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Caramel Apple-Cherry Pie

Makes: 10 servings
Prep 2 hrs
Chill 40 mins
Bake 350°F 1 hr 15 mins Average rating 1.0 from 1 reviews 1 2 3 4 5
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Ingredients

Cranberry Compote: 1 12 ounce bag fresh cranberries 20 fresh sweet cherries, pitted or 1 cup frozen unsweetened pitted dark sweet cherries Juice and peel of 1 small orange (2 teaspoons finely shredded peel and 1/4 cup juice) 1 cup granulated sugar Pinch salt Caramel Apple Filling: 8 small to medium tart baking apples (Granny Smith)(2 to 2 1/4 pounds) Juice and peel of 1/2 of a lemon (1 teaspoons finely shredded peel and 2 tablespoons juice) 1/4 cup all-purpose flour 1 cup packed dark brown sugar 1 teaspoon vanilla bean paste (can substitute pure vanilla extract) 1 teaspoon ground cinnamon 1/2 teaspoon salt 2 tablespoons unsalted butter 1/4 cup whipping cream To finish: Egg wash (1 egg whisked together with 2 tablespoons of water) 2 - 3 tablespoons turbinado (raw) sugar
Directions
Cranberry Compote:: 1. Combine the cranberries, orange peel and orange juice, granulated sugar and pinch of salt into a small sauce pan. Cook,stirring occasionally, over medium heat, until the cranberries begin to burst and the mixture begins to thicken. Carefully stir in the cherries. Set aside to cool.
Caramel Apple Filling:: 2. Peel and core the apples and cut into 1/4-inch thick slices. Toss the slices in a bowl with the lemon juice and lemon peel. In another bowl, stir together the flour, brown sugar, cinnamon and salt. Sprinkle over the apples and gently stir to coat.
3. Melt the butter in a large heavy-bottomed pot. Add the apple mixture and cook, stirring frequently, for 5 minutes. Add the whipping cream and vanilla and continue cooking, stirring often, until the juices thicken and the apples are tender, about 5 minutes. Set aside to cool completely.
To assemble:: 4. Preheat the oven to 375 degrees F.
5. On a lightly floured surface, roll large round of dough into a rough 13" circle and line a 9-inch deep dish pie plate with a flat edged rim with the dough. Trim the pastry 1-inch beyond the edge of the pie plate. Turn edges under. Press dough down on rim. Dock the bottom and sides of the crust and refrigerate for 20 minutes. Line the dough lined pie plate with parchment and fill with pie weights/dry beans to the top and bake for 20 minutes. Remove the weights and parchment and bake for 2 to 3 minutes more or until the dough is lightly golden brown. Set aside to cool. Reduce oven temperature to 350 degrees F.
6. Roll out the remaining round of dough to 1/8-inch thick. Use various 1 1/2- to 2-inch leaf/acorn cookie cutters to cut out various shapes and set aside on a parchment lined sheet pan.
7. Using a slotted spoon, spoon 1/3 of the cranberry mixture in the bottom of the prebaked crust . Layer 1/2 of the apple mixture on top of the cranberries and spoon 1/3 of the remaining cranberry mixture on top of the apples in random dollops. Add the remaining apples and then the remaining cranberry mixture, again in random dollops (you do not want to mix the two fillings together otherwise the apples will be dyed entirely red). Make sure to leave the flat edge of the bottom crust free from filling.
8. Gently brush the edge of the bottom crust with egg wash. Place some of the cut outs onto the edge, pressing gently to adhere. Place the remaining cut outs on top of the filling and brush the cut outs with egg wash and sprinkle with turbinado sugar.
9. Place a foil lined baking sheet on the shelf below the pie to catch any dripping. Bake pie for 40 minutes , Cover edges with foil and bake 10 to 15 minutes more or until the the crust cut outs are deeply golden brown and filling is bubbly. Cool on wire rack at least 3 hours before serving.
From the Test Kitchen
*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.
Gesine's Pie Crust
Ingredients

2 cups all-purpose flour 1 teaspoon salt 1 tablespoon sugar 1 cup (two sticks) unsalted butter, cut into small pieces and chilled in the freezer about 10 minutes 1/2 cup ice water (or 1/4 cup ice water and 1/4 cup chilled vodka) 1 teaspoon lemon juice Directions
Gesine's Piecrust: 1. In the bowl of a food processor fitted with the blade attachment, pulse together 2 cups all-purpose flour, 1 cup unsalted butter (cut into small pieces and chilled in the freezer about 10 minutes), 1 Tbsp. sugar, and 1 tsp. salt until mixture resembles coarse cornmeal. In a small bowl whisk together 1/2 cup ice-cold water (or 1/4 cup each vodka* and water) and 1 tsp. lemon juice. Slowly add to the flour mixture, pulsing until dough just comes together. Squeeze a small piece of dough between your thumb and index finger to make sure it holds its shape. Follow pie recipe for dividing and refrigerating dough. *Alcohol forms less gluten (the protein in flour that can create tough dough) than water, so using half flavorless vodka will yield tender, easy-to-roll dough and an extra flaky crust.
From the Test Kitchen
Pie Crust:
For more control over the crimping, you can substitute 4 tablespoons of the butter with very cold vegetable shortening.
Nutrition Facts (Caramel Apple-Cherry Pie)
Servings Per Recipe 10, Calories 568, Fat, total (gm) 24, Cholesterol (mg) 82, Sat. fat (gm) 15, Carbohydrate (gm) 88, Monosaturated fat (gm) 6, Polyunsaturated fat (gm) 1, Trans fatty acid (gm) 1, Dietary Fiber, total (gm) 5, Sugars, total (gm) 59, Protein (gm) 5, Vitamin A (IU) 826, Vitamin C (mg) 14, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 2, Pyridoxine (Vit. B6) (mg) 0, Folate (µg) 60, Cobalamin (Vit. B12) (µg) 0, Sodium (mg) 385, Potassium (mg) 249, Calcium (mg) 50, Iron (mg) 2, Percent Daily Values are based on a 2,000 calorie diet
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