It is always wonderful when I find a new recipe and better still when after it is made I discover it is a "keeper".
This pie definitely fits that category and is not only tasty but a new twist on an old favorite and a really pretty pie too.
|2 cups of fresh cranberries|
This time of year I am crazy for cranberries and I want to put them in everything. They are one of those fleeting fresh fruits that are here one day and gone tomorrow, save the odd frozen package one may find after Thanksgiving. So these berries were the hook that caught my attention in this recipe. What pushed me over the edge into foodie nervana was that it did not use any cinnamon and instead used fresh ginger and grated nutmeg. (swoon) Of course as luck would have it, I didn't have all the ingredients needed to make the original recipe. As is my habit in such circumstances and in this case was my necessity, I had to let my pantry be my inspiration.
|Fresh orange zest is best|
The original recipe called for lemon juice...an ingredient I did not have but what I did have were oranges and in a moment of foodie inspired madness thought about one of my other favorite holiday foods that has....apples, cranberries and orange zest...yep, fresh cranberry relish. I love when one dish inspires a new dish. I cut away about 3/4 of the orange's zest with a zesting tool (the zest is the orange part of the skin) and chopped it to fine bits with a sharp knife.
|Nutmeg grater and nut with candied ginger which cuts easily with a chef's knife|
|Dice very fine|
The other ingredient I did not have was fresh ginger...but I had candied ginger which is much easier to dice which is what the original recipe called for so I was happy. Thankfully I had the other ingredients so jumped right in with childlike abandon once I knew I had reasonable substitutes that would work.
I used a refrigerated crust from my local grocer which I baked at home but it was no substitute for my mother's recipe is much better. One does what she must when time and energy are running thin and there is no sin in using a good store bought crust in a pinch.
|Piled high is a must|
|Pinch sides and cut slits in the top|
|Bake on a rake and baking sheet that have been preheated|
|Beautiful final product|
|A cheery slice with ice cream|
|I used Braeburns...note to self...next time use drier apples or more flour|
OH-MY PIE (aka Apple Cranberry Pie)
Oven temp 425 degrees/reduce to 350 (see recipe below for more details)
Baking time 60 minutes
6 cups apples, peeled, cored and sliced
2 cups fresh or frozen cranberries
2 tablespoons fresh orange zest
1 tablespoons fresh orange juice
1/2 cup firmly packed dark brown sugar
1/2 cup granulated sugar
2 tablespoons all-purpose flour
1 teaspoon fresh grated nutmeg (this is worth it folks believe me...it is awesome stuff)
2 tablespoons finely diced candied ginger
*Mix all of the above ingredients together in a large bowl until fruit is well coated
1 tablespoon butter cut up into little chunks
Unbaked dough, enough for a double crust, halved and rolled out and kept cool
1 egg, beat with 1 tablespoon waterCoarse sugar (turbinado or Crystal sugars work best and are prettiest)
*Place bottom crust into pie pan and press into sides
*Fill pie pan with the fruit mixture...be sure to use it all as it will shrink down during baking
*Dot top of fruit with the butter. (you may double the butter if you want to)
*Take the dough for the top of the pie and place it on top of the pie without stretching it. (this is sort of tricky as the pie pan is really piled high with fruit.) It may help to fold the dough in half or even quarters so you can get it centered more easily
*Next fold the top crust over the edge of the bottom crust and pinching it a bit to seal.
* To flute the edges just use your thumb and forefinger of one hand to press the dough inward as you push toward them outward with the forefinger on your other hand.
*The pie will need to breath so cut some slits in the top (an A for apple is always fun) and then brush with the egg wash and sprinkle with the coarse sugar.
Preheat oven to 425 degrees. Bake pie for 15 minutes at this temperature then REDUCE the heat to 350 degrees and bake for another 45 to 50 minutes.
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