Monday, October 29, 2007

Favorite Fall Pie

About two years ago I discovered a great apple-cranberry pie recipe in Bon Appetit. Since then, it has become a fall must-have at my house. I changed the original recipe a bit so below is my take on Apple-Cranberry Crumb Pie from Novemeber 2005 Bon Appetit. (And its a good thing I am getting this recipe written somewhere else. My magazine pages are all stuck together and I may not be able to access them again.)

Honey Crust
1 3/4 all-purpose flour (last time I used half whole wheat. Yum!)
2 T sugar
1 t cinnamon
1/2 t salt
1/2 c (1 stick) chilled butter, cut into 1/2 inch cubes
1/4 c honey
2 large egg yolks
1 T ice water
Mix flour, sugar, cinnamon, and salt in a food processor. Add butter; using on/off turns, process until mixture resembles coarse meal. Whisk honey, yolks and ice water in bowl. Add honey mixture to flour mixture; using on/off turns, process until clumps form. Gather dough into ball; flatten into disk. Wrap in plastic; chill 1 hour. You can make this without a processor as well. Just cut in the butter with knife or pastry cutter. After adding liquid, mix just until clumps form.

1/2 c flour (i used whole wheat)
1/2 c packed brown sugar
6 T chilled butter, cubed
1 t cinnamon
3/4 c old-fashioned oats

Combine flour, sugar, butter and cinnamon in bowl. Using fork or pastry cutter, mash until moist clumps form. Mix in oats.

3/4 c sugar
3 T cornstarch
2 t cinnamon
3 1/2 pounds golden delicious apples, peeled, quartered, and thinly sliced
1 - 1 1/2 cups cranberries, coarsely chop some of them and leave some whole.
2-3 T orange juice concentrate

Mix sugar, cornstarch, and cinnamon in large bowl. Add apples, cranberries and juice. Let stand until juices form, stirring occasionally, about 15 minutes.

Roll dough out on floured surface to a 13-14 inch round (the dough is very sticky from the honey. Mine always sticks, but i just kind of press it into the pie plate as best I can).Transfer to 10 inch pie plate and crimp edges. Transfer filling to crust.Top with streusel and press lightly to adhere.

Bake at 350 until streusel is crisp and browned and filling is bubbly, about 1 hour 15 minutes. Serve pie at room temperature.

Let me know what you think or if you have any great Fall recipes.


jamieanne said...

Oh geez, this is TDF. I'm gonna have to try it out.

Jen said...

That is one beautiful pie. Alas, the most fallish thing I do in the kitchen is salt and roast the seeds from our pumpkins.