Apple Cranberry Pie
Made by Jared Danks with Culinard
Adapted from: On Cooking: Chapter 32 (pp 969)
Yield: 2 ea Serving Size: 1/8 ea # of Servings: 16
2 lb Granny smith apple (peeled, cored, and cut into 1-inch cubes)
light brown sugar 8 oz
granulated sugar 8 oz
Orange Zest 2 tbl
ground cinnamon 2 tsp
salt 1/2 tsp
cornstarch 1 tbl 1 tsp
Orange Juice (fresh) 6 fl oz
cranberries (rinsed) 1 lb
Basic Pie Dough 3 lb 8 oz
1. Combine the apples, brown sugar, granulated sugar, orange zest, cinnamon and salt in a large, nonreactive saucepan.
2. Dissolve the cornstarch in the orange juice and add it to the apples.
3. Cover and simmer until the apples begin to soften, stirring occasionally. Add the cranberries, cover and continue simmering until the cranberries begin to soften, approximately 2 minutes.
4. Place the apple-cranberry mixture in the pie shell and cover with the prepared Streusel Top-ping. Bake at 400°F (200°C) until the filling is bubbling hot and the topping is lightly browned, approximately 20 minutes.
Roll the dough out as before. Using a ruler as a guide, cut even strips of the desired width, typically 1⁄2 inch (1.2 centimeters). Using an over-under-over pattern, weave the strips together on top of the filling. Be sure the strips are evenly spaced for an attractive result.
Crimp the lattice strips to the bottom crust to seal.
Streusel Topping [On Baking 3e]
Source: On Baking 3/e : Chapter 6 (pp 145)
Yield: 18.75 oz Serving Size: 1 oz # of Servings: 18.7
all purpose flour 8 oz
ground cinnamon 0.03 oz (1/2 tsp)
salt 0.1 oz (1/2 tsp)
light brown sugar 2 3/4 oz
granulated sugar 2 oz
butter (cold) 6 oz
1. Combine the dry ingredients. Cut in the butter until the mixture is coarse and crumbly.
2. Sprinkle on top of muffins or quick breads before baking. Streusel topping will keep for several weeks under refrigeration and may be frozen for longer storage. There is no need to thaw before use.
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