Cran-Apple Pie

From GoonsWithSpoons
Revision as of 22:51, 21 January 2008 by Sam I Am (talk | contribs)
Jump to navigation Jump to search

Submitted by Sam_I_Am.

Filling

  • 3.5 lb Apples
  • 1 C Sugar
  • 1/2 t Cinnamon
  • 1/2 t Salt
  • 1 T Cornstarch
  • 2 C Cranberries
  • 1 Orange (juiced)

Peel & core.

CApplePie2.jpg

CApplePie3.jpg

Slice and toss with half the sugar and the cinnamon, salt, & cornstarch.

CApplePie4.jpg

Microwave for 12 minutes, stirring every 3. Then cool to at least room temp. If you can fridge it, that's even better. (Cooler crust makes flakier crust.)

Meanwhile bring the cranberries, the rest of the sugar, and the orange juice to a boil.

CApplePie5.jpg

Crust

  • 2.5 C AP Flour
  • 1 t Salt
  • 2 T Sugar
  • 1.5 stick Butter (frozen)
  • .5 C Shortening (cold)
  • .25 C Vodka
  • .25 C Cold Water

Set aside 1 C of flour. Process the rest.

CApplePie7.jpg

Cut the fat into little pieces and process till even, about 15 seconds.

CApplePie8.jpg

Spread even, add the rest of the flour and process another 4 or 6 pulses.

CApplePie9.jpg

Move to a bowl and add the water and vodka. The idea is that flour + water = gluten = tough. But flour + vodka = nothin but tender, and the vodka boils off later.

CApplePie10.jpg

Incorporate, divide into two disks, wrap in plastic, and fridge for at least an hour, or up to 2 days.

Bake

Roll out the bottom crust and layer the cranberry mixture evenly. Mound the apples on top and cover with the second crust. Cut a few slits, bake at 425 for 20 mintues, till browned, and then 30 at 375 till awesome.

CApplePie11.jpg

CApplePie1.jpg