Fall Guide

Seasonal Recipe: Cran-Apple Pie

From Highland Farm in Wakefield



• 2 1/2 cups flour
• 1 teaspoon salt

• 2/3 cup shortening
• 1/2 cup + 2 tablespoons cold water
• 1 egg
• 1 tablespoon milk

• 6 cups Cortland apples, peeled and sliced thin
• 1/2 cup sliced fresh cranberries
• 1 teaspoon finely grated orange zest
• 1/2 cup granulated white sugar
• 1/4 cup light brown sugar
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 2 tablespoons cornstarch
• 1 tablepoon butter

Preheat oven to 375 degrees

Mix together flour and salt in a large bowl. Cut in shortening until crumbly, then mix in water to form a soft dough (do not overwork dough). Cut dough in half and roll each out on a floured surface to make two 12-inch circles. Place one circle in the bottom of a 9” deepdish pie plate. Set aside. Beat together egg and milk. Set aside.

In a large mixing bowl, combine all pie filling ingredients, except butter, and toss to incorporate well. Place filling into bottom crust and mound in center. Cover filling with tiny dots of butter, then place top crust over. Seal and flute the edges. Baste top surface with the egg mixture. Vent top center of pie with three or four 1-inch cuts, and bake 50 to 60 minutes or until crust is lightly golden.

Highland Farm
4235 Tower Hill Road, Wakefield

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