1/2 Recipe Basic Pie Dough
1 3/4 c Light brown sugar
2 tb Heavy cream
5 tb Cornstarch
1 tb Ground cinnamon
1 ts Ground nutmeg
1 ts Pooon salt
1 lb Granny Smith apples; peeled,
-cored, and
; cut into 1/4-inch
; slices (about 4
; cups)
2 c Fresh cranberries; rinsed
-and picked
; over
2 tb Freshly squeezed lemon juice
10 tb Unsalted butter; in all
3/4 c Granulated sugar
2 tb Pure vanilla extract
1 c Walnut pieces
Ice cream; (optional)
1. Preheat the oven to 350 degrees Fahrenheit.
2. Prepare the Basic Pie Dough and line pie pan. Refrigerate until
ready to fill.
3. In a bowl combine the brown sugar, cornstarch, cinnamon, nutmeg,
and salt, and mix well. In another bowl combine the apples,
cranberries, and lemon juice, and toss well. Pour the dry mixture
over the fruit. Melt 2 tablespoons of the butter, pour it over all,
and mix thoroughly.
4.Turn the mixture into the pie shell and bake the pie until the
fruit is tender, for about 1 hour. Remove from the oven and set the
pie on a rack to cool.
5. In a large skillet oven medium heat, melt the remaining 8
tablespoons butter with the granulated sugar. Cook, stirring, until
the mixture is bubbling and the consistency of a thick roux, for
about 5 to 6 minutes. Stir in the cream, vanilla, and walnuts and
cook, stirring constantly, for 4 minutes. Remove from the heat and
cool for 20 minuetes. Spoon the topping over the cooled pie and
refrigerate overnight.
6.To serve, cut the pie into wedges, and add a scoop of ice cream, it
you like.
Makes one 9-inch tart
This recipe
Yields
1 servings
