Country Style Apple Cranberry Pie
Jonagolds combine the tang of Jonathans with the sweetness of Golden Delicious. It's an ideal apple for a sweet-tart apple pit. Don't worry if the crust isn't perfectly even; this pie is supposed to be rustic looking.
1/4 cup plus 1 tablespoon sugar
3 tablespoons all-purpose flour
3 tablespoons chilled butter, cut into small pieces
1/2 teaspoon cinnamon
4 Jonagold apples, peeled, cored, quartered and each quarter cut crosswise into 4 pieces
2/3 cup fresh or thawed frozen cranberries (or 1/2 cup dried cranberries soaked in boiling water 5 minutes and drained)
1 1/4 cups all-purpose flour
1/4 teaspoon salt
5 tablespoons chilled butter or margarine
3 to 4 tablespoons cold water
Nutrition information per serving
- Combine sugar, flour, butter and cinnamon with fingertips or 2 knives until crumbly; set aside. Preheat oven to 450° F.
- Combine flour, and salt in a bowl. Cut in butter until crumbly. Gradually add water, tossing to mix. Gather into disk, wrap in waxed paper, chill 1 hour.
- Roll out Pie Pastry on lightly floured surface to a 15-inch circle. Fold it gently into quarters and transfer to a large baking sheet. Unfold and arrange apples in center 10 inches of dough; sprinkle with cranberries. Sprinkle with sugar mixture. Bring outer edge of dough 2 1/2-inches over apples. pleating as needed. Gently press the outside edge of dough to the pan.
- Bake 30 minutes or until apples are tender. If necessary, cover with foil to prevent crust from becoming too brown. Cool on rack 10 minutes; serve warm.
protein: 2g; fat: 12g; carbohydrate: 41g; fiber: 4g; sodium: 165mg; cholesterol: 31mg; calories: 247.
Thanks to the Washington Apple Website for this recipe.