Recipe by Vino Girl
I am hopeless when it comes to making pie crusts. Mine taste good, but they always look terrible! This is a freeform pie that looks nice even when *I* make it! Easy to make, so delicious to eat, and something a little different than the normal apple pie. I clipped this recipe out of a magazine years ago, but I can't remember which one. Time does not include chill time for the crust.
Top Review by OMG Chef MartiJ
I ate half the pie and gave my family the rest! This is the best pie I have ever had. The only changes I made: substituted the all purpose flour for whole wheat flour, 1/3 c sugar for 1/3 c honey, added 1 granny smith apple and added 1TBS butter...FANTASTICO!!!! Next I'm gonna try it with whole grain pie crusts.
- 1 1⁄2 cups all-purpose flour
- 1 tablespoon sugar
- 1⁄2 teaspoon salt
- 6 tablespoons butter, cold and cut into pieces
- 3 tablespoons vegetable shortening
- 5 -6 tablespoons ice water
- 2 1⁄2 lbs apples, peeled cored, and sliced 1/4 inch thick (use whatever type you like best, I like a mixture of Macintosh and Granny Smith)
- 1⁄2 cup dried cranberries
- 1⁄3 cup sugar
- 2 tablespoons all-purpose flour
- 1⁄4 teaspoon cinnamon
- 1 pinch ground nutmeg
- 1 egg white, beaten
- 1 tablespoon sugar
- PASTRY: Combine flour, sugar, and salt in a food processor with a metal chopping blade; pulse to mix.
- Add butter and shortening and pulse 5-8 more times until the mixture looks like coarse oatmeal.
- Sprinkle with 1/2 the water and pulse.
- Gradually add in more of the water in the same manner until the dough holds together when pinched with your fingertips (you may not need all of it).
- On a floured surface, form the dough into a ball and then flatten into a disk.
- Wrap the dough in plastic wrap and refrigerate for at least 30 minutes and for up to 3 days.
- FILLING: Toss apples, cranberries, 1/3 cup sugar, 2 tablespoons flour, and spices together in a large bowl; set aside.
- BAKING AND ASSEMBLY: Preheat oven to 400°F Roll dough on a floured surface to make a 15 inch circle.
- Fold dough into quarters; place on a large baking sheet and unfold.
- Place filling in the center of the pastry, leaving a 2 1/2 border all around.
- Fold the pastry border over the filling (I fold this in several small sections- some pieces of the crust will overlap each other, and this is just how it should be; remember that it's a rustic pie).
- Brush pastry with egg white and sprinkle with sugar.
- Bake for 25 minutes.
- Pull oven rack out so you can get to the pie; cover the pie with foil and bake for 15 more minutes.
- Cool on baking sheet on a wire rack.
- Cover and store pie at room temperature.