Pies just make you feel like home no matter where you are. It combines all of the comfort and coziness into one package. This buttery, flaky pie crust is topped with a crumbly cinnamon sugar topping and filled with the sweet and tenderness of apples and slightly acidic and chewy cranberries. This is a treat for all ages that will help you forget about all your worries and simply enjoy each and every slice and mouthful.
Makes one 9-inch pie, 6-8 slices
Ingredients:
Crust:
1 recipe Traditional Pastry Pie crust
1/4 cup heavy cream (to glaze the the crimped pie edges)
Cinnamon Sugar Crumb Topping:
3/4 cup all-purpose flour
1/3 cup firmly packed light brown sugar
1 tsp ground cinnamon
1/4 tsp salt
5 tbsp unsalted butter, cold and cut into 1/4 inch cubes
Filling:
3/4 cup sugar
2 tbsp all-purpose flour
1 tbsp ground cinnamon
Dash of ground nutmeg
8 medium apples, peeled, cored, and cut into 1/2 inch chunks
2/3 cup dried cranberries
Let's bake Pie!
Preheat oven to 425F
Prepare pie shell: Roll out half a ball of dough with a rolling pin until it forms a 10-inch circle. Wrap the remaining half of the dough tightly in plastic wrap and reserve it in the refrigerator for future use, up to 5 days. Fold the circle in half, place it in a 9-inch pie plate so that the edges drop over the pie plate. Using your thumb and index finger, crimp the edges of the pie shell. Brush the edges of the pie shell with heavy cream. Place pie shell into the refrigerator while preparing the topping and filling.
Prepare the topping: In a large bowl, mix together the flour, brown sugar, cinnamon and salt. Using a pastry blender, incorporate the butter by cutting it in into the flour until the butter forms into small pea-sized pieces.
Prepare the filling: In a small bowl, whisk together sugar, flour, cinnamon and nutmeg. Place the apples in a large bowl and toss them with the sugar mixture, making sure the apples and thoroughly coated. Add the dried cranberries, mix well to ensure they are fully incorporated into the apple mixture. Remove chilled pie shell from the refrigerator, place the apple mixture into the pie shell, distributing it evenly. Sprinkle the cinnamon-sugar crumb topping over the apple-cranberry filling, covering it completely.
Bake: Place pie plate on a baking sheet and bake for 15 minutes. Reduce the heat to 375F and continue baking for 40 mins or until the apples are tender. Insert a knife into the pie to check the firmness of the apples. If the apples are still firm continue baking until they soften. The perfect apple pie will have visible juices bubbling around the topping. If the topping is getting too brown and the apples are not yet done, cover the pie with aluminum foil to allow the apple bake a little longer without browning the top too much.
Transfer the pie place on a wire cooling rack and allow the pie to cool and let it set for 1.5 hours before serving. Enjoy!
*Also try Apple Cranberry Crumb Pie , Zucchini and Tomato Quiche , Buttermilk Pie , Chocolate Fudge Pie , Pumpkin Meringue Pie , Appleicious Apple Pie , Sweet Potato Pie
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