Apple Cranberry Pie

Thanksgiving Meal

Ingredients:
All purpose flour - 3 cups,sifted
Sugar - 1/2 tspn
a pinch of salt
Unsalted butter - 1 stick
Ice water - 5 to 6 tbspn
Take a large bowl and add salt ,suagr to the sifted flour.
Cut 1 stick of butter into slices and add to the flour and mix by using fingers.Mix together into coarse crumbs.Drizzle the ice water and make the dough into a smooth ball and make it into a disk.Wrap it in a plastic wrap and place in fridge for 30 minutes.
Remove tHe pie dough and divide into 2 parts for the upper and lower crust. Sprinkle flour on the surface and roll the dough into a circle of 1/8 inch thickness.Place the pastry carefully on a pie
pan.Cover with plastic wrap and keep in fridge.Roll the rest of the dough into another 1/8 inch thick circle for upper crust.To make a Lattice :Cut the rolled dough into strips with pizza cutter and weave the strips by placing alternately.See here for how to weave lattice pie top .
See this Peach pie.
Pie filling:
Granny smith apples - 4 no,washed ,peeled and cut into slices
Fresh cranberry - 1/2 cup,washed
Corn starch - 4 tbspn
Lemon juice - 2 tspn
Cinnamon - 1 tbspn
Jaggery - 2 tspn, grated
Sugar - 3/4 th cup
Vanilla extract - 1 tspn
Salt - 1/4 tspn

Egg wash:
Egg yolk - 1
Water - 3tbspn
Optional / Use Milk instead of egg yolk.
Filling:
Mix sliced apples along with lemon juice. Take Sugar into an another bowl and add ground cinnamon,salt,corn strach,jaggery,fresh cranberries and mix well.
Add sliced apples to this and fill the pie pan by layering apples evenly.


Preheat the oven to 400
Place the lattice top carefully and crimp the edges.After crimping I made little flowers by using cookie cutter with the extra dough and placed it on the top of the lattice pie crust.Brush the lattice top lightly with the beaten egg.Cover the rim with aluminium foil to prevent the edges of pie from browning.
Note: Sprinkle granulaed sugar on the top.But i missed this step.
Bake at 375 for 1 hr 15 minutes .Remove from oven and cool on a wire rack.Cut and serve with a scoop of icecream.




Recipe source:Martha stewart,Emeril Lagasse