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Anything is good, in moderation. I cook because I love to and because I can share with those around me. I crochet for the same reason.

Do what you want to do, enjoy what you do and use it to touch those around you.

Nov 27, 2011

Apple Cranberry Pie

  9 Inch Pie Crust                                                            1 Tbl Apple Jack OR Lemon Juice
  1 3/4 Cup Light Brown Sugar                                         10 Tbl Unsalted Butter
  5 Tbl Cornstarch                                                            3/4 Cup Sugar
  1 Tbl Cinnamon                                                             2 Tbl Heavy Cream
  1 Tsp Nutmeg                                                                1 Tsp Vanilla
  1 Tsp Grains Of Paradise                                                1 Cup Walnuts
  1 Tsp salt                                                                         
  4 Cups Granny Smith apples,                                                  
  -peeled, cored, and cut into slices                                            
  1 Bag fresh cranberries, rinsed                                                
  1 Tbl lemon juice                                                                     

Preheat the oven to 350 degrees

Line deep dish pie pan with crust, set aside.

In a bowl combine the brown sugar, cornstarch, cinnamon, nutmeg, grains of paradise and salt and mix well. In another bowl combine the apples, cranberries, lemon juice and apple jack.  Toss well. Pour the dry mixture in your other bowl over the fruit mixture. Melt 2 tablespoons of the butter and pour it over it all and mix thoroughly.   Turn the mixture into the pie shell and bake  the pie until the fruit is tender, for about 1 hour. Remove from the oven and set the pie on a rack to cool.

In a large skillet on medium heat, melt the remaining 8 tablespoons butter with the granulated sugar. Cook, stirring, until the mixture is bubbling and the consistency of a thick roux, for about 5 to 6 minutes.  Stir in the cream, vanilla, and walnuts and cook, stirring constantly, for 4 minutes. Remove from the heat and cool for 20 minutes. Spoon the topping over the cooled pie and refrigerate overnight.

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