Alan's Apple-Cranberry Pie

Alan's Apple-Cranberry Pie Enlarge Image
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62 users rated this recipe an average rating of 4.5
Makes:
10 servings
Prep:
45 mins
Bake:
1 hr 20 mins 375°F
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Alan's Apple-Cranberry Pie

Ingredients
2
portions Alan's Pie Pastry (recipe below), or 2 rolled refrigerated piecrusts
6
Granny Smith apples, peeled, cored and sliced
1/2
cup cranberries
2
tablespoons lemon juice
1 1/4
cups sugar
1 1/2
teaspoons ground cinnamon
1/4
teaspoon ground allspice
1/8
teaspoon salt
1
recipe Pastry Cream (recipe below)
1
egg, beaten
1
tablespoon whipping cream

Directions

  1. Preheat oven to 375 degrees F. On a floured surface, roll one pastry portion to a circle 14 inches in diameter. Transfer pastry to a 9-inch deep dish pie plate. Trim pastry even with rim of pie plate; cover and set aside. On a floured surface roll remaining pastry to a 12-inch circle; cover and set aside.
  2. In a large bowl combine apples, cranberries and lemon juice. In a small bowl combine sugar, flour, cinnamon, allspice and salt.
  3. Spread bottom of crust with Pastry Cream. Toss apple mixture with dry ingredients; add to pie tin. Immediately add top crust. Trim to 1/2-inch beyond edge of pie plate. Fold top pastry under bottom pastry. Crimp edge as desired. Cut 4 small openings, so the steam is released. Combine egg and whipping cream; brush liberally on pie. Place pie on a baking sheet.
  4. Bake for 1 hour and 20 minutes. Cover edges of pie with foil, if necessary, to prevent overbrowning. Cool on wire rack.

Pastry Cream

Ingredients

1
cup milk
1/4
cup sugar
3
tablespoons sugar
3
tablespoons cornstarch
1/4
teaspoon salt
2
tablespoons butter
1/2
teaspoon vanilla

Directions

  1. In a small saucepan combine milk and 1/4 cup sugar; cook over medium heat just until bubbly on edges. Meanwhile in a medium mixing bowl beat egg yolks, 3 tablespoons sugar, cornstarch, and salt until combined. Gradually beat in 1/3 cup hot milk mixture; quickly beat in remaining milk mixture. Return to saucepan; cook and stir over medium heat until mixture is thick and comes to a boil. Remove from heat; stir in butter and vanilla. Transfer to bowl; cover surface with plastic wrap. Cool. Chill to store.

Alan's Pie Pastry

Ingredients

3 3/4
1
tablespoon sugar
1/2
tablespoon Kosher salt
1/2
teaspoon baking powder
1 3/4
cups cold unsalted butter
2/3
cup ice-cold water
2
tablespoons sour cream
1
teaspoon vinegar

Directions

  1. In a very large bowl combine flour, sugar, kosher salt, and baking powder. With a pastry blender cut in butter leaving chunks the size of peas. Combine ice-cold water, sour cream, and vinegar. Add liquid all at once to the flour mixture. Quickly stir to distribute; do not overmix. The dough should be slightly crumbly. Let rest in the refrigerator for at least 2 hours or overnight. The finished dough should break, not stretch. Divide into three portions; shape into disks. Use at once or wrap and refrigerate up to 3 days. Or freeze up to 1 month. Thaw overnight in the refrigerator if frozen. Makes 10 servings.

Nutrition Facts

(Alan's Apple-Cranberry Pie)
    Per serving:
  • 560 kcal cal.,
  • 27 g fat
  • (16 g sat. fat,
  • 1 g polyunsaturated fat,
  • 7 g monounsatured fat),
  • 131 mg chol.,
  • 205 mg sodium,
  • 76 g carb.,
  • 2 g fiber,
  • 44 g sugar,
  • 6 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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