Normally I'm a big fan of trying homemade recipes over magazine recipes. There is just something so warming about a tried and true, carried down classic but this Thanksgiving I dared to do something a little different.
After seeing this pie in my Better Homes and Gardens magazine, I was set. You see, I HATE pumpkin pie. yeah, I know, I've just lost any devoted reader here but hear a girl out. I love pumpkin; pumpkin soup, pumpkin bread, baked glazed pumpkin but me and pumpkin pie just don't see eye to eye. So, in fear that that may be my only option during the most pumpkin-pie-consuming-day-of-the-year, I decide to make something else. That's when I found this recipe. Its a bit time consuming and a little more complex then your every day pie but it's amazing! Its a completely new take on an apple pie that I will DEFINITELY be making again! It was such a hit that even with four other desserts there, I walked away from Thanksgiving with no more then two slices worth! I'd say that's a success! So thank you BHG for making me a fan of new and "improved" recipes.
You can find it here, were you can print it and save it for your next holiday gathering but I am also listing the recipe bellow for all you people who
You will need: a rolling pin, one large and one small sauce pans, two medium, two small, and one large mixing bowls, a slotted and non-slotted spoon, a deep pie dish, a cooling rack, a food processor, parchment or foil, baking sheet,pastry brush, cutting board, knife, a greater, and a fork
- 2 Cup flour
- 1 Cup unsalted butter, cut into small pieces and chilled in freezer
- 1 Tb. spoon sugar
- 1 T spoon salt
- 1/2 Cup ice water
- 1 T spoon lemon juice
- In your food processor combine the flour, cut butter, sugar, and salt.
- pulse just until it resembles coarse cornmeal.
- in a small bowl combine the water and lemon juice.
- slowly and gradually add the water to the flour mix while pulsing the food processor, just until a dough comes together. DO NOT over mix!
- Just when you are able to form it into a ball, form the dough into three equal sized balls.
- combine two of the dough balls to form one larger one and refrigerate both balls.
Cranberry cherry compote filling:
- One 12 oz. bag of fresh cranberries
- 1 Cup sugar
- 1/4 freshly squeezed orange juice (about one orange)
- 2 T spoons finely shredded orange peel (about one orange)
- 1 Cup frozen cherries (defrosted)
- pinch of salt
- In your small sauce pan, over medium heat, combine the cranberries, sugar, orange juice, orange peel, and pinch of salt.
- cook until the cranberries begin to burst and the sauce begins to thicken. stir occasionally.
- mix in the cherries, cover, and remove from heat.
- Allow to cool.
For caramel apple filling:
- 8 baking apples, cored and cut into small pieces
- 2 Tb. spoon lemon juice
- 1 Cup packed dark brown sugar
- 1 T. spoon lemon peel
- 1/4 Cup flour
- 1 T spoon cinnamon
- 2 TB. spoon unsalted butter
- 1/4 Cup whipping cream
- 1 T. spoon vanilla extract
- In a large mixing bowl toss the apples with the lemon juice and lemon peel.
- In a small bowl combine the brown sugar, flour, cinnamon, and salt. mix well.
- toss the apples with the flour mixture using a spoon to coat all.
- melt the butter over medium heat in a large sauce pan.
- Add apples and cook until apple are tender (about 5 min).
- Add in the whipping cream and vanilla.
- continue cooking and stirring often until sauce thickens and apples are tender. (about 5 more min)
- remove from heat.
- 1 egg
- pie dough
- uncooked rice or dried beans
- preheat oven to 375 F.
- roll out the larger ball of dough onto a well floured counter or cutting board.
- place rolled dough in the pie dish and press gently into edges.
- cut off excess dough from the lip of the pie dish leaving 3/4s of it covered with dough.
- using you finger, smooth the edges of the dough, prick the inner sides and bottom of the dough with a fork (this will prevent rising and allow steam to escape the dough as it cooks).
- take you foil or parchment, place under the pie dish and take out the bottom.
- cut parchment or foil to fit, place beans or uncooked rice in the bottom of the pie dish.
- Chill the pre-made dish in the refrigerator for 20 min.
- while the dough chills, remove the other ball of dough from the fridge.
- roll it out in a long sheet (if you are making a basket weave).
- With a knife, cut down the dough to make long strips ( it doesn't matter how many you make as long as you end up with and even amount).
- with the left over down, use a cookie cutter or knife to cut out seasonal cutouts (Hubby and I made leaves and acorns but anything would look good).
- place dough strips and cutouts on a cookie sheet and return it to the refrigerator.
- remove your prepared pie dish from the fridge and cook it on the middle rack of the oven for 20 min.
- remove pie crust from oven, remove the beans/rice and parchment/foil.
- return the crust to the oven for another 5 min. or until its golden.
- remove and let cool.
- when crust is cool, layer in the one third of the cranberry compote into the bottom of the pie dish, fallowed by half of the apple filling.
- dollop on another third of the cranberry compote, fallowed by the apple filling, repeat with compote.
- remove the remaining pie dough from the fridge.
- Whisk together the egg and about 2 Tb. spoons of water.
- brush the edges of the pie crust with the egg.
- create the top crust by weaving the dough strips. Press the edges of the strips into the crust and cut off any excess.
- Layer on the cutouts and coat all with the egg mix.
- generously sprinkle on sugar.
- bake for 40 min. on middle rack. place the cookie sheet on the bottom oven rack to catch any dips.
- remove from oven, cover the pie edges with foil (to prevent over cooking) and return to oven for 5 more min. or until the pie is golden brown.
- let cool for at least three hours before serving.