Recipe courtesy of Old Sturbridge Village
Recipe courtesy of Old Sturbridge Village
Show:
Food Network Specials
Episode:
Al Roker's New England Thanksgiving
Dried Apple and Cranberry Pie
- Level: Intermediate
- Total: 1 hr 30 min
- Prep: 30 min
- Cook: 1 hr
- Yield: 8 servings
- Level: Intermediate
- Total: 1 hr 30 min
- Prep: 30 min
- Cook: 1 hr
- Yield: 8 servings
Ingredients
2 cups dried apples
Water, to cover apples
2 cups cranberries
3/4 cup brown sugar
1/2 cup raisins
1 teaspoon cinnamon
1 tablespoon orange peel
2 limes, juiced
Piecrust, recipe follows
Piecrust:
2 cups sifted flour or 3 cups rye flour, measured after sifting
1/2 cup butter
6 tablespoons cold water
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.
