Apple and Cranberry Pie
Apple and Cranberry Pie
Ingredients
- 2 cups (500 ml) unbleached all-purpose flour
- A pinch of salt
- 3/4 cup (180 ml) unsalted butter, diced
- 6 tablespoons (90 ml) ice water, approximately
- Milk, for brushing
- 1 1/2 cups (375 ml) dried cranberries
- 1/2 cup (125 ml) brown sugar
- 3 tablespoons (45 ml) unbleached all-purpose flour
- 6 cups (1.5 litres) Paula Red or Cortland apples, peeled, cored and thinly sliced with a mandolin
- 2 tablespoons (30 ml) unsalted butter, melted (optional)
Instructions
- In a food processor, combine the flour and salt. Add the butter and pulse for a few seconds at a time until the butter is the size of peas. Add the water and pulse again until the dough just begins to form. Add water, if needed. Remove the dough from the food processor and form into two discs. Cover with plastic wrap and refrigerate for about 30 minutes.
- With the rack in the lowest position, preheat the oven to 190 °C (375 °F).
- On a floured work surface, roll out the two discs of dough and line a 23-cm (9-inch) Pyrex or ceramic pie plate with one crust. Make an incision in the middle of the second crust. Set aside.
Apple and Cranberry Pie