
Dutch Apple & Cranberry Pie
INGREDIENTS
5 large apples, peeled and thinly sliced
1 tablespoon lemon juice
1 cup fresh cranberries
¼ cup chopped walnuts
¾ cup packed brown sugar
¼ cup cornstarch
1 tablespoon grated orange zest
1 ½ oz. Flying Fortress Red Head
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
Pastry for single-crust pie
2 tablespoons butter
Topping
½ cup all-purpose flour
¼ cup packed brown sugar
3 tablespoons cold butter
HOW TO CRAFT
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In a large bowl, toss apples with lemon juice and The Red Head; add the cranberries, raisins and walnuts. Combine the brown sugar, cornstarch, orange zest, cinnamon and nutmeg; add to apple mixture and toss gently to coat.
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On a floured surface, roll out dough to fit a 9-inch pie plate; transfer to plate. Trim crust to ½ inch beyond rim of plate; flute edges. Fill with apple mixture and dot with butter.
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For topping, combine flour and brown sugar; cut in butter until crumbly. Sprinkle over filling. Bake at 350 degrees for 50-60 minutes or until topping is golden brown and filling is bubbly. If necessary, cover edges with foil during the last 15 minutes to prevent overbrowning.
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Serve warm with ice cream!