Double-Crusted Cranberry Apple Pie - Dacor Wall Ovens Manual

Default Mode and Temperature: Convection Bake/375˚
Suggested Time: 45-55 minutes
Tips: Use 9" pie dish. For one or two pies, use rack position 2.
Path to reach this function: DACOR GUIDE-BAKERY-PASTRIES-#7 Double-Crusted Fruit Pies
Double-Crust Cranberry Apple Pie
PASTRY
1
3 ⁄ cups all purpose flour
2
2 teaspoons salt
1 Tablespoon sugar
1 cup unsalted butter, cut into cubes
6 ounces ice cold water with a dash of cider
vinegar (this prevents the gluten
from developing in the flour)
FOR PIE DOUGH
Combine flour, salt and sugar in a large mixing bowl. Using a pastry cutter or a fork, cut in cubes of butter until small pieces form
(about the size of a pea). Drizzle in cold water and continue to mix until dough just comes together. Wrap in plastic and refrigerate
for 30 minutes. Roll out on a floured surface to form (2) 10" circles. Place one of the circles in the bottom of a pie dish. Set the other
one aside.
FOR FILLING
Peel, core and slice apples in
Set aside. In a large sauté pan, melt butter over medium heat. Lightly sauté the apples. Pick through the cranberries to make sure all
stems and soft cranberries have been discarded. Add cranberries to sauté pan and cook until they begin to pop. Add tangerine zest
and juice, sugar, cinnamon, nutmeg, and cloves.
Adjust oven rack to position 2. In Dacor Guide, select Double Crusted Fruit Pies. Let mixture cool slightly, then pour into prepared
pie dish. Add top crust. Seal the edges together, then cut a few slits into the top crust to vent. Sprinkle remaining sugar on top of
the pie. Place pie on a cookie sheet and place in oven. Set timer for 45-55 minutes. Bake until golden brown on the top.
After Baking: Let pie cool before slicing. Slice into wedges.
Makes about 8 slices.
RECIPES
Double-Crusted Fruit Pie
FILLING
6-7 tart Granny Smith apples
1 tangerine or orange
3 Tablespoons unsalted butter
3 cups fresh cranberries
1 1 ⁄ cup sugar
4
1 teaspoon ground cinnamon
1
⁄ teaspoon ground nutmeg
2
1
⁄ teaspoon ground cloves
2
1 Tablespoon sugar
1 ⁄ " slices. Using a zester, peel the skin from the tangerine. Fine chop the zest, then juice the tangerine.
2
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