Cranapple Pie

Basic Dough
Ingredients:
2 1/2 cups all purpose flour- plus some extra for rolling
1 Tsp. sugar
1 Tsp.salt
5 Tbsp. unsalted butter - cold and cut into cubes
1/2 cup ice cold water

Method:
Place the flour on a marble slab (if available) and mix in the sugar and salt. Slowly break in the butter one cube at a time until it resembles crumble or about pea sized chunks. Mix in a tbsp. of water at a time until the dough becomes lumpy and sticks together. Separate the dough into 2 equal parts and form them into a disc shape. Saran wrap tightly and refrigerate for an hour or more. Make sure you have prepared the filling mixture prior to rolling out the dough. This will ensure that the dough remains cold enough before going into the oven. When ready to roll the dough, always roll away from yourself in a circular motion to rotate the dough. Sprinkle both sides with flour so it does not stick to the surface or rolling pin. To place the finished dough into the pie plate roll it around the rolling pin and unroll it over top of plate. Do the same for the dough topping.

Filling
Ingredients:
8 medium sized apples- peeled, cored, cut into quarters then sliced into 1/4 inch thick slices
juice of half a fresh lemon
1/4 cup flour
1 tsp. cinnamon
3/4 cup sugar
1/2 tsp. salt
2 tbsp. unsalted butter- cubed
1 cup frozen cranberries- cut in half
1 tbsp. brandy

Egg Wash:
1 egg yolk- beaten
1 tbsp. water

Method:
Preheat the oven to 425. Place the cranberries, 1/4 cup of the sugar and the brandy in a microwavable bowl. Saran wrap and microwave for 3 minutes. Beat the egg and mix in the tbsp. of water to thin out the egg. In a mixing bowl, add the apple pieces, squeeze in the lemon juice and toss thoroughly. Then add the cranberry mixture and juice along with the flour, cinnamon, remaining sugar and salt. Mix well. Place the pie dish on a baking tray and roll out the first dough on top leaving the second dough in the fridge. Mold the dough into the pie dish with the edges overhanging the sides. Place the apple mixture into the pie cavity.  Dot the butter cubes over the apples. Place the pie in the fridge to keep cold. Take the second dough out of the fridge and roll it out. Bring the pie out of the fridge and trim the overhanging dough around the pie leaving a 1/4 inch for pinching together with top. Then egg wash the outside rim of the bottom dough.  Unroll the second dough onto the top of the pie and trim the overhang to match the bottom. Pinch the two edges together all around the pie. Use the remaining egg wash to baste the top of the pie evenly. Slice some decorative vents into the top of the pie to allow the steam to escape. Place the pie in the oven on the bottom rack for 20 minutes. Reduce the heat to 375 and continue baking for another 40 - 50 minutes or until crust is nicely browned.
When the pie is done place it on a rack to cool for 2-3 hours.

We welcome your feedback or questions at kostaz@telus.net or do stop by the Salmon Shop or Screaming Mimi’s Lonsdale Quay Market, North Vancouver.