The Road Home
Apple Cranberry PieIngredients:For Crust:
- 2 ½ cups all-purpose flour, chilled
- 2 tablespoons sugar
- 1 teaspoon salt
- 20 tablespoons butter (5 sticks), frozen and cut into .25 inch pieces (alternatively, 12 tablespoons butter and 8 tablespoons vegetable shortening, also frozen)
- ¼ cup vodka, chilled
- ¼ cup ice water
- 8 ounces (2 cups) cranberries, fresh or frozen
- ¼ cup orange juice
- 1 cup plus 1 tablespoon sugar
- 1/2 teaspoon ground cinnamon
- ½ teaspoon salt
- ¼ cup water
- 1 tablespoon cornstarch
- 3 ½ pounds Golden Delicious Apples
- 1 large egg white, lightly beaten
- Mix flour, sugar, and salt in a large bowl. Add butter.
- Incorporate the butter by picking up handfuls of the dough and rubbing it between your fingers, letting it fall back into the bowl. Do this until the butter is evenly distributed in small clumps and there is no more loose flour mixture.
- Sprinkle in vodka and ice water. Continue the above mixing process until the dough starts to come together. (You might not need all the liquid; you don’t want your dough to be any wetter than it needs to be to just stick together.)
- Gather the dough up and divide it into two pieces, one slightly larger than the other. Flatten the dough into disks, wrap it in plastic wrap, and refrigerate it for an hour or more.
- In a medium saucepan, boil the cranberries, orange juice, ½ cup sugar, ¼ teaspoon cinnamon, and ¼ teaspoon salt. Cook, mashing up berries a bit as you go, until the mixture forms a jam-like consistency, and a spoon dragged along the bottom of the pot leaves a line that doesn’t fill in immediately. This should be around 10-12 minutes.
- Remove from heat and stir in water. Let the mixture cool until room temperature, about 30 minutes (the filling can now be stored in the refrigerator for up to 2 days.)
- While the cranberries are cooking and chilling, mix ½ cup sugar, the remaining ¼ teaspoon cinnamon, ¼ teaspoon salt, and cornstarch in a large bowl.
- Peel, core, and cut the apples into ¼ inch slices. Add the apples to the sugar, cinnamon, salt, and cornstarch mixture, and toss to coat.
- Cover and microwave the apples for 10-14 minutes until the apples begin to turn translucent and the liquid is thick and glossy. Be sure to stir the mixture every 3 or 4 minutes as it cooks. Cool the apple mixture to room temperature, about 30 minutes. At this point the apples can be stored in the refrigerator for up to 2 days.
- While the filling is cooling, preheat oven to 425˚. Be sure to place a baking sheet on a rack below the one you intend to cook the pie on to catch any dripping.
- Roll out the larger piece of dough into a 12 inch circle on a well floured surface. Loosely roll the dough over the rolling pin and then ease it into a 9-inch pie plate. Cover the crust loosely and chill for 30 minutes until the dough is firm.
- Roll out the smaller piece of dough into a 12 inch circle. Wrap it and chill it for 30 minutes until the dough is firm.
- Unwrap the dough and spread the cranberry mixture in the bottom of the pie. Cover it with the apples, mounding them in the middle. Roll the second disk of pie dough loosely over the rolling pin and ease it over the pie. Pinch together the edges of the crust and trim any excess from around the edge of the pie plate.
- Cut 4 2-inch slits in the top crust and brush it with the egg white. Sprinkle the remaining 1 tablespoon of sugar over the crust.
- Place pie in oven over the baking sheet and bake for 25 minutes until the crust is light brown. Reduce the oven temperature to 375˚, and rotate the pie. Continue to bake for another 25-30 minutes until the crust is golden brown. Let the pie cool for around 2 hours on a wire rack.
- Serve at room temperature or slightly warmed.