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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

  1. 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.

  2. 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.

  3. 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.

  4. Serve warm with ice cream!


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