Recipe courtesy of Old Sturbridge Village
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Total:
1 hr 30 min
Active:
30 min
Yield:
8 servings
Level:
Intermediate

Ingredients

Piecrust:

Directions

Cover dried apples with water. Soak 2 to 3 hours. Drain water, reserving 1 cup. In a saucepan, simmer soaked apples, 1 cup water, and cranberries until cranberries start to burst.

Remove from heat; add sugar, raisins, cinnamon, orange peel, and the juice of 2 limes.

Preheat oven to 400 degrees F.

Prepare piecrust. Pour mixture into pie plate lined with lower crust. Cover with top crust.

Bake pie for 1 hour.

Piecrust:

Measure and set aside 1/2 cup flour and 2 tablespoons butter. Rub the remaining butter into the flour. Stir in cold water with a fork.

Roll dough out on well-floured board with a floured rolling pin, dot with 1 tablespoon reserved butter, and sprinkle 1 tablespoon reserved flour. Roll up the dough like a jelly roll. Flour lightly and roll to a 1/4 -inch thickness.

Repeat the butter and flour addition procedure, using up all butter and flour. Divide dough in half and form into 2 discs, covering each with plastic wrap. Store in a cool place until needed.

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