/4 cup plus 1 tablespoon sugar, divided
1/4 cup cornstarch
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon salt
1 tablespoon milk
1 recipe Double Crust Pie Pastry (recipe follows)

Preheat oven to 350º.
In a large bowl, combine apple, pear, cranberries, and lemon juice. Toss gently to coat; set aside. In a separate bowl, combine brown sugar, 1/4 cup sugar, cornstarch, cinnamon, nutmeg, and salt. Combine brown sugar mixture with apple mixture; toss gently to coat.
On a floured surface, roll half of Double Crust Pie Pastry to a 12-inch circle. Place in a 9 1/2-inch deep-dish pie plate. Trim excess pastry 1/2 inch beyond edge of pie plate. Place apple mixture into prepared crust. Roll remaining pastry to 1/8-inch thickness. Using a pastry wheel or knife, cut into 1/2-inch-wide strips. Arrange in lattice design over apple mixture. Trim strips even with edges. Press edges of crust together. Fold edges under, and crimp. Brush crust with milk, and sprinkle with 1 tablespoon sugar.
Bake 45 to 50 minutes, or until lightly browned.

Double Crust Pie Pastry
Makes 1 double pie crust
3 cups all-purpose flour
1 teaspoon salt
2/3 cup shortening
7 tablespoons cold water
In a medium bowl, combine flour and salt. Using a pastry blender, cut in shortening until mixture is crumbly. Add water and stir just until moistened. Divide dough into two balls. Wrap tightly in plastic wrap; refrigerate 1 hour.

Recipe and Image via Southern Lady Magazine

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