Established in 2006 as a Community of Reality

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Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Cranberry-Apple Pie

    Lobo
    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12
    • Post n°1

    Cranberry-Apple Pie Empty Cranberry-Apple Pie

    Post by Lobo Fri 23 Dec 2016, 5:08 pm

    Cranberry-Apple Pie Img17l
    Cranberry-Apple Pie

    Prep Time: 90 minutes
    Cook Time: 60 minutes
    Servings: 8
    Using our holly wreath piecrust cutter results in a pie that’s pretty enough to play a starring role on your holiday table. If you like ginger, add 1/2 tsp. ground ginger along with the cinnamon. Sprinkling a bit of turbinado or other coarse sugar on the top crust after brushing it with the egg wash will add a little bit of sparkle and crunch to your pie.


    Ingredients:


    • 1/2 cup (4 oz./125 g) granulated sugar
    • 1/2 cup (4 oz./125 g) firmly packed brown sugar
    • Grated zest and juice of 1 lemon
    • 1 tsp. cinnamon
    • 1/2 tsp. salt
    • 1/4 cup (1 oz./30 g) cornstarch
    • 4 cups (1 lb./500 g) fresh or thawed frozen cranberries
    • 2 lb. (1 kg) sweet apples such as Fuji, peeled, cored and sliced
    • 1 tsp. vanilla extract
    • 2 rolled-out rounds basic pie dough
    • 1 egg beaten with 1 tsp. heavy cream

    Directions:

    To prepare the filling, in a bowl, whisk together both sugars, the lemon zest, cinnamon, salt and cornstarch. Add the cranberries and apples and toss until the fruit is well coated. Stir in the lemon juice and vanilla. Let sit at room temperature for 30 minutes to 1 hour.

    Fit 1 dough round into a 9-inch (23-cm) pie dish and gently press into the dish. Trim the edges flush with the rim. Using a holly wreath piecrust cutter according to the manufacturer’s instructions, cut out the top crust. Refrigerate both crusts for 30 minutes.

    Preheat an oven to 400°F (200°F).

    Drain the cranberry mixture, discarding the liquid. Pour the cranberry mixture into the prepared pie dish. Place the top crust on the pie, trim the edges flush with the rim and crimp the edges to seal. Brush the pie with egg wash.

    Place the pie dish on a baking sheet and bake until the crust is golden brown and the filling has begun to bubble, 50 minutes to 1 hour; check the pie after 30 minutes and cover the top edges with foil if they become too dark. Transfer the pie to a wire rack and let cool at least 1 hour before serving, or refrigerate overnight. Serves 8.

    Williams-Sonoma Test Kitchen
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