Cranberry Apple Pie

Name: Cranberry Apple Pie
Cuisine: France
Ingredients: 1 recipe Double-Crust Fresh Fruit Pie Pastry; One 12-ounce package (2½ cups) fresh cranberries; 4 tart pie or baking apples of your choice, peeled, cored, and diced into ½-inch cubes; 4 tart pie or baking apples of your choice, peeled, cored, and diced into ½-inch cubes; Grated rind of 1 orange; Juice of 2 oranges; Grated rind of 1 lemon; 1½ to 2 cups granulated sugar, to your personal taste; 1 teaspoon ground cinnamon or cassia; 1 teaspoon ground cinnamon or cassia; 2½ tablespoons unsifted all-purpose flour; 3 tablespoons unsalted butter; ½ cup heavy cream, whipped to the Chantilly stage with 1 tablespoon Grand Marnier; ½ cup heavy cream, whipped to the Chantilly stage with 1 tablespoon Grand Marnier; ½ cup heavy cream, whipped to the Chantilly stage with 1 tablespoon Grand Marnier

Preparation info

FFR—One 9 inch double-crust pie;
8
servings

Difficulty
Easy

Appears in

The New Making of a Cook

By Madeleine Kamman

Published 1997

About

Use any tart baking apple available to you in your neck of the woods and frozen cranberries if you cannot find fresh ones. You need a 9-inch porcelain or Pyroceram pie plate.

Ingredients

1 recipe Double-Crust Fresh Fruit Pie Pastry
One 12-ounce package (2½

Europe
France
Pie
Vegetarian

Method

Make the pastry and roll it out between two sheets of plastic wrap as described.

Crush the cranberries for 30 seconds in the food processor. In a large bowl, mix them together with the apples, grated orange rind, orange juice, and grated lemon rind. Set aside. Mix the sugar, cinnamon, and flour together in a small dish and set aside.

Rub the pie plate with 1 tablespoon of the bu