Use slightly firm pears and crisp, tart apples here to achieve the best texture in the filling, and let this mountainous pie cool and settle for at least two hours before serving.
2 1/3 cups all-purpose flour
1/4 cup plain yellow cornmeal
3/4 teaspoon table salt
2 tablespoons plus 2 tsp. sugar, divided
3/4 cup cold butter, cut into 1/2-inch pieces
1/4 cup cold shortening, cut into 1/2-inch pieces
8 to 10 Tbsp. chilled apple cider
1 large egg, lightly beaten
1/8 teaspoon ground cinnamon
2 1/4 pounds Granny Smith apples, peeled and cut into 1/4-inch-thick wedges
2 1/4 pounds pears, peeled and cut into 1/2-inch-thick wedges
1 cup sugar
1/3 cup all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon table salt
1 cup sweetened dried cranberries
1 tablespoon cold butter, cut into pieces
How to Make It
Prepare Crust: Preheat oven to 375°. Stir together flour, next 2 ingredients, and 2 Tbsp. sugar in a medium bowl. Cut butter and shortening into flour mixture with a pastry blender or fork until mixture resembles small peas. Mound flour mixture on 1 side of bowl. Drizzle 1 Tbsp. cider along edge of flour mixture. Gently toss a small amount of flour mixture into cider just until moistened; move moistened mixture to opposite side of bowl. Repeat procedure with remaining 7 Tbsp. cider and flour mixture, adding up to 2 Tbsp. cider, 1 Tbsp. at a time, until a sandy dough forms. Shape dough into 2 disks; wrap in plastic wrap. Chill 1 hour.
Roll 1 dough disk into a 13-inch circle on a lightly floured surface. Fit dough into a 9-inch glass pie plate; trim dough 2 inches larger than pie plate. Stir together egg and 1 tsp. water. Stir together 1/8 tsp. cinnamon and remaining 2 tsp. sugar. Set mixtures aside.
Prepare Filling: Toss apples with next 5 ingredients; let stand 15 minutes. Stir in cranberries; spoon into piecrust, mounding in center. Dot with 1 Tbsp. butter.
Roll remaining dough disk into a 13-inch circle on lightly floured surface. Place dough over filling. Fold edges under; crimp to seal.
Brush top with egg mixture, and sprinkle with cinnamon-sugar. Place pie on an aluminum foil-lined baking sheet; cut 4 to 5 slits in top crust.
Bake at 375° for 40 minutes. Cover loosely with foil, and bake 50 more minutes. Cool on a wire rack 2 hours before slicing.
This is one of the best pies i have ever eaten. My friend's husband has made it several tunes and receives rave reviews everywhere he takes it. I have difficulty with pastry so I might change it up but the filling is fantastic.
I tried this recipe twice because it has SUCH potential...but it was an epic fail both times. With almost FIVE pounds of fruit in it, my pie was a giant mound that was literally a good eight inches tall...not the flat top like the picture shows. In addition, both times I made this, the pie was filled with a soupy mess from all the liquid from the fruit. I was so sad this didn't work as the pie and crust tasted AMAZING! But really...that pie was way too tall to be able to eat...and the fruit juice soup was just nasty. And yes, I followed the recipe exactly.
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