Ingredientes para Apple Cranberry Pie Cook's Illustrated
- 12 ounces fresh or frozen cranberries
- 1/2 cup cranberry juice
- 1 cup plus 1 tablespoon sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon salt
- 2 tablespoons water
- 1 tablespoon cornstarch
- 6 medium sweet apples (2 1/4 pounds), such as Fuji, Honeycrisp, or Gala, peeled, cored, and sliced 1/4 inch thick
- 1 recipe pie pastry for a double-crust 9-inch pie
- 1 large egg white, lightly beaten
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Cómo preparar Apple Cranberry Pie Cook's Illustrated
- In a medium saucepan, combine 12 ounces cranberries, 1/2 cup cranberry juice, 1/2 cup sugar, 1/2 teaspoon cinnamon, and 1/2 teaspoon salt. Bring to a boil over medium-high heat.
- Reduce heat to medium-low, and cook, stirring occasionally and mashing berries against the side of the pan, until berries have completely broken down and the juices have thickened to a jam-like consistency (10-12 minutes).
- Remove from heat; stir in 2 tablespoons of water. Cool completely to room temperature (about 30 minutes).
- Meanwhile, in a large microwave-safe bowl, whisk together 1/2 cup sugar, 1/2 teaspoon cinnamon, 1/2 teaspoon salt, and 1 tablespoon cornstarch.
- Add 6 medium peeled, cored, and sliced apples and toss to combine.
- Microwave on high power, stirring with a rubber spatula every 3 minutes, until apples are just starting to turn translucent around the edges and the liquid is thick and glossy (10-14 minutes).
- Cool completely to room temperature (about 30 minutes).
- Preheat oven to 425°F (220°C). Place a rimmed baking sheet on the lowest oven rack.
- On a lightly floured surface, roll out one disk of pie dough into a 12-inch circle (about 1/8 inch thick). Carefully transfer to a 9-inch pie plate.
- Trim and crimp the edges, leaving a 1-inch overhang. Refrigerate for 30 minutes.
- Spread the cooled cranberry mixture evenly over the bottom crust.
- Top with the cooled apple mixture, mounding slightly in the center. Gently push down any sharp apple edges.
- Roll out the second disk of dough and carefully place it over the filling. Trim and crimp the edges, leaving a 1/2-inch overhang. Fold the overhang under and crimp to seal.
- Brush the top crust with beaten egg white and sprinkle with 1 tablespoon of sugar. Cut four 1 1/2-inch slits in the top crust.
- Place the pie on the preheated baking sheet. Bake for 20-25 minutes at 425°F (220°C), then reduce oven temperature to 375°F (190°C) and bake for another 25-30 minutes, or until the crust is deep golden brown and the filling is bubbly.
- Let cool completely on a wire rack for at least 2 hours before serving.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
222g
Fat
0g
Carbs
22g
