Best Rustic Apple Cranberry Pie Recipes
RUSTIC APPLE AND DRIED CRANBERRY PIE
I am hopeless when it comes to making pie crusts. Mine taste good, but they always look terrible! This is a freeform pie that looks nice even when *I* make it! Easy to make, so delicious to eat, and something a little different than the normal apple pie. I clipped this recipe out of a magazine years ago, but I can't remember which one. Time does not include chill time for the crust.
Provided by Vino Girl
Categories Pie
Time 1h10m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- PASTRY: Combine flour, sugar, and salt in a food processor with a metal chopping blade; pulse to mix.
- Add butter and shortening and pulse 5-8 more times until the mixture looks like coarse oatmeal.
- Sprinkle with 1/2 the water and pulse.
- Gradually add in more of the water in the same manner until the dough holds together when pinched with your fingertips (you may not need all of it).
- On a floured surface, form the dough into a ball and then flatten into a disk.
- Wrap the dough in plastic wrap and refrigerate for at least 30 minutes and for up to 3 days.
- FILLING: Toss apples, cranberries, 1/3 cup sugar, 2 tablespoons flour, and spices together in a large bowl; set aside.
- BAKING AND ASSEMBLY: Preheat oven to 400°F Roll dough on a floured surface to make a 15 inch circle.
- Fold dough into quarters; place on a large baking sheet and unfold.
- Place filling in the center of the pastry, leaving a 2 1/2 border all around.
- Fold the pastry border over the filling (I fold this in several small sections- some pieces of the crust will overlap each other, and this is just how it should be; remember that it's a rustic pie).
- Brush pastry with egg white and sprinkle with sugar.
- Bake for 25 minutes.
- Pull oven rack out so you can get to the pie; cover the pie with foil and bake for 15 more minutes.
- Cool on baking sheet on a wire rack.
- Cover and store pie at room temperature.
Nutrition Facts : Calories 242.9, Fat 9.4, SaturatedFat 4.6, Cholesterol 15.3, Sodium 154.2, Carbohydrate 39.5, Fiber 3.9, Sugar 21.7, Protein 2.5
RUSTIC APPLE-CRANBERRY PIE
This rustic apple-cranberry pie requires no pie plate or pie crust shaping-skills. [Photographs: Yvonne Ruperto] Not much can trump a freshly made fruit pie made with homemade pie dough. But let's be honest-few of us ever feel like making one. For me, a rustic pie-if you want to be fancy you can call it a galette-is a heck of a lot less stressful and no less satisfying with a deep, concentrated apple flavor dotted with tart cranberries and a warm, flaky crust that doesn't get soggy as it sits. Why this recipe works: * Pie dough is folded up and over the fruit and baked on a baking sheet, avoiding the hassle of a shaping dough in a pie plate. * The open center of the pie allows extra moisture to escape, concentrating its flavor and keeping the crust from getting soggy. * This type of pie creates lots of crispy crust edges. * The style of this dessert is rustic, so perfection in appearance is not needed. * Notes: A pastry cutter is a tool that allows you to cut butter into a flour mixture. If you don't have one, simply rub the butter into the flour with your fingertips until all of the flour is slightly moistened and there are no visible pieces of butter remaining. Make sure the flour mixture does not get too warm (refrigerate it periodically as necessary). Alternatively, you can cut the butter into the flour using a mixer. On low speed, mix with a paddle until no visible butter remains. When rolling out the dough, the edges may have a tendency to crack. Push the cracks together so that you end up with a circular piece of dough with a fairly smooth edge. If the dough begins to crack when folding over the fruit, pinch the cracks together to seal or the fruit juices will seep out when baking.
Provided by @MakeItYours
Number Of Ingredients 13
Steps:
- 1 Fo the Crust:Combine flour, sugar, and salt in large bowl. Cut butter into flour using a pastry cutter or by rubbing butter into flour with fingertips (see note above) until no visible pieces of butter remain. Add 2 tablespoons ice water and fold with a rubber spatula until just moistened, pressing dough against itself on the side of the bowl to form a mass of dough. Add up to 1 more tablespoon water if too dry. Do not overmix. Press dough into a 5-inch disc and wrap in plastic wrap. Chill 1 hour.
- Adjust oven rack to middle position and preheat to 425°F. Lay a sheet of parchment paper on a work surface. Roll dough into a 13- to 14-inch round using a lightly floured rolling pin. As your roll, press outer edges together to prevent the edges from cracking. Transfer parchment paper and dough to baking sheet and refrigerate until ready to use.
- For the Filling: Combine apples, cranberries, sugar, flour, and cinnamon in a bowl and toss to combine. Pile fruit filling into center of dough, leaving a perimeter of about 3 inches.
- Fold dough up and around the filling, trying to avoid letting the dough crack (see note above). Dot the fruit with butter. Bake until crust is golden and fruit has softened, 45 to 60 minutes. Let pie cool on pan. Slice and serve. Pie can be stored loosely covered at room temperature over night.
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