Emeril's Cranberry Apple Pie

Ingredients

Cooking Directions

Preheat the oven to 350 degrees Fahrenheit

Prepare the Basic Pie Dough and line pie pan (recipe below) Refrigerate until ready to fill.

In a bowl combine the brown sugar, cornstarch, cinnamon, nutmeg, and salt, and mix well. In another bowl combine the apples, cranberries, and lemon juice, and toss well. Pour the dry mixture in your other bowl over the fruit mixture. Melt 2 tablespoons of the butter and pour it over it all and mix thoroughly.

Turn the mixture into the pie shell and bake the pie until the fruit is tender, for about 1 hour. Remove from the oven and set the pie on a rack to cool. 6. In a large skillet on medium heat, melt the remaining 8 tablespoons butter with the granulated sugar. Cook, stirring, until the mixture is bubbling and the consistency of a thick roux, for about 5 to 6 minutes.

Stir in the cream, vanilla, and walnuts and cook, stirring constantly, for 4 minutes. Remove from the heat and cool for 20 minutes. Spoon the topping over the cooled pie and refrigerate overnight.

Basic Pie Dough

In a bowl combine 2 1/4 cups flour and 1 teaspoon salt. Add 2/3 cup very cold unsalted butter, or shortening, or lard. Work it through with your hands until the mixture resembles coarse crumbs. Using a fork, stir in 4 1/2 tbsp. water, 1 tbsp. at a time. Work it in with your hands just until you have a smooth ball of dough. Don't overhandle the dough.

Wrap in plastic and refrigerate for 20 minutes. Remove dough from the refrigerator and roll out onto a floured surface. Unfold it into a 9-inch pie pan. Crimp the edges, or pinch the border.

To serve, cut the pie into wedges, and add a scoop of ice cream, if you like.

Courtesy of Emeril Lagasse c. 2000