See Also: Christmas · Class Favorites · Desserts · Pies and Tarts
Cranberry Fruit Pie
From Dorothy McNett's Recipe Book at www.dorothymcnett.com.
2 1/2 cups flour
1/2 teaspoon fine sea salt
1/4 teaspoon cinnamon
2/3 cups chilled unsalted butter
6-7 tablespoons cold water
1 cup sugar
1/2 teaspoon fine sea salt
4 tablespoons flour
1 cup fresh cranberries, washed and drained
1/2 cup snipped apricots or raisins
grated rind of 1 lemon or orange
4 tart apples
2 tablespoons butter
Preheat oven to 425 degrees. In food processor with steel chopping blade in place, process the flour and salt. Add the chilled butter and cold water and process only until it wants to form a ball. Divide dough in half and roll out one and line a 9 inch pie plate. In a big bowl, combine sugar, salt, flour, cranberries, raisins or cots, rind, and apple slices and toss well. Pile into the lined pie plate and dot with the butter. Roll out the second half and place over the fruit, crimping the edges and making several small vents or slits in the top. Bake for 10 minutes at 425, then lower heat to 350 and bake for 30-40 minutes more, or until the apples are tender and the crust is browned. (Instead of baking at 425 degrees for 10 minutes, you could microwave on high for 10 minutes, then slip the pie into the preheated oven at 375 and bake for 20 minutes.)
Recipe created 1996-11-25.
