CONTEST WINNER: Americana Apple Pie
- 1 recipe favorite pie crust dough for 9-inch double crusted pie
- Fresh Cranberry Compote:
- 1 1/4 C. fresh cranberries, cleaned
- 1/2 C. light brown sugar, packed
- 4 Tbs. butter
- 1/2 tsp. cinnamon
- 1 Tbs. freshly grated orange rind
- Apple Filling:
- 6 cooking apples (I mix Cortland and Granny's)
- juice of 1/2 lemon
- 1/3 C. granulated sugar
- 1/3 C. brown sugar
- 1 Tbs. tapioca flour
- 1/4 tsp. fresh nutmeg
- 1 1/2 tsp. apple pie spice
- zest of 1/2 lemon
- zest of 1/2 orange
- 1/2 C. dried sweet blueberries
- 2 Tbs. orange juice
- 3/4 C. cranberry compote
- 1 Tbs. butter
- egg wash (1 beaten egg)
- cinnamon sugar, sprinkle
Roll out dough. Make bottom 1-inch bigger than plate. Place bottom crust in 9-inch pie pan. Cover with plastic wrap and chill. Roll out top crust 2 inches larger than plate. Roll in wax paper and chill while making filling.
To make cranberry filling:
Simmer the compote ingredients together in a large saucepan about 10 minutes and cool.
To prepare apples:
Peel, core and thinly slice apples. Place in a large bowl. Add sugars, juices, spices, zest, blueberries, cranberry compote and flour. Mix.
Preheat oven to 375 degrees. Add apple mixture to prepared pie plate. Dot with butter. Unroll top crust on wax paper and using a small (1 inch) star cookie cutter cut out random stars across crust. Add top crust and finish edge as desired. Baste with egg wash. Paste star cutouts on top crust with egg wash and wash top crust a second time. Sprinkle with cinnamon sugar. Bake in preheated oven 65-70 minutes or until crust is a rich golden brown.