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Apple-Cranberry-Hazelnut Pie

Makes: 12 servings
Prep 1 hr 15 mins Bake 375°F1 hr 30 mins
Apple-Cranberry-Hazelnut Pie
Ingredients
  •  Hazelnut Pastry (see recipe below)
  • 1  cup  sugar
  • 1/2  cup  all-purpose flour
  • 2  teaspoons  finely shredded orange peel
  • 1/4  teaspoon  salt
  • 3  pounds  tart cooking apples (such as Rome Beauty or Granny Smith), peeled and sliced (about 9 cups)
  • 2  cups  fresh cranberries
  • 3  tablespoons  butter
  •  Hazelnut-Pine Nut Streusel (see recipe below)
  •  Cinnamon or vanilla ice cream (optional)
Directions

1. Preheat oven to 375 degrees F. On a lightly floured surface, use your hands to slightly flatten Hazelnut Pastry to a disk. Roll disk from center to edges into a circle about 12 inches in diameter. Pastry will be tender. To transfer pastry, wrap it around the rolling pin and ease it into a 9-inch springform pan. Fit pastry into the pan and up the side. Press together any tears with your fingers, and pat into place. Trim pastry even with top edge of pan. Do not prick pastry. Set aside.

2. For filling, in a very large bowl combine sugar, flour, orange peel, and salt. Add apples and cranberries. Toss to coat. Mound mixture into the pastry-lined springform pan (pan will be full). Dot with butter. Carefully sprinkle with Hazelnut-Pine Nut Streusel.

3. Place springform pan in a shallow baking pan. To prevent overbrowning, cover with foil. Bake pie for 1-1/4 hours. Remove foil. Bake for 15 to 30 minutes more or until fruit is tender and filling is bubbly. Cool in springform pan on a wire rack. Run a thin spatula or knife around the edge of the crust. Remove side of springform pan; cut pie into wedges. If desired, serve with ice cream. Makes 12 servings.

Hazelnut-Pine Nut Streusel
Ingredients
  • 1/2  cup  all-purpose flour
  • 1/3  cup  packed brown sugar
  • 3  tablespoons  butter
  • 1/2  cup  coarsely chopped hazelnuts
  • 1/4  cup  pine nuts
Directions

1. In a small bowl, stir together flour and brown sugar. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Stir in hazelnuts and pine nuts.

Nutrition Facts (Apple-Cranberry-Hazelnut Pie)
  • Servings Per Recipe 12,
  • cal. (kcal) 424,
  • Fat, total (g) 22,
  • chol. (mg) 15,
  • sat. fat (g) 6,
  • carb. (g) 56,
  • fiber (g) 4,
  • pro. (g) 4,
  • vit. A (IU) 340,
  • vit. C (mg) 8,
  • sodium (mg) 142,
  • calcium (mg) 40,
  • iron (mg) 2,
  • Percent Daily Values are based on a 2,000 calorie diet
Hazelnut Pastry
Ingredients
  • 1 1/3  cups  all-purpose flour
  • 1/3  cup  ground hazelnuts
  • 1  tablespoon  packed brown sugar
  • 1/4  teaspoon  salt
  • 1/2  cup  butter-flavored shortening
  • 3 - 4  tablespoons  cold water
Directions

1. In a medium bowl, stir together flour, ground hazelnuts, brown sugar, and salt. Using a pastry blender, cut in shortening until pieces are pea-size. Sprinkle 1 tablespoon of the water over part of the flour mixture; gently toss with a fork. Push moistened dough to side of bowl. Repeat moistening flour mixture, using 1 tablespoon water at a time, until all of the flour mixture is moistened. Form dough into a ball.

Nutrition Facts (Apple-Cranberry-Hazelnut Pie)
  • Servings Per Recipe 12,
  • cal. (kcal) 424,
  • Fat, total (g) 22,
  • chol. (mg) 15,
  • sat. fat (g) 6,
  • carb. (g) 56,
  • fiber (g) 4,
  • pro. (g) 4,
  • vit. A (IU) 340,
  • vit. C (mg) 8,
  • sodium (mg) 142,
  • calcium (mg) 40,
  • iron (mg) 2,
  • Percent Daily Values are based on a 2,000 calorie diet

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