Cranberry-Apple Double Topped Pie with Blue Ribbon Kitchen Karri Perry

FOX 19 9:30 a.m. news Karri Perry, Blue Ribbon Kitchen From: Karri Perry of Blue Ribbon Kitchen Blog | BlueRibbonKitchen.blogspot.com Pie Dough 2 ½ cups flour 2 Tbsp sugar 1 tsp salt ½ cup butter flavored Crisco ½ cup unsalted butter ¼ cup ice cold water and ¼ cup vodka mixed 50/50 Once made, divide dough into two equal parts. Wrap dough with plastic wrap and let rest for 1 hour, up to 2 days in the refrigerator. Egg wash 1 egg – beaten 2 TBS water 1 TBS cream or whole milk Crumb Topping 1 cup packed light brown sugar ½ cup unsalted butter-softened 1 ½ cup flour 1 tsp cinnamon ½ tsp nutmeg Pinch of salt Filling 2-3 medium golden Delicious apples-peeled and sliced 2-3 medium Gala apples-peeled and sliced 1 Honey Crisp apple-peeled and sliced ½ cup rinsed and roughly chopped fresh cranberries 3 Tablespoons Arrowroot (Available in baking aisle of most grocery stores and online) 1 tsp cinnamon ½ tsp nutmeg ¼ tsp cardamom 1 cup granulated sugar 2 tbsp butter (Lemon water, 2 cups cool water with 1-2 tsp of fresh lemon juice to keep apples from turning brown) Making the Pie Dough: Using a food processor, pulse ingredients; add just enough liquid to the mixture to allow the dough to come together. If you have leftover water/vodka, discard the extra. (A pastry blender can also be used to make the dough by hand) Once made, divide dough into two equal parts. Tightly cover the dough with plastic wrap and let rest for 1 hour, up to 2 days in the refrigerator. Making the Pie: Combine the crumb-topping ingredients in a small bowl and set aside. Combine the pie filling dry ingredients (cinnamon, nutmeg, cardamom, arrowroot, and sugar) set aside. Peel, core, and slice apples approximately ¼ inch thick. Cover with lemon water and set aside. Roll out one of the chilled and rested pie dough rounds to ¼ inch thick and place in an 8 or 9-inch pie plate. Trim edge, leaving about ½ inch overhang, crimp edges. Place the prepared unbaked pie shell in refrigerator to chill. Roll the second dough round ¼ inch thick. Use decorative cutters or leaf-shaped 1-2 inch cookie cutters to make leaf shapes for top crust. For an 8 to 9-inch pie, 35-45 small leaf shapes will be used to cover the top of the pie. Lay the dough cut-outs onto a large (12 inch) dinner plate, brush with egg wash and set in freezer until ready to top the pie. Drain apples well. Mix the dry pie filling ingredients with apples, add the cranberries and fill the chilled prepared pie shell. Fill the pie plate 1 to 2 inches above the rim of the pie plate, forming a slight dome with the apples. Next, dot the apples and cranberries with 2 tbsp of butter. Cover the apples with an even layer of the prepared crumb topping. Next, begin placing the pie dough leaf cut-outs as desired, slightly overlapping each cut out. Bake the pie in preheated 375-degree oven on the lowest oven rack for 60 minutes, or until filling is bubbly and crust is golden brown. Allow to cool before serving. During baking, check the pie after 30 minutes, covering the edges of the pie with foil or use a pie crust shield to prevent crust from over-browning. TIP: A "Pie Drip Catcher"-from Chicago Metallic is a huge help in catching drips from pies. I would not bake a pie without one... or consider using a rimmed baking sheet lined with foil and place on the bottom rack. (Available for purchase online)

Cranberry-Apple Double Topped Pie with Blue Ribbon Kitchen Karri Perry