Filling:
1 pound Fresh tart apples such as Granny Smiths, peeled, cored and cut in 1-in. (2.5-cm) cubes
4 ounces Brown sugar
4 ounces Granulated sugar
1 tablespoon Orange zest
1 teaspoon Ground cinnamon
1/4 teaspoon Salt
2 teaspoons Cornstarch
3 fluid ounces Orange juice
1 pint Fresh cranberries, rinsed
To Finish:
1 shell Basic Pie Dough (Mealy Dough) partially baked
4 ounces Streusel Topping
Yield: 1 Pie
1. Combine the apples, brown sugar, granulated sugar, orange zest, cinnamon and salt in a large, nonreactive saucepan.
2. Dissolve the cornstarch in the orange juice and add it to the apples.
3. Cover and simmer until the apples begin to soften, stirring occasionally. Add the cranberries, cover and continue simmering until the cranberries just begin to soften, approximately 2 minutes.
4. Place the apple-cranberry mixture in the pie shell and cover with the prepared streusel topping. Bake at 400°F (200°C) until the filling is bubbling hot and the topping is lightly browned, approximately 20 minutes.
Notes: Method: Cooked Fruit Filling
Variation:
Apple-Rhubarb Pie -- Substitute cleaned rhubarb, cut into 1-inch (2.5-centimeter) chunks, for the cranberries. Add 0.01 ounce (1/8 teaspoon/0.3 grams) nutmeg.
1 pound Fresh tart apples such as Granny Smiths, peeled, cored and cut in 1-in. (2.5-cm) cubes
4 ounces Brown sugar
4 ounces Granulated sugar
1 tablespoon Orange zest
1 teaspoon Ground cinnamon
1/4 teaspoon Salt
2 teaspoons Cornstarch
3 fluid ounces Orange juice
1 pint Fresh cranberries, rinsed
To Finish:
1 shell Basic Pie Dough (Mealy Dough) partially baked
4 ounces Streusel Topping
Yield: 1 Pie
1. Combine the apples, brown sugar, granulated sugar, orange zest, cinnamon and salt in a large, nonreactive saucepan.
2. Dissolve the cornstarch in the orange juice and add it to the apples.
3. Cover and simmer until the apples begin to soften, stirring occasionally. Add the cranberries, cover and continue simmering until the cranberries just begin to soften, approximately 2 minutes.
4. Place the apple-cranberry mixture in the pie shell and cover with the prepared streusel topping. Bake at 400°F (200°C) until the filling is bubbling hot and the topping is lightly browned, approximately 20 minutes.
Notes: Method: Cooked Fruit Filling
Variation:
Apple-Rhubarb Pie -- Substitute cleaned rhubarb, cut into 1-inch (2.5-centimeter) chunks, for the cranberries. Add 0.01 ounce (1/8 teaspoon/0.3 grams) nutmeg.
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