4largeapples, cored, peeled, and sliced(6 to 7 cups)
1⁄2 lemon a lemon, juice of
1 1⁄2cupscranberries (fresh or frozen)
Serving Size: 1 (206) g
Servings Per Recipe:8
Calories from Fat 219 g40 %
Total Fat 24.4 g37 %
Saturated Fat 15 g74 %
Cholesterol 84.9 mg 28 %
Sodium 321.6 mg 13 %
Total Carbohydrate79.5 g 26 %
Dietary Fiber 5 g19 %
Sugars 39.9 g159 %
Protein 6.5 g 13 %
First, make the pie crust.COmbine the flour, sugar, and salt in a large bowl.Add the cubed butter and toss to coat.Dump the mixture out onto a clean surface and use a rolling pin to roll the butter into thin sheets, combining it with the flour.Use a bench scraper to scrape the rolling pin and to bring the mixture back into a pile as necessary.Continue until all of the butter is incorporated into the flour.Mixture will be very flaky.Return mixture to the bowl and place in the freezer for 15 minutes to chill the butter.
Remove from freezer and add the buttermilk.Use a spoon and then your hands to stir the mixture until it comes together into a ball.If mixture is too dry, add the water a tablespoon at a time.Divide the dough in two and flatten into disks.Wrap each disk in plastic wrap and chill in the fridge while you make the filling.
Put the apple slices in a large bowl and drizzle with fresh lemon juice.Toss to coat the apples.This will keep the apples from browning.Add the cranberries, sugar, flour, cinnamon, orange zest, and vanilla extract.Stir until combined.
Preheat oven to 400°F.
Remove on disk of pie dough from the refrigerator.On a lightly floured surface, use a rolling pin to roll out the dough into a 12 inch circle.Dough should be about 14/ inch thick.Transfer dough to a 9 inch pie pan.Pat with your fingers, making sure it is smoot.Trim the extra overhang of dough with a knife and set aside.Fill pie with apple cranberry filling.Place the pie in the fridge while you roll out the second disk of dough.Roll out the dough and use a pastry wheel, pizza cutter, or sharp knife to cut the pie dough into strip, about 1 to 2 inches wide.Carefully weave the pie dough strips over and under one another.Press the edges of the pie doughstrips into the bottom pie crusts edges to seal.Trim off the excess dough and pinch the edges using your fingers to create a pretty edge.You can also use a fork to seal the edges.Using a pastry brush, lightly brush crst and edges with egg wash.Sprinkle pie with turbinado sugar, if using.
Place pie on a large baking dish and bake for 45 minutes, or until crust is golden bown.I place a pie crust shield to protect the edges from getting too brown at about 25 minutes.If you don’t have a pie shield, you can use aluminum foil if the crust is getting too brown.When the pie is done baking, remove from oven and cool for one hour before serving.Cut into slices nad serve.