Mrs. Gideon’s Cranberry Apple Pie
For the pie crust
- 2 cups Flour (I use fresh-ground soft white wheat flour)
- 2/3 cups plus 2 TBS cold butter (unsalted)
- 1 tsp salt (Kosher or sea salt is best)
- 4-6 TBS ice water
For the filling
- 4 cups Peeled and sliced Granny Smith apples
- 1.5 cups fresh cranberries
- 1/2 cup sugar (I use raw sugar)
- 1/4 cup light brown sugar
- 1/4 cup flour (I use fresh-ground soft white wheat)
- 3/4 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 4 TBS butter
Make the pie crust:
- In a bowl, mix the flour and salt. Using a fork or a pastry blender, mix in the butter until it resembles crumbs. Gradually add the ice water just until the dough comes together. Form into a ball and wrap in plastic wrap. Refrigerate at least an hour.
- Preheat oven to 425° F (220° C)
- When it comes out of the refrigerator, divide into two balls. Set one aside (back in the refrigerator if you'd like.)
- On a well-floured surface, roll out one of the crusts so that the edges will well fit over the edge of the pie plate. Fold into half and then half again. Place the point of your dough in the center of the pie plate, then carefully unfold it and drape the edges over the rim.
- Roll out the other half of the dough into a big enough circle to cover the top of the pie plate.
For the filling:
- Mix the apples and cranberries in a large bowl.
- Mix the sugars, 1/4 cup flour, and the spices in a small bowl. Toss into the fruit. Gently stir to mix well.
- Pour into the pie plate. Dot the top with the butter.
- Fold the top pie crust in half then half again. Use a knife to cut small slits down each side of the cone. Place the point of the cone in the center of the berries and gently unfold, revealing the slits you've designed in the crust.
- Trim the excess pie dough then pinch the edges of the crust together and crimp them all around by pinching them between your fingers or by using a fork.
- Place pie on baking sheet and bake in 425° F (220° C) oven for 15 minutes. Reduce temperature to 350° F (175° C) and bake an additional 40 minutes or until crust is golden brown and mixture is bubbly.
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