Ingredientes para Rustic Apple And Dried Cranberry Pie
- 2 1/2 cups all-purpose flour, 2 tablespoons all-purpose flour
- 1/4 cup granulated sugar, 1/3 cup granulated sugar, coarse sugar for sprinkling
- 1 teaspoon salt
- 1 cup (2 sticks) cold unsalted butter
- 1/2 cup cold vegetable shortening
- 3/4 to 1 cup ice water
- 6 medium apples (peeled, cored, and sliced)
- 1 cup dried cranberries
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 egg white, lightly beaten
- 1/4 teaspoon ground allspice
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Como fazer Rustic Apple And Dried Cranberry Pie
- **Pastry:** In a food processor fitted with a metal blade, combine 2 1/2 cups all-purpose flour, 1/4 cup granulated sugar, and 1 teaspoon salt. Pulse to combine.
- Add 1 cup (2 sticks) cold unsalted butter, cut into cubes, and 1/2 cup cold vegetable shortening, cut into cubes. Pulse 5-8 times until the mixture resembles coarse crumbs.
- Sprinkle in 1/2 cup ice water and pulse. Gradually add the remaining ice water (about 1/4 - 1/2 cup more), pulsing until the dough just comes together when pinched.
- Turn the dough out onto a lightly floured surface, form into a ball, flatten into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes (or up to 3 days).
- **Filling:** In a large bowl, gently toss together 6 medium apples (peeled, cored, and sliced), 1 cup dried cranberries, 1/3 cup granulated sugar, 2 tablespoons all-purpose flour, 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, and 1/4 teaspoon ground allspice.
- **Assembly & Baking:** Preheat oven to 400°F (200°C). On a lightly floured surface, roll out the chilled dough into a 15-inch circle.
- Transfer the dough to a large baking sheet. Fold the dough into quarters, then unfold onto the baking sheet.
- Spoon the apple and cranberry filling into the center of the pastry, leaving a 2 1/2-inch border.
- Fold the pastry border over the filling. Crimp the edges to seal (rustic style is perfect!).
- Brush the pastry with 1 egg white, lightly beaten, and sprinkle with coarse sugar.
- Bake for 25 minutes. Carefully slide the baking sheet out and cover the pie loosely with aluminum foil to prevent over-browning.
- Continue baking for another 15 minutes, or until the crust is golden brown and the filling is bubbly.
- Let the pie cool completely on a wire rack before slicing and serving.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
86g
Fat
23g
Carbs
13g
Recipe Tags (Choose a tag and find related recipes!)
Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Low Protein Pies And Tarts Desserts Fruit American Oven Easy Fall Holiday Event Vegetarian Winter Pies Food Processor Blender Dietary Christmas Thanksgiving Low Sodium Seasonal Midwestern Low In Something Apples Berries Equipment Small Appliance 4 Hours Or Less
