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Recipe: Apple Cranberry Pie With Orange Pastry Crust
Similar Categories: Apple, Cranberry, Pie, Orange, Pastry, Crust
1 cup cranberries
3 cups sliced peeled apples
1 cup sugar
2 tablespoons flour
1/8 teaspoon salt
2 tablespoons butter
2 unbaked orange pastry crusts
Orange Pastry Crust
1 1/4 cups all-purpose flour
1 teaspoon finely grated orange zest
1 tablespoon sugar
1/2 teaspoon salt
1/2 cup butter flavored shortening
1 1/2 tablespoons reconstituted orange juice
1 1/2 tablespoons cold water
Combine cranberries, apples, sugar, flour and salt. Mix well. Pour into
pastry lined pie pan. Cover with top crust. Cut vents in top. Bake 400
degrees for 50 minutes or until apples are tender.
Crust:
Combine flour, orange zest, sugar and salt in a mixing bowl; stir to blend.
Using pastry blender or two knives, cut shortening
into flour mixture until all resembles coarse meal. Combine orange juice
with cold water. Add juice/water by tablespoons, mixing gently with a fork
just until dough begins to hold together in clumps. If necessary, an extra
tablespoon water may be added. Gather dough and shape in a flat round disk.
Chill at least 1 hour. On lightly floured wax paper roll dough to about 1/8
inch, in big enough circle to overhang pie plate by 1 1/2 inches to 2
inches. (A quick and accurate measure can be done by turning pie plate
upside down onto pastry and then adding 2 inches). Ease pastry into pie
plate, being careful not to stretch dough and fold pastry under at edge.
Crimp decoratively. Pinch bottom and sides. Freeze briefly, 15 to 20 minutes.
Bake at 375 for 15 minutes or until golden brown. Cool on wire rack. Makes
one pie crust.
3 cups sliced peeled apples
1 cup sugar
2 tablespoons flour
1/8 teaspoon salt
2 tablespoons butter
2 unbaked orange pastry crusts
Orange Pastry Crust
1 1/4 cups all-purpose flour
1 teaspoon finely grated orange zest
1 tablespoon sugar
1/2 teaspoon salt
1/2 cup butter flavored shortening
1 1/2 tablespoons reconstituted orange juice
1 1/2 tablespoons cold water
Combine cranberries, apples, sugar, flour and salt. Mix well. Pour into
pastry lined pie pan. Cover with top crust. Cut vents in top. Bake 400
degrees for 50 minutes or until apples are tender.
Crust:
Combine flour, orange zest, sugar and salt in a mixing bowl; stir to blend.
Using pastry blender or two knives, cut shortening
into flour mixture until all resembles coarse meal. Combine orange juice
with cold water. Add juice/water by tablespoons, mixing gently with a fork
just until dough begins to hold together in clumps. If necessary, an extra
tablespoon water may be added. Gather dough and shape in a flat round disk.
Chill at least 1 hour. On lightly floured wax paper roll dough to about 1/8
inch, in big enough circle to overhang pie plate by 1 1/2 inches to 2
inches. (A quick and accurate measure can be done by turning pie plate
upside down onto pastry and then adding 2 inches). Ease pastry into pie
plate, being careful not to stretch dough and fold pastry under at edge.
Crimp decoratively. Pinch bottom and sides. Freeze briefly, 15 to 20 minutes.
Bake at 375 for 15 minutes or until golden brown. Cool on wire rack. Makes
one pie crust.
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