Saturday, November 28, 2009

Apple Cranberry Pie, from Scratch

This is a recipe for another blogger whom I am trying to convince to make her own homemade pies. "Easy as pie takes on new meaning with store bought pie-crusts. Homemade is cheaper and more environmental, but the store bought pies out to give some courage to TRY IT!

1)gather everything you need: fruit (in this case, apples and cranberries--I like to sue a variety of different kinds of apples. But ANY one kind will work--and they still taste good even if they aren't the freshest. Fresh is better of course. Here I have Granny Smith, Macintosh, honey crisp and several others. If possible, take the pie crust out of the fridge 15 minutes ahead (or so) to warm it slightly. Do not take it out too early.

2)Spread one piece of pie crust and cut each apple in half, one by one.

3)Then quarter them

4)remove the cores--be sure to get the little pricky thing out

5)Peel the pieces. Try to remove as little apple as possible with the peel, but get all the peel off, if possible

6)spread the pieces evenly on the bottom of the pie dish, on top of the crust

7)If adding cranberries, cut each one half--why--because otherwise they will float to the top and not spread their yummy tartness properly

9)I like to put the cranberries into the holes left by the apples

10)3/4 cup sugar is enough for a normal pie, but add more if you like it sweeter. As each layer is completed, sprinkle on a light sprinkle of sugar--this helps keep the apples from browning--or you can dip them in lemon juice.

then add another layer of apples.

and more cranberries, more sugar, a sprinkle of cinnamon.

After the pie is full of apples and cranberries, add the rest of the sugar with a large heaping tablespoon of flour mixed in to thicken the juice (this is optional) and more cinnamon. Youc an also add nutmeg, ginger, cloves, allspice, in small amounts. (opt)

put the top crust on and make vent holes for the steam. Seal the top and bottom crust.

put it in the oven with a tray underneath so if it boils over and leaks, it won't get on the oven. Bake at 375 or 400 about 40 minutes--set the timer for 30 and then check it every little while. Watch the crust. If it is browning too much, put it on a lower shelf, and/or cover the edges with foil.

The pie is done in 40-45 minutes, usually, when the crust is browned but not burned and the filling has been boiling.

You can also make quickly little pie things by just tossing some apples or other fruit on dough with a couple tablespoons of sugar and a little cinnamon, or use a small oven proof bowl.

A word about the leavings. PLEASE---Feed them to the chickens or pigs or COMPOST THEM. It is unenvironmental to toss them in t he trash where they will sit in a landfill forever.

Of course, you do know that if you wish to make an apple pie from scratch, you must first invent the universe.


jo(e) said...

This made me hungry. I've been on a big pie-making kick this fall. (I always make my own crust though -- that's the best part.)

I never thought of putting a cookie sheet underneath to protect the bottom of the oven. Now it seems kind of an obvious solution. I'm going to have to start doing that ....

Mary Stebbins Taitt said...

I like to make my own pie crust, too, and often do, but this recipe is for a noncook.