Monday, December 29, 2014

Deep Dish Cranberry and Apple Pie


I hope everyone had a restful Christmas! I celebrated with friends and family throughout the month of December. It was a great way to close out the year, and the month has been filled with much reflection and excitement, looking toward the new year!

I went to a Christmas potluck last week, and brought a yummy deep dish cranberry and apple pie. It was a great way to present a classic with a slight twist. The pie is baked in a cake tin to achieve a thicker pie. The filling is sweet from the apples with a great tartness from the cranberry. It's a great way to close out the holiday season!

Deep Dish Cranberry and Apple Pie (Makes 1 Pie)
For the Crust
12 oz All Purpose Flour
1/2 tsp Salt
2 Stick Cold Butter
4 oz Ice Cold Water

1. Cut the cold butter into small cubes (1cm x 1cm).
2. Put the pieces into the flour and salt. Make sure each cube is coated.
3. Press the butter to flat pieces.
4. Rub the butter between your fingers to make flakes. Continue until the butter chunks are about the size of a lima bean.
5. Create a well in the center of the flour and pour your cold water into it.
6. Bring your flour towards the center of the well a little bit at a time, until it is completely incorporated.
7. Flatten your dough slightly and wrap it in plastic. Place in the fridge for about 30 minutes to 1 hour, until it is chilled.

Cranberry and Apple Filling
6 Apples
1/2 cup Brown Sugar
1/2 tsp Cinnamon
1/4 tsp Ginger
1/2 cup Water
2 tsp Vanilla Extract
2 tbsp Corn Starch
Pinch Salt
1/2 cup Dried Cranberries
1/4 cup Sugar
1/4 cup Water
1/4 cup Spiced Rum

1. Peel and medium dice the apples. Place into a large pan.
2. Add brown sugar, cinnamon, ginger, and water. Mix together, and heat on medium heat.
3. Cook until the apples tenderize slightly. Then, add the cornstarch and mix.
4. Continue to cook until the mixture thickens, and apples are tender.
5. Remove from heat and allow to cool slightly.
6. In a small pot, bring sugar and water to a boil. Remove from heat and add cranberries and rum.
7. Allow the cranberries to soak for about 5 minutes. Then, add to the apple mixture.
8. If there is excess liquid, put the apples back on the heat and allow it to cook out. Otherwise, just mix it well together.

Making the Pie
Pie Dough
Cranberry and Apple Filling
Egg wash (2 Eggs, 1 Yolk, a pinch of Salt, and a couple splashes of Water)
Cinnamon Sugar (1/4 cup Sugar, 1/4 tsp Cinnamon)

1. Preheat the oven to 350 degrees F.
2. Lightly grease your cake pan with butter.
3. Roll out half of your pie dough to about 1/4 inch and place into the tin. Trim the edges.
4. Use a fork to poke holes so that steam can escape.
5. Place the filling into the crust.
6. Brush the outside edge of the crust with egg wash.
7. Roll out the remaining dough into a rectangle. Cut strips about an inch wide. You will need enough to weave a pattern onto the pie.
8. Alternate and weave the dough strips to create a basket pattern. Do this quickly so that the dough is easy to handle and does not stick to the egg wash.
9. After you weave the dough, brush the top with egg wash and sprinkle with cinnamon sugar.
10. Bake for 30 minutes, until golden, and the filling begins to ooze out.
11. Allow to cool slightly, and serve warm.

This pie is perfect to eat with a big scoop of ice cream or a cup of eggnog! Enjoy the rest of 2014, and see you all in 2015! :)

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