Apple-Cranberry Pie
Easy
Fairly cheap
Apple-Cranberry Pie featuring All-purpose flour, Salt, Light brown sugar, Unsalted butter. 380 kcal per serving.
Prep
30m
Cook
55m
Wait
1h 30m
| Category: | Dessert |
| Seasons |
Ingredients
Ingredients
| 240 g All-purpose flour |
| 1.5 g Salt |
| 12 g Light brown sugar |
| 16 g Unsalted butter |
| 12 ml Ice water |
| 120 g Dried cranberries |
| 120 g Granulated sugar |
| 1 g Cinnamon |
| 1 kg Apples (Pippin or Golden Delicious) |
| 30 ml Brandy |
| 5 ml Pure vanilla extract |
| 0.5 Large egg yolk |
| 15 ml Heavy cream |
Apple-Cranberry Pie Directions
- Combine 240 g flour, 1.5 g salt, and 12 g brown sugar in a food processor and pulse quickly to mix.
- Add the cold butter and pulse 6 to 8 times until the mixture resembles coarse meal; do not overprocess.
- Add ice water one tablespoon at a time until the dough holds together. Shape the dough into two thick disks, wrap in plastic wrap, and refrigerate for at least 1 hour.
- Position a rack in the bottom third of the oven and preheat to 180 °C (356°F) (350 °F).
- Combine cranberries, sugar, remaining flour, and cinnamon in a large bowl. Fold in apples, then add brandy and vanilla.
- Remove one disk of pastry from the refrigerator and let it sit at room temperature for 5 to 10 minutes. Dust with flour and roll out into a 12-inch circle.
- Gently fold the pastry into a 9-inch pie pan without stretching. Trim excess dough, fold under, and crimp edges with fingers or fork.
- Spoon filling onto dough. Cover with second disk, pinch edges together, and cut 6 to 8 slits in top crust.
- Mix egg yolk and cream, brush over pie. Bake 50 to 60 minutes until golden brown.
- Transfer to a rack and let stand for at least 1 hour before serving warm or at room temperature.
Nutrition facts
Per Serving
| Kilocalorie: | 380 kcal |
| Fibers: | 3 g |
| Carbs: | 52 g |
| Fat: | 16 g |
| Proteins: | 4 g |