Tuesday, March 2, 2010

Cranberry- Apple Lattice Pie

Mmm... apple pie with a little less guilt because it is whole wheat crust with no shortening and only 1 tbsp. butter and more natural sugars and fruits. It was so tasty to us. It may become a family favorite pie. I was nervous about such a healthy crust, but don't fear it. Embrace it! You'll love it. This recipe comes to you from a cookbook called The New American Plate Cookbook. Enjoy! (Note: I couldn't find fresh or frozen cranberries so I used dried craisins & I couldn't find the ginger and didn't have walnuts or cloves, but it still turned out delicious. So don't stress!)
1 bag (12 oz) fresh or frozen cranberries*
3 medium golden delicious apples, peeled, cored, and chopped (5 cups)
1 cup raisins
1/4 cup chopped candied or crystallized ginger*
2/3 c. packed brown sugar
1 1/2 tsp. ground cinnamon
1/4 tsp. ground cloves*
1/3 c. apple cider or frozen apple juice concentrate, thawed, divided
1/2 c. chopped walnuts*
4 tsp. cornstarch
canola oil spray
Dough for 1 (or 2 if you're like me) New American Plate Pie Crusts
Unbleached all purpose flour
1 egg, lightly beaten
1/4 c. sugar

In a deep saucepan with a tight fitting lid, combine the cranberries, apples, raisins, ginger, sugar, cinnamon, and cloves. Add 1/4 c. of juice and bring to a boil over medium heat. Reduce the heat to low and cook uncovered for about 5 min. or until some of the cranberries pop and the mixture is moist and bubbling. Stir well, cover, and cook for 5 min, until cranberries are soft. Mix in the walnuts. In a small bowl, combine remaining juice and cornstarch and mix into the cranberry mixture. Cook for 2 min, stirring constantly, until thickened.
Lightly coat 9 in pie plate with canola spray and turn the filling into the pie plate (or put down 1 pie crust into plate and then put in filling if you love crust like I do!) Let filling come to room temperature.
Preheat the oven to 425 degrees. On wax paper roll dough into a 6 by 10 in rectangle. Cut into 12 half inch strips. Place 6 strips one way over the pie and then carefully weave the other 6 strips one by one into the first strips at a 90 degree angle to them. Trim and border the rim with the remnants. Crimp the dges. Brush the crust with egg and then spprinkle with sugar.
Set the pie on a baking sheet and bake for 10 min. Then reduce heat to 350 and bake 25 to 30 min more, until golden. Cool the pie 20 min before serving.

New American Plate Pie Crust:
1/4 c. whole wheat flour
3/4 c. flour
1 tbsp. powdered sugar
1/8 tsp. salt
1 tbsp. butter
3 tbsp. canola oil (or vegetable oil)
1 to 2 tbsp. ice water or cold apple juice
Combine the flours, sugar, and salt. Add the butter and oil. Cut in or pulse in a food processor until resembles crumbs (pea size). Add 1 tbsp of water at a time until the dough starts to come together. Gather dough into a ball and let rest a few minutes.
Press the dough into a flattened disk in wax paper with rolling pin into a 12 in circle. The dough can be covered and refrigerated overnight or tightly wrapped and frozen up to a month or baked immediately.

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