Name: Dried Apple and Cranberry Pie
Prep time: P0Y0M0DT0H30M0.000S
Cook time: P0Y0M0DT1H0M0.000S
Total time: P0Y0M0DT1H30M0.000S
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; 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.

Recipe courtesy of Old Sturbridge Village Cookbook (Globe Pequot Press, 1995)

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Dried Apple and Cranberry Pie

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