Prep 30 mins
Cook 40 mins
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.
- 1 1⁄2 cups all-purpose flour
- 1 tablespoon sugar
- 1⁄2 teaspoon salt
- 6 tablespoons butter, cold and cut into pieces
- 3 tablespoons vegetable shortening
- 5 -6 tablespoons ice water
- 2 1⁄2 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)
- 1⁄2 cup dried cranberries
- 1⁄3 cup sugar
- 2 tablespoons all-purpose flour
- 1⁄4 teaspoon cinnamon
- 1 pinch ground nutmeg
- 1 egg white, beaten
- 1 tablespoon sugar
- 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.
I ate half the pie and gave my family the rest! This is the best pie I have ever had. The only changes I made: substituted the all purpose flour for whole wheat flour, 1/3 c sugar for 1/3 c honey, added 1 granny smith apple and added 1TBS butter...FANTASTICO!!!! Next I'm gonna try it with whole grain pie crusts.
This is a fabulous tasting pie. The cranberries were just perfect in it. The sweetness was right on. Thanks for posting this lovely pie.
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 :)