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 crumble top crust: combine 1/2 cup flour, 1/2 cup sugar, 1/2 cup oats (quick oats are best); melt 4TB butter and mix into dry ingredients. Sprinkle evenly over fruit.
— 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
— I tend to use Cortland or Macoun apples, but any tart apple will do. I’ve used Granny Smiths during the winter when choices are limited.
— 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, some aluminum foil, or a drip-catcher on the bottom rack of the oven.