Thursday, December 29, 2016

Apple Cranberry Pie ~ Oh So Delicious

~ Apple Cranberry Pie ~
homemade pie crust {Perfect Pie Crust} The Pioneer Woman's recipe
3 large apples, cored, peeled, and sliced into 1/2-inch slices (about 6-7 cups)
1 and 1/2 cups fresh or frozen cranberries
3/4 cup granulated sugar
2 Tablespoons cornstarch
1 Tablespoon orange zest
2 teaspoons ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
2 Tablespoons unsalted butter, cold and cubed {I use salted butter}
egg wash: 1 large egg beaten with 1 Tablespoon milk


Prepare pie crust

Make the filling: Stir the apples, cranberries, granulated sugar, cornstarch, orange zest, cinnamon, cloves, and nutmeg together in a large bowl. Set filling aside as the oven preheats.

Preheat oven to 400°F

Spoon the filling into the crust, leaving any excess liquid in the bowl

Dot the pieces of butter on top of the filling. Stick in the refrigerator until ready to cut the lattice.

Cut the top crust into lattice strips, or simply cover the filling with the 12-inch pie dough circle (cut slits in the top to form steam vents). Or a crumble or streusel topping would be great as well.

Lightly brush the top of the pie crust with the egg wash mixture.

Place the pie onto a large baking sheet and bake for 20 minutes. Keeping the pie in the oven, turn the temperature down to 350°F and bake for an additional 30-35 minutes.
NOTE: I cover the edges with a strip of aluminum foil to prevent the crust from burning and remove the foil during the last 20 minutes of baking.

Allow the pie to cool for 3 full hours at room temperature before serving. This time allows the filling to thicken up. Cover leftovers tightly and store in the refrigerator for up to 5 days.
{Recipe Source}