Prep Time: 20 minutes
Cook Time: 80 minutes
Our potpies offer a unique twist on the classic apple-cranberry pie. The recipe calls for baking the desserts in 9-oz. soup bowls. You can use any individual-size ceramic pie dish or other vessel as long as it is oven safe. If desired, make an additional batch of crust and use our piecrust cutters to create decorative toppings; follow the packaging directions.
For the apples:
- 1 1/2 lb. Granny Smith apples, peeled, cored and cut into slices 1/4 inch
- 1 1/2 lb. Pink Lady or McIntosh apples, peeled, cored and cut into slices
1/4 inch thick
- 1/2 cup firmly packed light brown sugar
- 1/4 cup granulated sugar
- 1/2 tsp. ground cinnamon
- 1/4 tsp. salt
- 1/4 tsp. freshly grated nutmeg
- 4 tsp. cornstarch
- 1 Tbs. fresh lemon juice
For the cranberries:
- 10 oz. fresh cranberries
- 1/2 cup granulated sugar
- 1/4 cup water
- 1 batch potpie crust, rolled into four 6-inch rounds and refrigerated
- 2 Tbs. cold unsalted butter, cut into 1/2-inch pieces
- 1 egg white, beaten with 1 tsp. water
- 2 tsp. granulated sugar
Directions:To prepare the apples, in a large bowl, stir together the apples, brown sugar, granulated sugar, cinnamon, salt, nutmeg and cornstarch. Transfer the apple mixture to a 3 1/2-quart Dutch oven. Set over medium heat, cover and cook, stirring occasionally, until the apples are just tender but not mushy, about 20 minutes. Uncover and cook until the liquid has thickened and becomes glossy, 5 to 7 minutes more. Remove from the heat, stir in the lemon juice and let cool for 30 minutes.
Meanwhile, prepare the cranberries: In a saucepan over medium-high heat, combine the cranberries, granulated sugar and water. Cook, stirring occasionally, until the cranberries have broken down slightly and the liquid has thickened to the consistency of a loose jam, 13 to 15 minutes. Let cool for 30 minutes.
Preheat an oven to 400°F.
Let the piecrusts stand at room temperature for 5 minutes. Add the cranberry mixture to the apple mixture and stir to combine. Divide the mixture among four 9-oz. ovenproof soup bowls. Dot the filling with the butter. Place a piecrust on top of each bowl and crimp the edges to seal. Brush with the egg wash and sprinkle with the granulated sugar. Using a paring knife, cut 4 small slits in the center of each crust. Place the potpies on a baking sheet and bake until the crusts are golden brown, 30 to 35 minutes.
Transfer the potpies to a wire rack and let cool for at least 1 hour before serving. Makes 4 potpies; serves 8.