Recipe courtesy of Old Sturbridge Village

Dried Apple and Cranberry Pie

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  • Level: Intermediate
  • Total: 1 hr 30 min
  • Prep: 30 min
  • Cook: 1 hr
  • Yield: 8 servings
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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

  1. 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.
  2. Remove from heat; add sugar, raisins, cinnamon, orange peel, and the juice of 2 limes.
  3. Preheat oven to 400 degrees F.
  4. Prepare piecrust. Pour mixture into pie plate lined with lower crust. Cover with top crust.
  5. Bake pie for 1 hour.

Piecrust:

  1. 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.
  2. 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.
  3. 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.