Rustic Apple and Dried Cranberry Pie

Vino Girl's Note:

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.

• Total Time: 1 hrs 10 mins
• Prep Time: 30 mins
• Cook Time: 40 mins

Ingredients:

Servings: 12

PASTRY

• 1 ½ cups all-purpose flour
• 1 tablespoon sugar
• ½ teaspoon salt
• 6 tablespoons butter , cold and cut into pieces
• 3 tablespoons vegetable shortening
• 5 -6 tablespoons ice water

FILLING

• 2 ½ lbs apples , peeled cored, and sliced 1/4 inch thick (use whatever type you like best, I like a mixture of Macintosh and Granny Smith)
• ½ cup dried cranberries
• 1⁄3; cup sugar
• 2 tablespoons all-purpose flour
• ¼ teaspoon cinnamon
• 1 pinch ground nutmeg

GLAZE

• 1 egg white , beaten
• 1 tablespoon sugar

Directions:

1. PASTRY: Combine flour, sugar, and salt in a food processor with a metal chopping blade; pulse to mix.
2. Add butter and shortening and pulse 5-8 more times until the mixture looks like coarse oatmeal.
3. Sprinkle with 1/2 the water and pulse.
4. 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).
5. On a floured surface, form the dough into a ball and then flatten into a disk.
6. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes and for up to 3 days.
7. FILLING: Toss apples, cranberries, 1/3 cup sugar, 2 tablespoons flour, and spices together in a large bowl; set aside.
8. BAKING AND ASSEMBLY: Preheat oven to 400°F Roll dough on a floured surface to make a 15 inch circle.
9. Fold dough into quarters; place on a large baking sheet and unfold.
10. Place filling in the center of the pastry, leaving a 2 1/2 border all around.
11. 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).
12. Brush pastry with egg white and sprinkle with sugar.
13. Bake for 25 minutes.
14. Pull oven rack out so you can get to the pie; cover the pie with foil and bake for 15 more minutes.
15. Cool on baking sheet on a wire rack.
16. Cover and store pie at room temperature.

Reviews

[Chef #630709]

Beautiful! Simple, quick, and very easy to prepare! Yummy too! I can't account for the crust, as I made a different one, but the filling, and the "rustic" folding technique was so great! Now I don't have to try to dig it out of a pie pan! Thanks for sharing :)

[**Tinkerbell**]

March 9, 2008: Beautiful pie! Not only did it look pretty, but it tastes delicious. I used all granny smith apples & they were a little al dente but that's the reason I use them exclusively. The cranberries added a nice tartness as well as color. I think the biggest surprise was the crust. It was easy to work with, easy to fill & fold but most importantly, it just melts in your mouth. I love pies, but usually only make single crust & dutch crumb topped ones. DH will eat pies any time, but he NEVER eats the crusts. I had him try a bite of this one just to test & he ate the whole thing saying that it's the very best pie he's ever eaten. Even my picky toddler ate every part of the pie, including the cranberries. Thanks for sharing this wonderful recipe - I'll be using it often. Made for US Regional Alphabet Tag - March 2008 UPDATE: I have made this pie several times now. It's always super easy & everyone loves it. I've been wanting to post new photos that do this recipe justice. I liked how these new ones turned out & I hope you agree, Vino Girl! :)