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Ingredients
1 Recipe Gesine's Piecrust (see below)
Cranberry Compote
1 12 ounce bag fresh cranberries
1 cup granulated sugar
¼ cup orange juice
2 teaspoons finely shredded orange peel
20 fresh sweet cherries, pitted or 1 cup frozen unsweetened
pitted dark sweet cherries
Caramel Apple Filling
8 tart baking apples (Granny Smith) (2 to 2 1/4 pounds)
2 tablespoons lemon juice
1 cup packed dark brown sugar
1 teaspoon finely shredded lemon peel
¼ cup all-purpose flour
1 teaspoon ground cinnamon
2 tablespoons unsalted butter
¼ cup whipping cream
1 teaspoon vanilla bean paste (can substitute pure vanilla
extract)
1 egg
2 – 3 tablespoons coarse sugar
Directions
1. Prepare Gesine's Piecrust. Divide pastry into 3 balls.
Combine 2 to form one large ball. Wrap both balls and refrigerate 20 minutes.
2. For Cranberry Compote, in a small saucepan combine
cranberries, granulated sugar, orange juice, orange peel, and a pinch of salt.
Cook over medium heat until the cranberries begin to burst and mixture begins
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 lemon peel. In a small bowl stir together
brown sugar, flour, cinnamon, and 1/2 tsp. salt. Sprinkle over apples; stir
gently 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 minutes. Remove from heat; cool completely.
5. Preheat oven to 375 degrees F. On a lightly floured
surface use your hands to slightly flatten the large pastry ball. Roll pastry
from center to edges into a circle 13 inches in diameter. Transfer to a 9-inch
deep-dish pie plate with a flat-edge rim. Trim pastry 1-inch beyond pie plate
edge. Turn edges under, pressing down on rim. Prick bottom and sides of pastry
with a fork. Wrap and refrigerate 20 minutes.
6. Line dough with parchment; fill to top with dried beans
or pie weights. Bake 20 minutes. Remove parchment and weights; bake 2 to 3
minutes more or until lightly golden brown. Cool on a wire rack. Reduce oven to
350 degrees F.
7. Roll out the remaining ball to 1/8 inch thick. Using 1
1/2- to 2-inch leaf or acorn cookie cutters, stamp out shapes; transfer to a
parchment-lined sheet pan.
8. Using a slotted spoon, spoon one-third of the cranberry
mixture into the bottom of the prebaked crust. Layer half the apple mixture on
top of the cranberries. Spoon another third of the cranberry mixture on top of
the apples in random dollops. Spoon over remaining apples. Spoon remaining cranberry
mixture on top in random dollops, leaving pockets of apple visible on top
(placing the cranberry mixture in little pockets keeps the apples from being
dyed red). Leave the flat edge of the crust free from filling.
9. Whisk together egg and 2 Tbsp. water; gently brush on
edge of crust. Place some of the cutouts on the edge, pressing gently to
adhere. Place remaining cutouts on top of filling; brush with egg wash.
Sprinkle with coarse sugar.
10. Place a foil-lined baking sheet on rack below pie in
oven to catch any dripping. Bake 40 minutes. Cover edges with foil; bake 10 to
15 minutes more or until crust is deep golden brown and filling is bubbly. Cool
on wire rack at least 3 hours before serving.
From the Test Kitchen•*If using frozen cherries, place
cherries on a paper towel lined baking sheet. Let stand for 1 hour or until
thawed.
Make Ahead:•The cranberry filling, apple filling and pastry
can be made up to 1 day ahead. Let the two filling stand at room temperature
about 1 hour before assembling the pie.
Gesine's Pie Crust
Makes: 10 servings
Ingredients
2 cups cold all-purpose flour
1 cup unsalted butter, cut into small pieces and chilled in
the freezer about 10 minutes
1 tablespoon sugar
1 teaspoon salt
½ cup ice water (or 1/4 cup ice water and 1/4 cup chilled
vodka)
1 teaspoon lemon juice
Directions Gesine's
Piecrust:
1. In the bowl of a food processor fitted with the blade
attachment, pulse together all-purpose flour, butter, sugar, and salt until
mixture resembles coarse cornmeal. In a small bowl whisk together ice-cold
water (or 1/4 cup each vodka* and water) and lemon juice. Slowly add to the
flour mixture, pulsing until dough just comes together. Squeeze a small piece
of dough between your thumb and index finger to make sure it holds its shape.
Follow pie recipe for dividing and refrigerating dough. *Alcohol forms less
gluten (the protein in flour that can create tough dough) than water, so using
half flavorless vodka will yield tender, easy-to-roll dough and an extra flaky
crust.
From the Test KitchenPie Crust:•For more control over the
crimping, you can substitute 4 tablespoons of the butter with very cold
vegetable shortening.
