Apple cranberry pie
- 2 cup (300g) plain flour
- 150 gram cold unsalted butter, chopped coarsely
- 1/2 cup (125ml) iced water
- 1 egg
- 1 tablespoon milk
- 1 tablespoon caster sugar
- 300 gram frozen cranberries
- 1/2 cup (110g) caster sugar
- 2 tablespoon water
- 10 medium apples (1.5kg)
- 1/3 cup (75g) caster sugar
- 1/2 cup (125ml) water
Apple cranberry pie
- 1Process flour and butter until crumbly; add enough of the water to bring ingredients together. Press dough into a ball. Cover; refrigerate 1 hour.
- 2To make the cranberry filling, combine sugar, water and cranberries in medium saucepan; simmer, stirring, about 10 minutes or until syrupy. Remove from heat; cool.
- 3To make the apple filling, peel, quarter, core and slice apples thinly; combine in large saucepan with the water. Simmer, stirring occasionally, about 10 minutes or until apple is tender. Drain apple; discard liquid. Stir sugar into apple; cool.
- 4Preheat oven to 220°C/200°C fan-forced.
- 5Divide pastry in half. Roll half between sheets of baking paper until large enough to line deep 25cm pie dish; lift pastry into dish. Spoon cranberry filling into pastry case; top with apple filling. Bring edge of pastry case up over filling; brush pastry edge with combined egg and milk.
- 6Roll remaining pastry until large enough to cover top of pie; press edges together with fork to seal. Brush with egg mixture; sprinkle with sugar. Bake 15 minutes. Reduce oven to 180°C/160°C fan-forced; bake 30 minutes.
Both Granny Smith and Golden Delicious apples are suitable for this recipe.
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