Ingredients
- 3 large Granny Smith apples, peeled, cored, and sliced
- 1 orange, zested
- 1 cup fresh cranberries
- 1/3 cup raisins
- 1/4 cup walnuts, chopped
- 1/4 cup all-purpose flour
- 1/2 cup brown sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- Pie crust dough, enough for top and bottom (from your own favorite recipe)
- 1/4 cup half-and-half
- Sugar, for sprinkling
Directions
Preheat the oven to 400 degrees F.
In a large bowl, combine the sliced apples, orange zest, cranberries, raisins, walnuts, flour, brown sugar, cinnamon, and nutmeg and mix well. Roll out the bottom dough and place it into a 9-inch pan, leaving 1-inch of pie dough hanging over. Pour the pie filling into the crust. Roll out the top dough and cut it with a scalloped pastry wheel into 15 strips. Gently twist the strips 2 or 3 times, beginning with the longest ones, and place them on top of the pie, working outward and in various angles. Gently fold the bottom crust up over the edge of the pie and flute the edges with your fingertips. With a pastry brush, gently brush the half-and-half over the entire top crust and edges and then sprinkle generously with sugar.
Bake until apples are cooked, about 45 to 50 minutes. (You can check the apples with a fork to make sure they are tender). Remove to a rack to cool. Serve warm or at room temperature.
* Professional Recipe
This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
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By kschmid72_12296305
Marietta, 78
on November 08, 2009
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This is one of those recipes the ladies at work are always requesting it. As several others have said the size if the apple dictates the number you need. Another thing to consider is the size of your pie plate. If you have a deep dish or a 11 inch plate it will take more apples, etc to fill. Don't be afraid to mound it up high. I have used a variety of apples over time from the Granny Smith called for to a Jonathan to a Honeycrisp. Pretty much any apple will do, but I prefer a slightly sweeter cooking apple to help balance the tartness of the cranberries but keep the dryness. An apple that is more dry helps keep the bottom crust from being too soggy, but it is all to the cooks taste since some like those delicious juices that ooze when you cut a slice. If you are a bit intimidated about getting straight lines or don't have the supplies for a lattice, you can use a regular crust topping, just make sure you vent it well. I found a cute mini cookie cutter set I use and tuck the cut out to the side of the vent to add some pizzazz.
By klosskids_9744538
eastampton twp., NJ
on October 26, 2009
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Loved it! But there was too much going on in the pie. Next time I would add less cranberries and maybe even take out the raisins altogether. Walnuts really gave it some crunch and flavor.Potentially great with a few changes Next time I will try the recipe with the changes and see how it works.
By misssunshine35_...
Kent, WA
on November 27, 2008
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I have always made a pretty good apple pie, but this one is awesome! By the time I make anything the 3rd time it has undergone some changes. I add a few more nuts, about 1/2 cup more cranberries and dot the top with a little butter.....sometimes a little more sugar if the apples are more tart than normal. As several people haved pointed out, you have to adjust the amount of apples needed depending on the size of them. This is my 3rd year baking this recipe and I usually make 2-3 for home and other gatherings around the holidays.
Read all 16 reviews