A holiday pie filled with the tang of cranberries and the sweet, nutty crunch of Killer Pecans Cinnamon pecans. Created by pastry chef, Katie Brown, from the Killer Pecans kitchen.
For the pie crust:
3 cups Flour
¼ tsp. Baking powder
1 tsp. Salt
1 cup Butter, cut in ½ cubes
1 tbsp. Vinegar
6 Tbsp. Cold water
For the pie filling:
5 Granny Smith apples, peeled and seeded, cut in ¼” slices.
2 cups Cranberries
4 oz Cinnamon Killer Pecans
½ cup Butter
3 Tbsp. Flour
¼ cup Water
½ cup Sugar
½ cup Brown Sugar
1 tsp. Cinnamon
¼ tsp. Nutmeg
¼ tsp. Allspice
2 Egg whites
Method:
- Preheat your oven to 350.
- Make the pie crust by mixing the flour, baking powder and salt. Add the butter and mix until it is in pea sized pieces. (This can be done in an electric mixer with the paddle attachment, in a food processor or by hand.)
- Add the vinegar and then the cold water. You may need a little more or a little less water so add it slowly watching as the dough forms.
- When the dough comes together remove from the bowl and divide it into two equal pieces and refrigerate.
- Prepare the apples and place in a large bowl, add the cranberries and Cinnamon Pecans, set aside.
- In a medium sauté pan, melt the butter. Stir in the flour with a wooden spoon until it is a smooth paste. Cook for 2 minutes.
- Add water, sugar, brown sugar, cinnamon, nutmeg and allspice to the pan and continue to stir over medium heat until the mixture begins to thicken. Pour over the apples and cranberries and stir until they are evenly coated.
- Remove the pie dough from the refrigerator and roll into 2 12” circles. Place one in the bottom of a 9” deep dish pie plate and press it into place. Fill with the apple/cranberry mixture.
- Brush the edges with the egg whites.
- The remaining pie crust can be used to cover the top of the pie or it can be used to create a lattice top. Once the top crust is in place, trim off any excess dough, press the top and bottom together and crimp the edges.
- Brush the top of the pie with egg whites, sprinkle with sugar and place in the oven.
- Bake for 30-40 minutes then check for doneness. The dough should be golden brown and the juice from the apples should be bubbling up. Bake for an additional 20 minutes if necessary. If the crust is browning too much aluminum foil can be used to cover the pie as it bakes.
- Remove from the oven when done, cool and enjoy!