Apple-Cranberry Pie

2007-10-21

Apple-Cranberry Pie
 
Recipe from Cook's Illustrated, November & December 2007
Notes: I haven't even received this issue in the mail yet but there was enough buzz about the unorthodox crust recipe that I wanted to try it immediately. The short story: vodka. A discussion with the recipe's author is insightful reading. Traditional techniques and recipes aren't things that I cherish or adhere to, especially if newer discoveries provide better or more consistent results. While I have had a lot of experience attempting to make pie dough, I can't say that I have been all that successful. I made the crust substituting Tenderflake lard for vegetable shortening. It is indeed very soft and easy to work with, but still cracked along the edges. The filling is a little different: the apples and cranberries are precooked separately, then layered to keep them distinct. What a wonderful pie! Soft, flaky, tender pastry enclosing a sweet-tart fruit filling. This crust will become my standard pie crust, although the use of vodka certainly increases the food cost significantly!

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