Double-Rusted Cranberry Apple Pie - Dacor Wall Manual

Double-Crusted Cranberry Apple Pie
PIE DOUGH:
1
3 ⁄ cups all-purpose flour
2
2 tsp. salt
1 Tbsp. sugar
2 cups unsalted butter, cut into cubes
6 ounces ice cold water with a dash of cider vinegar
(this keeps gluten from developing in flour)
FOR PIE DOUGH:
Combine flour, salt and sugar in a large mixing bowl. Using a pastry cutter or a fork, incorporate 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. Form two equal balls and
wrap in plastic and refrigerate for 30 minutes. Roll out each ball on a floured surface to form two 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.
Preheat oven to 400˚F on Convection Bake. 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
bake for 10-15 minutes. Adjust temperature down to 325˚F by pressing the Convection Bake mode and then the Down arrow.
Bake for an additional 40-45 minutes. Let pie cool before slicing.
Makes about 8 slices.
RECIPES
1
⁄ " slices. Using a zester, peel the skin from the tangerine. Fine chop the zest, then juice the tangerine.
2
PIE FILLING:
6-7 tart Granny Smith apples
1 tangerine or orange
3 Tbsp. unsalted butter
3 cups fresh cranberries
1 1 ⁄ cup sugar
4
1 tsp. ground cinnamon
1
⁄ tsp. ground nutmeg
2
1
⁄ tsp. ground cloves
2
1 Tbsp. sugar
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