Ingredients
-
-
1 1/2
-
1
-
1/2
-
6
-
3
-
5 - 6
-
-
2 1/2
-
1/2
-
1/3
-
2
-
1/4
-
1
-
Directions
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 , 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 , 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
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Steps
|
1
Done
|
Pastry: Combine Flour, Sugar, and Salt in a Food Processor With a Metal Chopping Blade; Pulse to Mix. |
|
2
Done
|
Add Butter and Shortening and Pulse 5-8 More Times Until the Mixture Looks Like Coarse Oatmeal. |
|
3
Done
|
Sprinkle With 1/2 the Water and Pulse. |
|
4
Done
|
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
Done
|
on a Floured Surface, Form the Dough Into a Ball and Then Flatten Into a Disk. |
|
6
Done
|
Wrap the Dough in Plastic Wrap and Refrigerate For at Least 30 Minutes and For Up to 3 Days. |
|
7
Done
|
Filling: Toss Apples, Cranberries, 1/3 Cup Sugar, 2 Tablespoons Flour, and Spices Together in a Large Bowl; Set Aside. |
|
8
Done
|
Baking and Assembly: Preheat Oven to 400f Roll Dough on a Floured Surface to Make a 15 Inch Circle. |
|
9
Done
|
Fold Dough Into Quarters; Place on a Large Baking Sheet and Unfold. |
|
10
Done
|
Place Filling in the Center of the Pastry, Leaving a 2 1/2 Border All Around. |
|
11
Done
|
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
Done
|
Brush Pastry With Egg White and Sprinkle With Sugar. |
|
13
Done
|
Bake For 25 Minutes. |
|
14
Done
|
Pull Oven Rack Out So You Can Get to the Pie; Cover the Pie With Foil and Bake For 15 More Minutes. |
|
15
Done
|
Cool on Baking Sheet on a Wire Rack. |
