Archive | February, 2013

Cranberry Apple Pie

6 Feb

 

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I would like to confess that sometimes, I lie.

If you’d like to tell me you are 100% honest I’d like to call bullshit on that, please and thank you.

However, I can’t say I’m the best liar…most of the time my face is a dead giveaway…or the guilt I feel leads to me confessing; but I still try.

I began to lie in this blog post and gush about how easy it was to put this together and hide all the shame that happened behind the scenes.

I could not follow through. I’ll just tell you the facts…SONY DSC

The apples I was planning on using froze while sitting in our sunroom.

The butter I measured out fell on the floor. (No, I did NOT call upon the 5 second rule and save it).

There was a flour explosion.

The crust was being a tool bag and refused to stay in one piece.

Fuck lattices.

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What I can say though, is that the outcome (even appearance-wise) surprised the heck out of me! It was a lovely slice of pie. Flaky crust and delicious filling.

So there, kitchen gods, you can try to smite me but I’ll always persevere.

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Here’s the recipe. I hope the kitchen gods bless you with the tastiest of pies.

 

Cranberry-Apple Pie

compliments of Martha Stewart

Crust:

2 1/2 cups all-purpose flour

1 teaspoon coarse salt

1 teaspoon sugar

1 cup (2 sticks) chilled unsalted butter, cut in pieces

1/4 to 1/2 cup ice water

Place the flour, salt, and sugar in the bowl of a food processor, and process for a few seconds to combine. Add the butter, and process until the mixture resembles coarse meal, about 10 seconds. With the machine running, add the ice water in a slow, steady stream, through the feed tube, just until the dough holds together. Do not process for more than 30 seconds.

Turn the dough out onto a work surface. Divide in two. Place each half on a sheet of plastic wrap. Flatten, and form two discs. Wrap, and refrigerate at least 1 hour before using.

Filling:

6 apples

1-2 cups cranberries, thawed or fresh

2/3 cup sugar

a dash of vanilla and cinnamon

1/3 cup flour

Toss together.

Take the first round of dough and roll out to make the base. Pour the filling into the base, and then cover with the second round that has been rolled out and cut into strips for a lattice top, or left whole. Brush with egg wash and sprinkle with sugar.

Bake at 400F for 40 minutes to an hour until filling is bubbling and pastry is a healthy golden brown.

 

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