Basic Pie Crust
- 2 1/2 cups all-purpose flour, plus more for rolling
- 1 1/4 teaspoons kosher salt
- 1/2 teapoon sugar (optional)
- 2 1/2 sticks unsalted butter
- 4 tablespoons ice water, plus more if needed
- Whisk together flour and salt in a large bowl.
- Optional: Sprinkle sugar evenly over butter.
- Toss butter into flour mixture to coat.
- Using your fingers, rub all ingredients together until shaggy.
- Add ice water and mix with your hands, until dough comes together and forms a ball, adding more water if needed. Note: Try not to overwork the dough during this process or the crust will not be flaky and tender.
- Divide dough in half, making one half slightly larger. The larger crust is for the bottom pie crust.
- Shape each half into a one inch thick disk and wrap tightly in plastic wrap.
- Refrigerate for at least two hours, or overnight.
- Remove dough disks from refrigeration for rolling. The larger dough disk gets rolled first. On a floured work surface, roll dough from center to edges, lightly flouring the surface of rolling pin as needed, and frequently rotating the dough while rolling, until it reaches thirteen to fourteen inches in diameter, about 1/8 of an inch thick. The second dough disk gets rolled in the same manner, to 12 inches in diameter, about 1/8 of an inch thick. Fold larger dough in half and transfer to a nine to ten inch pie plate, gently easing the dough into the corners and up the sides. Transfer the smaller dough onto a parchment lined baking sheet and refrigerate both doughs for fifteen minutes.
- 2 – 9 inch pie crusts (your recipe above or store bought)
- 4 large granny smith apples
- 1/2 cup, packed, dark brown sugar
- 1/2 cup flour
- 1/2 cup butter
- 1 cup dried cranberries
- 1/2 teaspoon orange zest
- 1 tablespoon spiced rum (or orange juice, if preferred)
- 1 tablespoon pure vanilla extract
- dash of freshly grated nutmeg (optional)
- Roll out pie crusts to desired thickness and place bottom pie crust into pie plate. Move oven rack to center slot and preheat oven to 350 degrees Fahrenheit.
- Peel, quarter, core and then thinly slice the apples and place into a large bowl. Drop the brown sugar over the apples and stir to thoroughly coat. Dust sugared apples with sifted flour and stir to thoroughly coat.
- Place butter in microwave safe dish and loosely cover (a ceramic bowl with a plate over it works well and keeps the microwave clean) melt butter completely .
- Add dried cranberries, orange zest, rum (or orange juice), vanilla extract and nutmeg to the hot melted butter and whisk together.
- Pour cranberry-butter mixture over apples and stir to fully incorporate all ingredients.
- Pour cranapple pie filling evenly into bottom crust.
- Lastly, cover the cranapple filling with top pie crust. Trim excess and pinch edges with thumb and forefinger to seal top and bottom crust together. Cut top crust with desired design to vent. Place pie plate on baking sheet and cover edges of pie with a strip of foil to prevent excessive browning. Bake in preheated oven until apples are tender and crust is golden, which takes about fifty minutes to one hour.
- Cool on wire rack until warm and serve.
Note: This tart pie goes wonderfully with sweetened whipped cream and/or candied pecans, if desired.