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    You are in: Home / Thanksgiving / Rustic Apple and Dried Cranberry Pie Recipe
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    Rustic Apple and Dried Cranberry Pie

    Rustic Apple and Dried Cranberry Pie. Photo by Chef #630709

    1/6 Photos of Rustic Apple and Dried Cranberry Pie

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    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 10 mins

    30 mins

    40 mins

    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.

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    Ingredients:

    Servings:

    Units: US | Metric

    PASTRY

    FILLING

    GLAZE

    • 1 egg white, beaten
    • 1 tablespoon sugar

    Directions:

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

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    Ratings & Reviews:

    • on May 08, 2014

      55

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 16, 2012

      55

      This is a fabulous tasting pie. The cranberries were just perfect in it. The sweetness was right on. Thanks for posting this lovely pie.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 08, 2010

      55

      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 :)

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)

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    Nutritional Facts for Rustic Apple and Dried Cranberry Pie

    Serving Size: 1 (181 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 242.9
     
    Calories from Fat 84
    34%
    Total Fat 9.3 g
    14%
    Saturated Fat 4.6 g
    23%
    Cholesterol 15.2 mg
    5%
    Sodium 154.1 mg
    6%
    Total Carbohydrate 39.4 g
    13%
    Dietary Fiber 3.8 g
    15%
    Sugars 21.6 g
    86%
    Protein 2.4 g
    4%

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