honor of thanksgiving I present you with a typical New England treat:
the Apple Cranberry Walnut Pie!
pie crusts (can be store bought or homemade)
baking apples- I used granny smiths
½ cups of fresh cranberries
cup chopped walnuts
cup sugar (I used sugar in the raw but any type works)
cup all-purpose flour
of a small lemon juiced
teaspoons ground cinnamon
teaspoons butter cut into small pieces
large egg yolk lightly whisked together with a splash of half and
half cream to use as an egg wash on the top crust
additional tablespoons of sugar to sprinkle on top of the egg wash
at the end
the oven to 425.
all the dry ingredients into a small bowl (walnuts, sugar, flour,
cinnamon and salt) mix together and set aside for later.
the filling: Peel, core and slice the apples. Transfer the slices
into a large bowl- drizzle the lemon juice over the slices and give
a quick toss to coat them. Then move on to prepping the cranberries.
Wash and dry the cranberries, next slice them in half lengthwise.
Place the halves back into the strainer and give them a good rinse
to remove the seeds. Pat dry then add into the apple lemon mix. Stir
the fruits together a few times to coat the cranberries with the
lemon juice too.
the dry ingredients over the fruits in the big bowl. Now comes the
fun part. Using both hands mix the ingredients together. Make sure
the fruit is evenly coated. Then go wash your hands. Try not to eat
the stuff stuck to your fingers (yes it is yummy!)
line the bottom of your pie pan with pie crust and pour in the
filling. Stack this pie high as it will cook down. Once the filling
is all in there dot the pie with the butter pieces. Cover with the
top crust and pinch the edged together to seal. Prick top crust with
a fork to let steam escape while baking.
gently brush pie crust with egg wash and sprinkle with remaining
TIP: as this is an overstuffed pie it can leak. I recommend when
baking you place the pie tin on a small rack in a 13x9 pyrex dish,
or rimmed baking sheet. This will catch any spills! See below*******
into the oven and bake for 15 minutes at the preheated temp of 425.
After 15 minutes lower the temp to 375. Bake for 1 hour more. (If
the crust is browning too quickly tent it with tin foil.) Remove
from oven and let cool.
Sadly my pie fell a little bit but it was still yummy! If you try this pie send us your photos- we'd love to see how it came out!
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