This is the last of the Thanksgiving meal I am making ahead
of time. It is also from Williams
Sonoma, but I have found a problem. The
rest of the day I will be making breakfast muffins and pre-peeling all the vegetables
for tomorrow.
Ingredients:
2 rolled-out rounds of pie dough
4# Golden Delicious apples, peeled, cored and thinly sliced
1 ½ C cranberries
¼ C chopped crystallized ginger
¾ C sugar, plus more for sprinkling
¼ t salt
3 T all-purpose flour, plus more for rolling dough
1 T fresh lemon juice
1 egg plus 1 t water, lightly beaten
Vanilla ice cream for serving
Directions:
1.
Remove 1 dough round from the refrigerator. Roll out to fit the largest deepest pie pan
you own. Mine was about 2” deep and 12”
in diameter. The filling made a mound so
high that Martha would be proud. The
recipe says a 9” pie pan. No way. Fit the dough in the bottom and trim the
edges. Reroll the scraps to cut out decorative
shapes. Put both in the refrigerator
while you prepare the filling.
2.
Heat the oven to 400 degrees.
3.
In a large bowl, toss together the apples,
cranberries, crystallized ginger, the ¾ C sugar, salt, 3 T flour and the lemon
juice.
4.
Take the pie shell, decorations and second disk
out of the refrigerator and let rest for 5 minutes.
5.
Pour the filling in the pie plate and place the
second crust over the top. Wrap the
extra dough under the lower crust and crimp the edges decoratively. Cut the top pastry with a knife decoratively
in the middle.
6.
Brush the decorations with egg wash and stick on
the pastry. Brush the entire crust with
egg wash and sprinkle with sugar.
7.
Bake the pie until the crust is golden and the
filling is bubbling, about an hour.
(Mine took 1 hour and 10 minutes.)
It did leak, so bake on a sheet pan so you don’t have to clean your
oven.
8.
Transfer to a wire rack to cool.
Serve with vanilla ice cream. No, I did not make the ice cream.
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