Recipe: Marcy's cranberry apple pie

November 22, 2013 

Cranberry apple pie

Marcy's Cranberry Apple Pie

Pastry

3 cups unbleached all-purpose flour

1 tablespoon sugar

11/2 teaspoons salt

1/2 cup cold unsalted butter, cut into 1/2-inch cubes

1/2 cup vegetable shortening (not margarine)

6 to 7 tablespoons ice water

Filling

6 cups (approximately 2 pounds) sliced fresh apples, preferably Pippin, Granny Smith or other variety good for baking

2 tablespoons freshly squeezed lemon juice (or juice of ½ lemon)

1½ cups fresh or frozen cranberries

2 teaspoons orange zest (or zest of 1 small orange)

½ cup granulated sugar

½ cup light brown sugar, firmly packed

3 tablespoons all-purpose flour or tapioca flour

½ teaspoon ground cinnamon

Pinch of salt

1 tablespoon cold salted butter, cut into 1/4 inch cubes

1 tablespoon heavy cream or half-and- half (optional)

1 teaspoon turbinado sugar (optional)

In a large bowl, stir together the flour, sugar, and salt, mixing well. Distribute the butter and shortening over the flour mixture. Using a pastry blender or fork, work in the butter until it is the size of small peas. Add the water, 1 tablespoon at a time, and work it into the flour mixture until it is moist enough to hold together and you can shape it into a ball.

With your hands, knead the ball only 3 or 4 times to bind together into a dough. Do not overwork the dough or the pastry will be tough.

Alternatively, combine the flour, sugar, and salt in a food processor and pulse to mix well. Distribute the butter and shortening over the flour mixture and pulse until the fat is the size of small peas. Add the water, 1 tablespoon at a time, and pulse until the mixture comes together in a rough mass. Remove the dough from the processor and shape into a ball.

Divide the dough into 2 balls, one slightly larger than the other. Flatten each ball into a disk 1 to 11/2 inches thick. Wrap each disk in plastic wrap and refrigerate the disks for at least 1 hour or up to 2 days.

When you are ready to assemble the pie, remove the pastry from the refrigerator 20-30 minutes prior to working with it to warm at room temperature. Unwrap the pastry and dust your work surface with flour. Place the larger disk on the floured surface, and roll out into a round about 12 inches in diameter and 1/8 inch thick. Transfer the round to a 9-inch pie pan, gently fitting it into the bottom and sides. Trim the edge of the pastry to leave a 1-inch overhang around the rim of the pan.

Preheat the oven to 400°F.

Place the apple slices in a large bowl. Drizzle them with the lemon juice and stir gently to coat evenly. Add the cranberries and orange zest. In a small bowl, stir together the granulated sugar, brown sugar, flour, cinnamon, and salt. Sprinkle the sugar mixture over the fruit and toss gently to coat evenly. Pour the fruit filling into the pastry-lined pie pan. Distribute the cubes of butter evenly over the fruit filling. Roll out the second pastry disk the same way into a round at least 10 inches in diameter and 1/8 inch thick. Brush the edges of the exposed pastry in the pan with a little water or milk. Gently lay the second pastry round over the filled pastry, then trim the edge to match the overhang of the bottom layer. Fold the overhang either over itself or under itself to create an edge, pinching the top and bottom crusts together to seal the edge securely and fluting it for an attractive appearance.

For decorative purposes, (optional) brush the top pastry with cream or half and half, then sprinkle it with the turbinado sugar.

Cut at least 6 large slits in the top pastry to allow the steam to vent during baking. Cover the edges with foil or a crust protector if needed to prevent over-browning.

Line a baking sheet with aluminum foil and place the pan on the lower rack of the oven to catch drips as the pie bakes. Place the pie on the center rack above the pan and bake for 60 to 70 minutes. Check the crust after 40 minutes. If the edges are not the same color as the exposed top of the crust, remove the edge cover. When the filling is bubbling (visible through the vents) and the crust is evenly browned, the pie is ready.

Remove from oven on a wire rack and let the pie cool completely before serving.

— Marcy Masumoto

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