Text 19335, 96 rader
Skriven 2014-11-14 07:20:04 av Dave Drum (1:261/38)
Ärende: BH+G 1861
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MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Apple-Cranberry Pie
 Categories: Pies, Pastry, Fruits, Citrus
      Yield: 6 servings

    1/2 c  Sugar
    1/4 c  Water
      2 c  Cranberries
      2 ts Fine shredded orange peel
      1 tb All-purpose flour
      6 c  Thin sliced; peeled, tart
           - apples
    1/3 c  Sugar
    1/4 c  All-purpose flour
      2 tb Lemon juice
      1 ts Ground cinnamon
    1/4 ts Salt
    1/4 ts Ground nutmeg
           Pastry for a Double-Crust
           - Pie
      1 lg Egg; lightly beaten
      1 tb Water

  In a medium saucepan bring 1/2 cup sugar and the 1/4 cup
  water to boiling. Stir in 1-1/2 cups of the cranberries
  and the orange peel; reduce heat. Simmer, uncovered, about
  10 minutes or until cranberries begin to break down. Stir
  in 1 tablespoon flour. Transfer to a small bowl. Cover and
  chill for 45 to 60 minutes or until cooled completely.
  Stir in the remaining 1/2 cup cranberries.

  In a large bowl combine apples, 1/3 cup sugar, 1/4 cup
  flour, lemon juice, cinnamon, salt, and nutmeg; toss
  gently to coat. Let stand for 15 minutes.

  Meanwhile, preheat oven to 375øF/190øC. Prepare Pastry for
  a Double-Crust Pie. On a lightly floured surface, use your
  hands to slightly flatten one pastry ball. Roll pastry
  from center to edges into a circle about 12 inches in
  diameter. Wrap pastry circle around the rolling pin.
  Unroll pastry into a 9-inch pie plate. Ease pastry into
  pie plate without stretching it.

  Pour cranberry mixture (which should have the consistency
  of a loose jamif it seems watery, strain to remove the
  excess liquid) into apple mixture; stir to combine.
  Transfer apple-cranberry mixture to pastry-lined pie
  plate. Trim pastry even with edge of pie plate.

  Roll the remaining pastry ball into a 12-inch-diameter
  circle; cut into 1/2-inch-wide strips. Weave and/or place
  strips over filling in a lattice pattern. Press strip ends
  into bottom pastry. Fold bottom pastry over strip ends;
  seal and crimp edge. In a small bowl combine egg and the 1
  tablespoon water; brush pastry with egg mixture.

  Cover edge of pie loosely with foil. Place pie on middle
  oven rack. Line a baking sheet with foil; place on bottom
  rack to catch any drips. Bake for 30 minutes. Remove foil.
  Bake for 35 to 40 minutes more or until filling is bubbly.
  Cool on a wire rack.

  From the Test Kitchen: Want to add a little more apple
  flavor? Add 2 tablespoons apple brandy to the filling.
  Want a twist on traditional pastry? Add 1 tablespoon
  finely shredded lemon peel and 1 tablespoon finely snipped
  fresh thyme to the flour mixture when making the pastry.

  Lattice Top: Follow these steps to make an easy lattice
  top: Step 1: Lay strips horizontally. Roll out the top
  crust and cut into 1/2-inch strips as you would for a
  traditional lattice top. Place half of the pastry strips
  over the filling parallel to each other and 1 inch apart.
  Step 2: Lay pie strips vertically. Place the remaining
  pastry strips on the pie perpendicular to the first
  strips, spacing them 1 inch apart. Step 3: Connect bottom
  pastry to strips. Fold the bottom pastry up over the ends
  of the pastry strips to seal. Crimp the edge as you like.
  If desired, brush the lattice lightly with milk and
  sprinkle with sugar.

  Makes: 8 servings

  Better Homes & Gardens | November 2013

  MM Format by Dave Drum - 07 November 2013

  Uncle Dirty Dave's Archives

MMMMM

... In a country as big as the U.S.A. you can find fifty examples of anything.

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