MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Caramel Apple-Cherry Pie
 Categories: Pies, Fruits, Pastry, Desserts, Dairy
      Yield: 6 Servings
 
      1    Crust for 9" double crust
           - pie

MMMMM---------------------CRANBERRY COMPOTE--------------------------
     12 oz Bag fresh cranberries
      1 c  Granulated sugar
    1/4 c  Orange juice
      2 ts Fine shredded orange peel
     20    Fresh sweet cherries;
           - pitted
      1 c  Frozen unsweetened pitted
           - dark sweet cherries

MMMMM-------------------CARAMEL APPLE FILLING------------------------
      8    Tart baking apples
      2 tb Lemon juice
      1 c  Packed dark brown sugar
      1 ts Finely shredded lemon peel
    1/4 c  All-purpose flour
      1 ts Ground cinnamon
      2 tb Unsalted butter
    1/4 c  Whipping cream
      1 ts Vanilla bean paste
      1 lg Egg
      2 tb Coarse sugar
 
  Prepare Piecrust. Divide pastry into 3 balls. Combine 2 to
  form one large ball. Wrap both balls and refrigerate 20
  minutes.
  
  FOR CRANBERRY COMPOTE; in a small saucepan combine
  cranberries, granulated sugar, orange juice, orange peel,
  and a pinch of salt. Cook over medium heat until the
  cranberries begin to burst and mixture begins to thicken,
  stirring occasionally. Carefully stir in cherries. Remove
  from heat; cool.
  
  FOR CARAMEL APPLE FILLING: in a large bowl gently toss
  together apples, lemon juice, and lemon peel. In a small
  bowl stir together brown sugar, flour, cinnamon, and 1/2
  tsp. salt. Sprinkle over apples; stir gently to coat.
  
  In a large pot melt butter over medium heat. Add apple
  mixture. Cook about 5 minutes, stirring frequently. Add
  whipping cream and vanilla. Continue cooking, stirring
  often, until juices thicken and apples are tender, about 5
  minutes. Remove from heat; cool completely.
  
  Set oven @ 375ºF/190ºC.
  
  On a lightly floured surface use your hands to slightly
  flatten the large pastry ball. Roll pastry from center to
  edges into a circle 13" in diameter. Transfer to a 9"
  deep-dish pie plate with a flat-edge rim. Trim pastry 1"
  beyond pie plate edge. Turn edges under, pressing down on
  rim. Prick bottom and sides of pastry with a fork. Wrap
  and refrigerate 20 minutes.
  
  Line dough with parchment; fill to top with dried beans or
  pie weights. Bake 20 minutes. Remove parchment and
  weights; bake 2 to 3 minutes more or until lightly golden
  brown. Cool on a wire rack. Reduce oven to 350 degrees F.
  
  Roll out the remaining ball to 1/8" thick. Using 1 1/2 to
  2" leaf or acorn cookie cutters, stamp out shapes;
  transfer to a parchment-lined sheet pan.
  
  Using a slotted spoon, spoon one-third of the cranberry
  mixture into the bottom of the prebaked crust. Layer half
  the apple mixture on top of the cranberries. Spoon another
  third of the cranberry mixture on top of the apples in
  random dollops. Spoon over remaining apples. Spoon
  remaining cranberry mixture on top in random dollops,
  leaving pockets of apple visible on top (placing the
  cranberry mixture in little pockets keeps the apples from
  being dyed red). Leave the flat edge of the crust free
  from filling.
  
  Whisk together egg and 2 Tbsp. water; gently brush on edge
  of crust. Place some of the cutouts on the edge, pressing
  gently to adhere. Place remaining cutouts on top of
  filling; brush with egg wash. Sprinkle with coarse sugar.
  
  Place a foil-lined baking sheet on rack below pie in oven
  to catch any dripping. Bake 40 minutes. Cover edges with
  foil; bake 10 to 15 minutes more or until crust is deep
  golden brown and filling is bubbly. Cool on wire rack at
  least 3 hours before serving.
  
  * If using frozen cherries, place cherries on a paper
  towel lined baking sheet. Let stand for 1 hour or until
  thawed.
  
  MAKE AHEAD: The cranberry filling, apple filling and
  pastry can be made up to 1 day ahead. Let the two filling
  stand at room temperature about 1 hour before assembling
  the pie.
  
  Better Homes & Gardens | November 2014
  
  MM Format by Dave Drum - 12 November 2014
  
  Uncle Dirty Dave's Archives
 
MMMMM

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