Apple-Cranberry Potpies

 

 

 

 

Apple Cranberry Potpies

Ingredients:

For the apples:

1 1/2 lb. Granny Smith apples, peeled, cored and cut into slices 1/4 inch thick

1 1/2 lb. Pink Lady or McIntosh apples, peeled, cored and cut into slices1/4 inch thick

1/2 cup firmly packed light brown sugar

1/4 cup granulated sugar

1/2 tsp. ground cinnamon

1/4 tsp. salt

1/4 tsp. freshly grated nutmeg

4 tsp. cornstarch

1 Tbs. fresh lemon juice

For the cranberries:

10 oz. fresh cranberries

1/2 cup granulated sugar

1/4 cup water

1 batch potpie crust, rolled into four 6-inch rounds and refrigerated

2 Tbs. cold unsalted butter, cut into 1/2-inch pieces

1 egg white, beaten with 1 tsp. water

2 tsp. granulated sugar

batch potpie crust

2 ½ cups flour

1 tsp. salt

2 tsp sugar

2 sticks butter

3 to 4 tbs ice water

Directions batch potpie crust

In a food processor, combine the flour, salt and sugar and pulse until combined, about 5 pulses. Add the butter and process until the mixture resembles coarse meal, about 10 pulses. Add 3 Tbs. of the ice water and pulse 2 or 3 more times. The dough should hold together when squeezed with your fingers but should not be sticky. If it is crumbly, add more water 1 tsp. at a time, pulsing twice after each addition.  Turn the dough out onto a work surface, divide into 4 equal pieces and shape each into a disk. Wrap the disks separately with plastic wrap and refrigerate for at least 2 hours or up to overnight. On a lightly floured sheet of parchment paper, roll out each dough disk into a 6-inch round. Refrigerate until ready to use as directed in your recipe. Makes enough dough for 4 potpies.

 

Directions Apple Cranberry Potpies

 

To prepare the apples, in a large bowl, stir together the apples, brown sugar, granulated sugar, cinnamon, salt, nutmeg and cornstarch. Transfer the apple mixture to a 3 1/2-quart Dutch oven. Set over medium heat, cover and cook, stirring occasionally, until the apples are just tender but not mushy, about 20 minutes. Uncover and cook until the liquid has thickened and becomes glossy, 5 to 7 minutes more. Remove from the heat, stir in the lemon juice and let cool for 30 minutes.

Meanwhile, prepare the cranberries: In a saucepan over medium-high heat, combine the cranberries, granulated sugar and water. Cook, stirring occasionally, until the cranberries have broken down slightly and the liquid has thickened to the consistency of a loose jam, 13 to 15 minutes. Let cool for 30 minutes.

Preheat an oven to 400°F.

Let the piecrusts stand at room temperature for 5 minutes. Add the cranberry mixture to the apple mixture and stir to combine. Divide the mixture among four 9-oz. ovenproof soup bowls. Dot the filling with the butter. Place a piecrust on top of each bowl and crimp the edges to seal. Brush with the egg wash and sprinkle with the granulated sugar. Using a paring knife, cut 4 small slits in the center of each crust. Place the potpies on a baking sheet and bake until the crusts are golden brown, 30 to 35 minutes.

Transfer the potpies to a wire rack and let cool for at least 1 hour before serving. Makes 4 potpies; serves 8.