Cranberry Apple Pie

 

Cranberry Apple Pie
Chutney
¾  cup water
½ oz brandy
1 cup sugar
12 ounces cranberries, fresh or frozen (thawed/drained)
¼ cup apple cider vinegar
1 cup golden raisins
1 apple, peeled and diced
1/4  t  allspice
1/2  t  cinnamon
1/8  t  ground cloves
1/2 cup chopped pecans (optional)
Bring water and sugar to a boil in a medium pan on medium heat.  Add remaining ingredients; return to a boil.  Simmer 15 minutes til thickened.  Pour into glass bowl.  Cover and refrigerate overnight.  Must be at room temp for pie.
Pie Crust
see my best pie crust entry

 

Pie Topping and Assembly
4 – 5  apples, peeled and thinly sliced*
3/4  cups flour
1/3  cup  brown sugar
½ oz brandy
1/2  t  cinnamon
1/2 stick butter/margarine, chilled
350 oven.  Arrange apples in pastry shell.  Spoon chutney over apples.  Combine flour, sugar, brandy and cinnamon in bowl.  Cut in butter til crumbly.  Sprinkle over chutney.  Bake 40-45 minutes on the lowest rack.  Serve warm with ice cream or whipped cream.

Pie Crust, my best

 

Pie Crust
1 stick unsalted butter

1 1/2 cups  bread flour

1/2 t salt (OMIT if using salted butter)

1 T  sugar (omit if savory dish)

 2  t  apple cider vinegar  (opt)

2 t vanilla (omit if savory)

1 egg

 

Cut butter into flour, salt, and sugar.  Combine vinegar, egg and vanilla, and add gradually to flour mixture, mixing briskly til pastry holds together.  Roll out on parchment paper.   Turn pie pan upside down onto crust and flip over parchment paper  into large pie pan.  Poke fork holes on surface and inner edges of crust.  Flute edges.

* Pre-bake the crust at 350 for 15 minutes for pumpkin pie.   Then bake at 325 on lowest shelf til done.