|Apple Cranberry Walnut Pie Recipe|
|Our annual Apple Pie Bake-Off always provides me the chance to try new apple recipes, using the apples we’ve picked that very day.|
This time I wanted tang and crunch, so I came up with Apple-Cranberry-Walnut Pie—yum!
(1 cup = about 0.25 liter; 1 tsp = 0.5 centiliter)
Preheat oven to 425°F (220°C).
Peel, core, and slice the apples. Coarsely chop the cranberries and the walnuts.
Place fruit and nuts in a large bowl and add sugar, flour, lemon juice, and cinnamon. Let sit for 10-20 minutes so the juices release, stirring occasionally.
Pile the mixture into the pie crust, heaping it higher in the middle.
Roll out additional pie crust. Here are some options:
— Make a traditional double-crust pie. Place top crust on fruit and pinch the edges to make a tight and pretty border. Cut some slits in the top to allow the steam to escape.
— Make pie crust art, using cookie cutters or a knife to cut out different shapes and place on top of fruit.
Bake the pie for about 30 minutes, then lower the oven to 325 and bake for an additional 20-30 minutes, until apples feel tender and juices are bubbling around the edges.
Tips from Jane
— One medium to large apple will give you about a cup of apple slices.
— You can chop fresh or frozen cranberries in a food processor or by hand with a knife. They need to be chopped only coarsely, enough to speed their cooking and enhance juiciness.
— You can also add 1/2 cup ground walnuts to the pie crust dough for an additional nutty flavor and texture.
— This is one of the few pies where I actually prefer a top crust—it seems to help the fruit cook evenly.
— Since I like to fill my pies with lots of fruit, they sometimes spill over. To protect your oven, place an old baking sheet or some aluminum foil on the bottom rack of the oven.