Apple Cranberry Pie
Ingredients
- For the dough
- 7 ozs Pastry flour
- 7 Tbsps cold butter
- 1 pinch salt
- 1 tsp sugar
- 1 egg
- For the streusel
- 7 ozs Pastry flour
- 7 ozs butter
- 4 ozs sugar
- ¼ tsp cinnamon
- Parchment paper
- Dried pea (for blind baking)
Preparation steps
Place the flour on the work surface in a mound, mix with salt and sugar and make a well in the center. Cut the cold butter into small pieces and distribute around the trough well, place the egg in the center and chop all the ingredients with a knife until small crumbs form, then quickly knead with your hands into a dough, shape into a ball, wrap in plastic wrap and refrigerate about 30 minutes.
Meanwhile, peel the apples, remove the core and dice, and sprinkle with the lemon juice. Rinse the cranberies. For the streusel, knead the flour, butter, sugar and cinnamon until crumbly.
Roll out the dough on a floured surface and fit into a tart pan (approximately 12 inches). Prick the bottom of the dough several times with a fork, cover with parchment paper and peas. Blind bake the dough in an oven preheated to 400°F for about 10 minutes. Remove the paper and peas, top with the fruit mixture, sprinkle with the streusel and bake 20 more minutes. Remove from the oven and serve.