Apple and Dried Cranberry Pie
- 2 1/2 cups all purpose flour
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 cup (2 sticks) chilled unsalted butter, cut into 1-inch pieces
- 8 tablespoons (about) ice water
- 1 cup dried cranberries
- 2/3 cup sugar
- 3 tablespoons all purpose flour
- 1/4 teaspoon ground allspice
- 2 1/4 pounds Pippin apples, peeled, quartered, cored, thinly sliced
- 1 1/2 tablespoons brandy
- 1 teaspoon vanilla extract
- 1 large egg yolk
- 1 teaspoon whipping cream
- Blend flour, sugar and salt in processor.
- Add butter; cut in using on/off turns until butter is cut into 1/4-inch pieces.
- Add 7 tablespoons water and blend until moist clumps form, adding more water by tablespoonfuls if dough is dry.
- Gather dough into ball; divide into 2 pieces.
- Flatten pieces into disks; wrap in plastic.
- Chill at least 30 minutes.
- (Can be prepared 1 day ahead.
- Keep refrigerated.
- Let soften slightly at room temperature before rolling out.)
- Position rack in bottom third of oven and preheat to 375F.
- Combine cranberries, sugar, flour and allspice in large bowl.
- Mix in apples, then brandy and vanilla extract.
- Roll out 1 dough disk on floured surface to 13-inch round.
- Transfer to 9-inch-diameter glass pie dish.
- Spoon in apple filling, mounding slightly in center.
- Roll out second dough disk on floured surface to 13-inch round.
- Drape crust over filling.
- Trim overhang to 1/2 inch.
- 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 until apples are tender and crust is golden, about 1 hour 5 minutes.
- Transfer to rack; let stand 1 hour.
- Serve pie warm or at room temperature.
flour, sugar, salt, butter, water, cranberries, sugar, flour, ground allspice, pippin apples, brandy, vanilla, egg yolk, whipping cream
Taken from www.epicurious.com/recipes/food/views/apple-and-dried-cranberry-pie-15557 (may not work)