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Surprise!
Single Red Apple Among a
Number of Green Apples
Photographic Print
Miller, John...
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Emile Henry® Pie
Dish, Cranberry
Sur La Table -
Harvest Table
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Reindeer Lichen and Low-Bush Cranberry, Alaska
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Reid, Rich
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La Belle Cuisine
Emeril's Cranberry Apple Pie with
Sweet Walnut Topping
Good Morning America
recipe courtesy of Emeril Lagasse
Ingredients:
Basic pie dough to fill 9-inch pan, either
store bought or
make your own
(ingredients and recipe below,
if you want to make your own)
1 3/4 cups light brown sugar
5 tablespoons cornstarch
1 tablespoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon salt
1 pound Granny Smith apples, peeled, cored,
and cut into 1/4-inch
slices (about 4 cups)
2 cups fresh cranberries, rinsed and
picked over
2 tablespoons freshly squeezed
lemon juice
10 tablespoons unsalted butter, cut up
3/4 cup granulated sugar
2 tablespoons heavy cream
1 teaspoon pure vanilla extract
1 cup walnut pieces
Ice cream (optional)
1. Preheat the oven to 350 degrees Fahrenheit.
2. Prepare the Basic Pie Dough and line pie pan (recipe below).
Refrigerate until
ready to fill.
3. In a bowl combine the brown sugar, cornstarch, cinnamon,
nutmeg,
and salt, and
mix well.
4. In another bowl combine the apples, cranberries, and lemon juice,
and toss well.
Pour the dry mixture in your other bowl over the
fruit
mixture. Melt 2 tablespoons of the
butter and pour it over
it all and
mix thoroughly.
5. Turn the mixture into the pie shell and bake the pie until the fruit
is
tender,
for about 1 hour. Remove from the oven and set the
pie on
a rack to cool.
6. In a large skillet on medium heat, melt the remaining 8 tablespoons
butter with
the granulated sugar. Cook, stirring, until the mixture is
bubbling and the consistency of
a thick roux, for about 5 to
6 minutes.
7. Stir in the cream, vanilla, and walnuts and cook, stirring constantly,
for 4
minutes. Remove from the heat and cool for 20 minutes.
Spoon the topping over the cooled
pie and refrigerate overnight.
Ingredients and directions for basic pie dough:
2 1/4 cups of flour
2/3 cup (or 10 2/3 tablespoons)
very cold unsalted butter,
or
shortening, or lard
4 and 1/2 tablespoons of water
1 teaspoon salt
1. In a bowl combine 2 1/4 cups flour and 1 teaspoon salt. Add 2/3 cup
very cold
unsalted butter, or shortening, or lard. Work it through with
your hands until the mixture
resembles coarse crumbs. Using a fork,
stir in 4 1/2 tablespoons water, 1
tablespoon at a time. Work
it in with
your hands just until you have a smooth ball of dough. Don’t over-
handle the
dough.
2. Wrap in plastic and refrigerate for 20 minutes. Remove dough from
the
refrigerator and roll out onto a floured surface. Unfold it into a
9-inch pie pan. Crimp
the edges, or pinch the border.
3. To serve, cut the pie into wedges, and add a scoop of ice cream,
if you like.
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