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Mini Cranberry Apple Pie Recipe

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Contributor:  
Contributor:  
LaDona Lane

Category:
Category:

Ingredients:  
Ingredients:  
CRUST:
2 cups flour
2 tsp Sugar
1 cup Butter (2 sticks)
tsp salt
cup cold water

FILLING:
2 cups cranberries
cup Sugar
2 Apples
Zest from one orange (about 2 tsp)

ASSEMBLY:
1 large egg
1 Tbsp water
Sugar

Preheat oven to 425F

Directions:
Directions:
Start by preparing the dough for the pie crust. If you want to use pre-made crust, you can skip ahead, and probably finish the whole recipe in about 20 minutes. Pie crust is pretty fun to make. The main trick to making a pie crust using butter, is keeping it as cool as possible while you make it. I store our flour in the freezer and about 15 minutes before we start I also put the mixing bowl ing the freezer.

Cube the butter, and put it in a food processor with the four, salt, and sugar. Mix for about 30 seconds. It will have almost a breadcrumb texture. Pour into the chilled mixing bowl. If you don't have a food processor, you can do this by hand in the mixing bowl Use a pastry cutter or your hands to blend the butter.

Add cup of the cold water, and mix it with your hands. I like to grab and twist, making sure to work the bottom and sides of bowl. When the water is absorbed, add another cup of cold water. That should be enough to pull the dough together. If is still seems crumbly, work in another couple Tbsp of cold water.

Sprinkle some flour on your work surface and knead the dough just a couple times to work into a nice smooth ball. Cover it in plastic wrap and put in the fridge for at least 30 minutes to res while you work on the filling.

Add the cranberries to a saucepan over medium heat. I don't add any water because I want a thick filling. Stir occasionally, and when the berries start to pop, you can add cup sugar, and orange zest. Let it simmer on medium-low heat for about 15 minutes until you get a thick jam like texture.

Peal and core the apples, and dice them. Take the cranberries off the heat and stir in the apples.

Take the dough out of the fridge, sprinkle some more flour on your work surface and roll it out to about 1/16th of an inch thick. I use a 3 inch biscuit cutter to cut two pieces of dough for each pie (top and bottom). You could also cut it into 3 inch squares with a knife. Put the bottom pieces on a baking sheet covered with parchment paper or silpat.

Make your egg wash by beating the egg and adding 1 Tbsp of water. Brush around the perimeter of the bottom pieces to help seal the pie. Spoon about a Tbsp. of filling into the center of each bottom piece. Cut an "x" into the center of each top piece, then lay them over the bottom pieces, gently pressing edges all the way around to seal. Brush the whole top with the egg wash, then generously sprinkle sugar over the top.

Bake for about 15 minutes, until golden brown. Let them cool before eating, and be care of the hot filling.

Number Of Servings:
Number Of Servings:
16 mini pies

 

 

 

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