INSTRUCTIONS
For the Pie Filling 1. Peel, core and slice the apples in ¼” pieces. 2. Place the apples in a large bowl with the orange juice and orange zest. Stir to coat. The orange will prevent the apples from browning. 3. Chop the cranberries and add them to the bowl with the sugar, cornstarch, cinnamon, vanilla extract, nutmeg and salt. 4. Combine all the ingredients, stirring to evenly distribute. 5. Let the mixture sit for at least 15 minutes, so the apples have time to become tender. For the Pie 1. Add the flour, sugar and salt to a food processor. Pulse on low to combine. 2. Dice the butter (refrigerate again if it reaches room temperature or softened), then add half of the cold butter to the bowl. 3. Pulse several times to combine the flour mixture and butter. Then, add the rest of the butter. Pulse 6-8 times, stopping once pea-sized pieces have formed. It should be dry and have some coarse crumbs. 4. Add 4 tablespoons of the ice water (no ice cubes) to the food processor
12” circle and cut it into ten 1” strips using a sharp knife or pizza cutter. 11. Start by laying 5 strips vertically and evenly spaced on a greased plate or cutting board. Place the longer strips in the middle. Fold every other strip all the way back, then lay 1 of the other 5 strips perpendicular on top. Unfold 3 strips so that they lay over the perpendicular strip. Repeat this process with the other strips. 12. Once completed, refrigerate the lattice dough for 20 minutes. After the bottom crust has been refrigerated for the allotted time, remove and poke 8-10 holes in the bottom. Then, carefully transfer the pie filling and spread evenly over the crust. 13. Remove the latticed crust from the refrigerator and gently place on top of the filling. Fold any excess dough of the pie back and pinch with your fingertips to seal the 2 doughs. 14. Combine 1 egg and 1 teaspoon of water, then use a silicone brush to brush the egg wash over the edges and top of the pie crust. 15. Finally, sprinkle the edges and top with cane sugar and bake at 375º F for 60 minutes. If the edges of the pie begin to burn, cover with aluminum foil. Allow the pie to cool for 1 hour to allow the filling to set, then serve.
and pulse 3-4 times. Then, add a tablespoon at a time, pulsing between until the rest of the water has been added. 5. To check if the dough is done, pinch 2 pieces between your fingertips. The dough should stick together (just slightly) without crumbling. If not, add 1 more tablespoon and pulse again. 6. Carefully transfer the dough to a clean work surface. Gather the mixture into a mound without kneading it. Flatten the dough to form 2 disks, then cover with plastic wrap and refrigerate for 1 hour. 7. Allow the dough to sit at room temperature for 10 minutes before rolling both disks out. Then, dust a work surface with flour and use a rolling pin to roll out each dough to a 12” circle that’s roughly 1/8” thick. 8. Grease a 9” pie plate and gently lay 1 round of dough down. Lightly press it down so that it covers the bottom and sides. 9. Trim the excess dough, then use your fingers to pinch the dough on top of the pie pan. To do so, flute the edges using your thumb and forefinger. Then, refrigerate for roughly 30 minutes. 10. While the crust is in the refrigerator, it’s time to lattice the other pie dough that’ll go on top of the pie. Take the
Essential Living 21
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