Apple-Cranberry Pie with Rosemary & Candied Orange Peel
Sweet apples and tart cranberries enhanced by fresh rosemary and candied orange peels; a true flavor trip sensation that will linger with every bite.
Prep Time25 minutesmins
Cook Time1 hourhr
Total Time1 hourhr25 minutesmins
Course: Dessert
Servings: 12
Author: Portlandia Pie Lady
Ingredients
5cupsapples, peeled and sliced (2 or more varieties if possible)
1-1/2 cupswhole fresh cranberries
1/4cupchopped candied orange peel
3/4cupgranulated sugar
1/4cupbrown sugar
1/4teaspoon of each:cinnamon, allspice, cloves, and nutmeg
2 to 3tablespoonsorange juice
3tablespoonsClearjel or tapioca starch
2tablespoonschopped rosemary (about 2 sprigs)
1tablespoonbutter
1egg, beaten (for egg wash)
Large granulated sugar crystals (for topping)
1 recipe Grandma's Pie Crust
Grandma's Pie Crust
2cups flour
2tablespoonssugar
1/8 teaspoonbaking powder
1teaspoonsalt
1cup shortening or butter
1/2cupvery cold water
Instructions
Pie Dough:
In a large bowl, stir all of the dry ingredients together (flour, sugar, baking powder, and salt).
Using a large tine fork or pastry cutter, cut in the shortening/butter of choice until pea-sized and crumbly.
Add the cold water all at once and mix just until it forms a ball (do not knead or over mix). Divide dough in half.
Roll out one half on a generously floured surface about 2 inches wider than the pie plate (11-inches for a 9-inch pie). As this is a soft dough, roll up on to rolling pin and unroll onto pie plate.
Repeat for the top crust, but only roll about 1-inch wider than pie plate.
Pie Filling:
Mix together the sugars, Clearjel (or tapioca starch), and spices in a large bowl.
Peel and slice the apples and toss with the dry ingredients.
Stir in the chopped rosemary, candied orange peels, and orange juice and stir well.
Spoon the filling into your prepared pie crust, dot with butter and use egg wash to seal on top crust. Use the rest of the egg wash to brush over top crust and sprinkle on large granulated sugar if desired.
Bake 1 hour @ 350. Best served warm!
Notes
Note: If you don't have the time to make candied orange peels, use the zest of half of a large orange in its place.