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Ingredientes
- 2 1/2 c. all purpose flour
- 1 Tbsp. sugar
- 1 c. unsalted butter, chilled cut 1 inch thick
- 8 Tbsp. ice water Filling
- 1 c. dry cranberries
- 2/3 c. sugar
- 3 Tbsp. all-purpose flour
- 1/4 tsp grnd allspice
- 2 1/4 lb pippin apples, peeled, quartered, cored thin sliced
- 1 1/2 Tbsp. brandy
- 1 tsp vanilla extract
- 1 lrg egg yolk
- 1 tsp whipping cream
Direcciones
- Crust: Blend flour, sugar and salt in processor. Add in butter. Cut in using on/off turns till the butter is cut into 1/4" pcs. Add in 7 Tbsp. ice water and blend till moist clumps form, adding more water by tablespoonfuls if dough is dry. Gather dough into ball. Divide into two pcs. Flatten pcs into disks.
- Wrap in plastic. Refrigerateat least 30 min. Let soften at room temp before rolling out. Filling: Position rack in bottom third of oven and preheat to 375 F. Combine cranberries, sugar, flour and allspice in large bowl. Fold in apples, then brandy and vanilla extract. Roll out 1 dough disk on floured surface to 13" round. Transfer to a 9" diameter pie dish. Spoon in apple filling, mounding slightly in center. Roll out second dough disk on floured surface to 13" round.
- Drape crust over filling. Trim overhang to 1/2". Press crust edges together; fold under. Crimp edge. Stir yolk and cream in small bowl to blend. Brush over top(but NOT edge) of pie. Cut slits in top crust to allow steam to escape. Bake pie till apples are tender and crust is golden brown (about 1 hour). Transfer to rack. Let stand 1 hour. Serve pie hot or possibly at room temp.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 107g | |
| Recipe makes 8 servings | |
| Calories 449 | |
| Calories from Fat 212 | 47% |
| Total Fat 24.13g | 30% |
| Saturated Fat 14.92g | 60% |
| Trans Fat 0.0g | |
| Cholesterol 88mg | 29% |
| Sodium 5mg | 0% |
| Potassium 68mg | 2% |
| Total Carbs 52.14g | 14% |
| Dietary Fiber 1.8g | 6% |
| Sugars 18.98g | 13% |
| Protein 4.98g | 8% |
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