RFCJ RECIPE ARCHIVE
Posted by : Jackie Metz Apple-Cranberry Pie - dairy, pareve
This was printed in Gourmet but is from the Country Greens Restaurant in Lancaster, PA Archivist's Note: The use of apples and cranberries, which appear in the autumn in northern climes, make this a natural for the High Holy Day period. Pate Brisee 2 1/2 cups all purpose flour 12 TB cold butter cut in bits (could use margarine) 4 TB cold vegetable shortening 1/2 teas salt Blend flour, butter, shortening, and salt until the mix resembles meal. Add 5-6 TB ice water and toss until the water is incorporated. Gather into a ball and knead lightly to distribute the ingredients. Divide in two pieces, one slightly larger than the other, form each into a ball, Dust with flour. Wrap in wax paper. Chill at least 1 hour Roll out the smaller piece of dough 1/8 in thick on a floured surface and fit into a 9 in pie tin. Chill while making filling. Filling 1 cup sugar 1 1/2 TB cornstarch 1 teas cinnamon 3 large red delicious apples, peeled, cored, quartered and cut crosswise into 1/4 in. slices 1/2 cup fresh cranberries 1/2 cup raisins 1/2 cup pecans, chopped 3 TB cold butter, cut into bits (or margarine) In a large bowl combine well 3/4 cup of the sugar, the cornstarch, and the cinnamon. Add apples, cranberries, raisins, and pecans. Toss to combine well. Transfer this into the pie shell and dot with butter. Roll out the remaining piece of dough into a 13-14 in round and drape over the filling. Fold the overhang under the bottom crust, press to seal and crimp the edge. Make slits in the top crust for steam vents, brush the crust with a wash made of 1 beaten egg mixed with 1 TB water and sprinkle it with the remaining 1/4 C sugar. Bake in a preheated 400F oven for 20 min, reduce the heat to 350F and bake for 30 min more or until the crust is golden. Cool on a rack and serve warm or at room temp.
