I really love to bake all sorts of delights, but I what I love to bake the most would definitely have to be pies. I have always loved the idea that you can really create anything in a pie. Pies don't have to be exact, they don't have to be measured 100% accurately, you can throw in a little of this or a little of that, even had a completely new piece to it that you may have not done before. I love trying all types of new spices in my pies, I always want there to be a certain something that makes people ask me whats in it! I usually make fruit pies, which can be frustrating as certain fruits are not always in season.
During the holiday season my go-to pie is the Cranberry-Apple Pie. Its a definite crowd pleaser and one of Jake's favorites, so I am usually making at least 5 during Thanksgiving and Christmas time. Its a super easy recipe and is absolutely delicious.
You also don't have to make your own crust. Its great to buy one of the store bought crusts and throw it in the pie plate. I happen to be a big fan of Martha Stewart's Pate Brisee Recipe. I have been making this one for awhile. Its really easy and super flaky and delicious.
To make the crust grab an extra large mixing bowl and throw 2 1/2 cups of Flour in it with a pinch of salt, then cut up two sticks of butter into small pieces and throw into your flour.
You can use a food processor to pulse the flour and the butter together, but I honestly find it much easier to use my hands and mix the butter and flour until its a crumbly mixture. The recipe then tells you to pour 1/4 cup of ice water into the flour and butter to form a ball. I find that it takes almost a 1/2 cup to form a good solid ball. Its all just a matter of practice though. Once you have the crust formed into a ball, split it in half and wrap both halves in plastic wrap.
The crust will need to be refrigerated for at least an hour before using it. I like to make several batches at a time and keep it in the freezer so I always have a pie crust when I need it.
Once the pie crust is ready to go it is time to form your pie. This is a super easy process. Start by peeling and coring your apples. Throw those in a separate bowl for the time being. Once your pie crust is room temperature place the bottom half in your pie plate. Next combine your sugar and dry ingredients, Sugar, Cornstarch, a little bit of orange juice, and your spices (this is wear I like to get a little creative and perhaps add a little more or little less of something) Ground cinnamon, Apple Pie Spice, Nutmeg and a tiny bit of lemon juice. Mix this up really well then add in your apples and cranberries. Mix until the the Apples and Cranberries are completely coated.
Place filling in pie plate. Cover with top crust and bake!
It is best to bake the pie for 10 minutes at a high temperature, then drop the temperature for the remainder of the time. I also suggest baking this pie with a baking sheet underneath it, the cranberries will burst and make the pie very juicy!
This pie is wonderfully tangy, juicy and delicious.
I hope you enjoy this tart little treat as much as I!
Crust Recipe adapted from Martha Stewart
Ingredients
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 2 sticks (1 cup) unsalted butter, cold, cut into small
- 1/4 cup ice water, plus more if needed
Directions
-
In the bowl of a food processor, combine flour and salt;
pulse to combine. Add butter, and pulse until mixture resembles coarse
crumbs with some larger pieces remaining, about 10 seconds. (To mix by
hand, combine dry ingredients in a large mixing bowl, then cut in butter
with a pastry blender.)
-
With machine running, add ice water through feed tube in a
slow, steady stream, just until dough holds together without being wet
or sticky. Do not process more than 30 seconds. Test by squeezing a
small amount of dough together; if it is still too crumbly, add a bit
more water, 1 tablespoon at a time.
-
Turn out dough onto a clean work surface. Divide in half, and place each half on a piece of plastic wrap. Shape into flattened disks. Wrap in plastic, and refrigerate at least 1 hour or overnight. The dough can be frozen for up to 1 month; thaw overnight in the refrigerator before using.Pie Recipe adapted from the Taste of Home
Ingredients
- 2 cups sugar
- 1/4 cup cornstarch
- 1/4 cup orange juice
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon apple pie spice
- 1/8 teaspoon ground nutmeg
- 1/4 teaspoon lemon juice
- 4 cups sliced peeled tart apples
- 2 cups fresh or frozen cranberries
- Pastry for double-crust pie (9 inches)
- 2 tablespoons butter
Directions
- In a large bowl, combine the first seven ingredients. Add apples and cranberries; toss gently. Line a 9-in. pie plate with bottom pastry. Add filling; dot with butter.
- Roll the remaining pastry to fit top of pie. Cut vents in pastry, using a small apple cutter if desired. Place over filling; seal and flute the edges.
- Bake at 425° for 10 minutes. Reduce heat to 350°; bake 50 minutes longer or until crust is golden brown and filling is bubbly. Yield: 6-8 servings.
