Abby's Blue Ribbon Pie
- Cuisine: American
- Course: Dessert
- Features: Holiday (Thanksgiving, Christmas)
Summary:
The crust is flaky, and the filling is a nice balance of sweet and tart from the cranberries and apples, with a hint of citrus from the orange-flavored liqueur and lemon zest.
Serve with vanilla ice cream. The pie may be stored, loosely covered and at room temperature, for up to 2 days.
8 servings
Ingredients:
For the crust- 2 1/2 cups flour, plus more for the work surface
- 1 tablespoon sugar
- 1 whole salt
- 8 tablespoons (1 stick) chilled unsalted butter, cut into 1-inch pieces
- 8 tablespoons chilled solid shortening, such as Crisco brand
- 7 tablespoons ice water
- 1 large egg, well beaten, for brushing the top crust
- 1 cup dried cranberries
- 1 cup sugar
- 2 tablespoons flour
- 1 teaspoon finely grated lemon zest
- 2 teaspoons ground cinnamon
- 2 pounds Granny Smith apples (7 to 8 small apples or 4 to 5 large ones)
- 2 tablespoons orange-flavored liqueur, such as Grand Marnier (may substitute freshly squeezed orange juice)
Directions:
For the crust: Combine the flour, sugar and salt in the bowl of a food processor and pulse several times to combine. Add the butter and shortening; pulse 10 times. Add the ice water a tablespoon at a time and process just until the dough gathers and begins to whir around the processor bowl. Divide the dough evenly in half and form into 2 disks. Wrap them separately in resealable plastic food storage bags and refrigerate for at least 30 minutes and up to 1 day.
For the filling: Combine the cranberries, sugar, flour, lemon zest and cinnamon in a large bowl. Peel and core the apples, then cut them into -inch slices and add them to the bowl along with the orange-flavored liqueur, stirring to coat evenly.
When ready to bake, position an oven rack in the middle of the oven; preheat to 375 degrees. Have ready a 9-inch pie plate.
Roll out 1 disk of the dough on a lightly floured work surface to make a 13-inch round. Transfer the round to a 9-inch pie plate. Spoon in the apple filling; the pie should be very full and slightly mounded in the center. If there are any juices left in the bottom of the bowl, drizzle them over the filling. Roll out the second piece of dough on the floured work surface and cut it into 1-inch-wide strips. Weave them into a lattice on top of the pie. Crimp the rim of the crust decoratively. Brush the lattice with the beaten egg. Bake for 1 hour, until the filling is bubbling and the crust is golden brown. Transfer the pie to a wire rack to cool for at least 1 hour before serving.
Recipe Source:
From Laura Dove.
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