Wednesday, November 13, 2013

Crapple Pie

This Cranberry Apple Pie marked the start of a very crappy week for me, hence Crapple Pie. Perhaps it's cursed, which is a shame, because the cranberry tartness really makes this one sing. I also dappled in a different kind of crust for this one. I recalled the one other time that I have made it, Thanksgiving quite a few years ago, and remembered that the crust was nice and flaky and chewy. The secret? More butter of course! The crust recipe can be found here. You'll need to double it to make a top AND bottom crust. And now for my slam-dunk recipe:

Cranberry Apple Pie (makes one deep dish 10" pie)

enough butter crust for top and bottom of pie
3/4 c. white sugar
1/2 c. cranberry pomegranate juice
2 c. or 8 oz. cranberries
3/4 c. brown sugar
2 lbs. Granny Smith apples (peeled, cored and cut into thick slices)
2 lbs. Stayman or Winesap apples (peeled, cored and cut into thick slices)
2 T. flour
1 t. lemon juice
1/2 t. cinnamon
2 T. butter

Simmer white sugar, cranberries, and cranberry pomegranate juice for about 25 min. or until all liquid evaporates. Cool and set aside. Toss remaining ingredients, except for 2 T. butter. Roll out bottom crust and place in pie dish. Spread cranberry mixture on bottom of pie. Next dump in the apple mixture. Cut up 2 T. butter into a bunch of little pieces and sprinkle over top of apple mixture. Roll out top crust and place over top - crimp and seal. Cut a steam vent in the top crust. Freeze 10 min while the oven preheats to 400F. Bake at 400F for about 23 min, then at 375F for another 60-70 min. Cool slightly and enjoy!

Current Pie Tally: 123

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