Pie-Baking is one of my favorite things and each year I try to make something just a little bit different, along with the traditional pumpkin pie's and such. This year, the latest offering came from the pages of the November Better Homes and Garden's Magazine. I gave it a test run a couple of weeks ago and it passed with flying colors, so another scrumptious pie has been produced for tomorrow's eating pleasure.
(as I'm trying to load pictures just now, I got a message that I was out of storage space through Google and needed to purchase some. WTF??? Really? How have I not heard of this before? Do any of you have any insight on this you can share with me? When I clicked on the "purchase space" link, it told me the information I was looking for wasn't available. Crazy!)
So here is a wonderful recipe for a delicious pie -- without pictures---
Caramel Apple-Cherry Pie
Prep Time: 2 hours Chill Time: 40 minutes
Bake Time: 1 hour 15 minutes Oven Temp: 375/350
1 12-oz bag fresh cranberries
1 cup sugar
1/4 cup orange juice
2 tsp finely shredded orange peel
1 cup frozen unsweetened dark sweet cherries, pitted
Caramel Apple Filling
8 tart baking apples, peeled, cored and sliced 1/4 inch thick
2 Tbsp. lemon juice
1 tsp finely shredded lemon peel
1 cup dark brown sugar
1/4 cup all-purpose flour
1 tsp ground cinnamon
2 Tbsp. unsalted butter
1/4 cup whipping cream
1 tsp pure vanilla extract
2 to 3 Tbsp. coarse sugar
1 pie crust recipe
1. Prepare your favorite pie crust.
2. For Cranberry Compote: In a small saucepan combine cranberries, sugar, orange juice, orange peel and a pinch of salt. Cook over medium heat until the cranberries begin to burst and mixture starts to thicken, stirring occasionally. Carefully stir in cherries. Remove from heat. Cool.
3. For Caramel Apple Filling: In a large bowl gently toss together apples, lemon juice and peel. In a small bowl stir together brown sugar, flour, cinnamon, and 1/2 tsp salt. Sprinkle over apples, stir to coat.
4. In a large pot, melt butter over medium heat. Add apple mixture. Cook about 5 minutes, stirring frequently. Add whipping cream and vanilla. Continue cooking, stirring often, until juices thicken and apples are tender, about 5 more minutes. Remove from heat. Cool.
5. Preheat oven to 375 degree's. Roll out your pie crust and transfer bottom crust to a 9 inch pie pan. Line dough with parchment, fill with dried beans or pie weights and bake for 20 minutes. Reduce oven heat to 350.
6. Roll out the rest of the pie crust and with a cookie cutter, make fun shapes for the top of your pie. I did one in a maple leaf pattern and another using a turkey shaped cookie cutter.
7. Using a slotted spoon, spoon 1/3 of the cranberry mixture into the bottom of the pre-baked pie shell. Layer 1/2 the apple mixture on top of the cranberries. Spoon another 1/3 of the cranberries on this layer. Layer the rest of the apples. Spoon the remaining cranberries on top in random dollops.
8. Whisk together the egg and 2 Tbsp. water; gently brush on edge of crust. Place your pie-dough cut-outs on the edge of the pie and all around the middle as you see fit. Brush with egg wash and sprinkle with the coarse sugar.
9. Place a foil lined baking sheet on the rack below pie to catch dripping - (and this pie will drip!) Bake for 40 minutes. Cover edges with foil and bake another 10 to 15 minutes until crust is deep golden brown and filling is bubbly. Cool before serving with homemade whipped cream.
Happy Pie Day!