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- 2 portionsAlan'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
- 1/4 cup all-purpose flour
- 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
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.
- 1 cup milk
- 1/4 cup sugar
- 2 egg yolks
- 3 tablespoons sugar
- 3 tablespoons cornstarch
- 1/4 teaspoon salt
- 2 tablespoons butter
- 1/2 teaspoon vanilla
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.
- Servings Per Recipe 10,
- cal. (kcal) 560,
- Fat, total (g) 27,
- chol. (mg) 131,
- sat. fat (g) 16,
- carb. (g) 76,
- Monosaturated fat (g) 7,
- Polyunsaturated fat (g) 1,
- fiber (g) 2,
- sugar (g) 44,
- pro. (g) 6,
- vit. A (IU) 875,
- vit. C (mg) 5,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 2,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 73,
- Cobalamin (Vit. B12) (µg) 0,
- sodium (mg) 205,
- Potassium (mg) 175,
- calcium (mg) 71,
- iron (mg) 2,
- Percent Daily Values are based on a 2,000 calorie diet
- 3 3/4 cups all-purpose flour
- 1 tablespoon sugar
- 1/2 - 1 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
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.
- Servings Per Recipe 10,
- cal. (kcal) 560,
- Fat, total (g) 27,
- chol. (mg) 131,
- sat. fat (g) 16,
- carb. (g) 76,
- Monosaturated fat (g) 7,
- Polyunsaturated fat (g) 1,
- fiber (g) 2,
- sugar (g) 44,
- pro. (g) 6,
- vit. A (IU) 875,
- vit. C (mg) 5,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 2,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 73,
- Cobalamin (Vit. B12) (µg) 0,
- sodium (mg) 205,
- Potassium (mg) 175,
- calcium (mg) 71,
- iron (mg) 2,
- Percent Daily Values are based on a 2,000 calorie diet
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