Apple, Cranberry, and Walnut Pie
Apple, Cranberry, and Walnut Pie
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  • 1 cup (250 ml) walnuts, toasted and chopped
  • 1/2 cup (125 ml) dried cranberries, chopped
  • 2 tablespoons (30 ml) unbleached all-purpose flour
  • 3/4 cup (180 ml) brown sugar
  • 3 tablespoons (45 ml) salted butter
  • 6 cups (1.5 litres) apples, peeled, cored, and sliced (a mixture of Cortland and McIntosh)
  • 1/4 teaspoon (1 ml) ground cinnamon
  • 2 rolled-out shortcrust pastry (see recipe)
  • Milk, for brushing
  • Preparation
  • In a bowl, combine the nuts, cranberries, and flour. Set aside.
  • In a large skillet, caramelize the sugar with the butter for about 2 minutes. Add the apples and cook for 3 to 4 minutes, stirring constantly. Sprinkle with the cinnamon. Add the nut mixture and stir to combine. Remove from the heat and let cool.
  • With the rack in the lowest position, preheat the oven to 200 °C (400 °F).
  • Line a 23-cm (9-inch) pie plate with one pastry. Spread the apple filling in the pastry. Brush the edges of the dough with milk. Cut the second rolled-out pastry into strips, about 2-cm (¾-inch) wide. Brush with milk and place over filling, weaving the strips to form a lattice. Press the edges of the strips on the pie with a fork or your fingers. Remove any excess dough.
  • Place the pie on a baking sheet to catch any dripping juices that could overflow from the pie. Bake for about 40 minutes. Let cool on a wire rack. Serve warm or cold.
  • Description
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