Deep Dish Cranapple Pie
Yield
1 piePrep
20 minCook
50 minReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | cup |
sugar
|
|
| 3 | tablespoons |
all-purpose flour
|
|
| 1 | teaspoon |
apple pie spice
|
* |
| 1 | teaspoon |
orange zest
finely shredded |
|
| 1 ½ | cups |
cranberry sauce
whole berry |
|
| 7 | cups |
apples
peeled and thinly sliced |
|
| 1 | each |
pastry dough
single crust |
* |
| 1 | each |
egg yolks
|
*
|
| 1 | tablespoon |
water
|
|
| 1 | tablespoon |
sugar
|
|
| 1 | x |
vanilla ice cream
optional |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 59 | ml |
sugar
|
|
| 45 | ml |
all-purpose flour
|
|
| 5 | ml |
apple pie spice
|
* |
| 5 | ml |
orange zest
finely shredded |
|
| 355 | ml |
cranberry sauce
whole berry |
|
| 1.7 | l |
apples
peeled and thinly sliced |
|
| 1 | each |
pastry dough
single crust |
* |
| 1 | each |
egg yolks
|
*
|
| 15 | ml |
water
|
|
| 15 | ml |
sugar
|
|
| 1 | x |
vanilla ice cream
optional |
*
|
Directions
In mixing bowl stir together ¼ cup sugar, flour, apple pie spice (or ¼ teaspoon nutmeg), and orange peel.
Stir in cranberry sauce.
Add apples; toss to coat fruit.
Transfer to a 10-inch deep-dish pie plate or a 1½ quart casserole.
On lightly floured surface, flatten dough.
Roll from center to edges, forming a 14 inch circle.
Using cookie cutters, cut desired shapes from pastry, rerolling and cutting trimmings as necessary.
Arrange cutouts atop fruit mixture.
In small bowl, stir together egg yolk and water; brush onto pastry cutouts.
Sprinkle with 1 tablspoon sugar.
To prevent overbrowning, cover edge of pie with foil.
Place on baking sheet.
Bake in 375℉ (190℃) oven for 25 minutes. Remove foil.
Bake for 25 to 30 minutes more or until top is golden, apples are tender, and filling is bubbly.
Use a spoon to serve warm or cool with ice cream, if desired.
NOTE: For Pear-Persimmon Deep-Dish Pie, prepare pie as directed, except increase sugar to ½ cup.
Substitute 7 cups sliced, peeled pears for the apples and 2 cups chopped, peeled persimmons for the cranberry sauce.
Serve as directed.
