bakekrazy

I decided to make a pie in a 16″ x 12″ baking dish instead of the traditional pie pan. This recipe has that sweetness with a little tart flavor and once you start eating it you will love it. You could also add chopped walnuts to add that crunch factor.

PIE CRUST
2 1/2 cups flour
1/2 teaspoon salt
1 cup unsalted butter (cold) cubed
1/2 to 2/3 cup of ice water

FILLING
1 1/2 cups sugar
1/4 cup corn starch
1/4 cup water
4 1/2 cup apples, peeled, cored and sliced (granny smith or Gala)
4 cups frozen raspberries
2 cups frozen cranberries
3 teaspoons grated orange zest
1 teaspoon ground nutmeg
1 teaspoon apple pie spice
1 teaspoon cinnamon
1/2 cup orange juice
(small amount of orange juice and sugar to brush the top with before baking)

To make the pie crust add the flour and salt to a medium bowl and mix well. Add in the cubed butter and with a pastry cutter. Blend the butter into the flour to form a crumble mixture. Slowly add the ice water while kneading the dough to make a dough which is smooth and well together. Wrap into a ziplock bag and refrigerate for 1 hour.

For the filling mix the corn starch with the water and blend well. Add the corn starch mixture into a medium stock pot along with the remaining ingredients and mix well with a spoon. Heat to a boil stirring occasionally then reduce to a simmer. Simmer for approximately 10 – 12 minutes. Remove from the heat and allow to cool. While the mixture is cooling pull the dough from the refrigerator. Divide the dough so that one half is slightly larger than the other. Take the larger dough and roll out on a floured surface with a rolling pin. Make the dough approximately 16 x 12, then place into the bottom and 1 1/4″ up the sides of the baking pan. Add the filling. Now roll out the second dough out to 14″ long and 8″ wide then cut into 1/2″ strips. Lay out some strips evenly one way diagonally, then  the remaining strips in the opposite direction forming a sort of weave. Pinch the top dough strips into the sides. Brush the top with orange juice and sprinkle with sugar. Bake at 375 for 45 – 55 minutes. Cool on a cooling rack.

Enjoy
Chef Brian Klauss