Prep 45 mins
Cook 1 hr 15 mins
I was playing around with MEAN CHEF's pie dough recipe, trying to get it down pat, and this was one of the recipes I put together in the process. Prep time does not include any cooling or setting times.
- 1 double crust pie crust (MEAN CHEF's Classic Pie Crust, Classic Pie Crust, Idiot Proof Step-By-Step Photo Tutorial)
- 8 -10 granny smith apples or 8 -10 pippin apples, peeled,cored,and sliced
- 1 cup dried sweetened cranberries (Craisins) or 1 cup dried sweetened sour cherries
- 2 tablespoons fresh lemon juice
- 2 tablespoons butter, melted
- 1⁄4 cup honey
- 1⁄2 cup sugar
- 1 -2 teaspoon ground cinnamon, to taste
- 1⁄4 teaspoon freshly grated nutmeg
- 1⁄4 teaspoon ground allspice
- 1⁄4 teaspoon ground cardamom
- 3 tablespoons cornstarch
- 1⁄4 cup good brandy
- 2 tablespoons butter, cut in small pieces
- heavy cream or milk or egg wash, for brushing top of crust
- sugar, for sprinkling top of crust (preferably coarse sanding sugar) (optional)
- chunks of cold sharp cheddar cheese or premium vanilla ice cream, as accompaniment (optional)
- *MEAN CHEF's pie crust recipe is one of the best I've ever run across, or use your favorite.
- Prepare pie dough and refrigerate at least 2 hours, while preparing and cooling filling; better yet, refrigerate dough overnight.
- To prepare filling, toss apple slices with dried cranberries or cherries in a microwave-safe bowl, and drizzle with lemon juice, melted butter, and honey, toss again, and sprinkle with sugar, spices, and cornstarch.
- Drizzle with brandy, and toss again.
- Cover, and microwave on HIGH for 8-10 minutes, tossing well and turning after 4-5 minutes.
- Toss again, cover, and allow to cool completely or refrigerate overnight, Roll out top and bottom crusts between pieces of lightly floured wax paper, and lay bottom crust into a 9" glass pie plate that has been lightly greased or coated with nonstick spray.
- Press crust gently into bottom of pie pan, and trim about 1" larger than pan.
- Brush edge of crust with water, stir and add filling, and top with small pieces of butter.
- Lay on top crust, trim to same size as the bottom crust, and gently press the edges together.
- Fold edge under, and crimp decoratively as desired.
- Cut several small steam vents in crust, brush lightly with cream, milk, or egg wash, and sprinkle lightly with sugar.
- Place pie on a baking sheet to catch any spills, and place in a preheated 425 degree F oven.
- Bake for 20 minutes, reduce heat to 375 degrees F, and bake for another 20 minutes.
- Check pie, and if browning too fast, cover loosely with aluminum foil.
- Continue to bake for another 20 minutes or until crust is crisp and nicely browned.
- Remove from oven, and place pie pan on a wire rack to cool.
- Serve warm or at room temperature, with a big chunk of sharp cheddar cheese or a scoop of vanilla ice cream if desired.
Can't wait for Thanksgiving... Recipe looks great can't wait to taste!