Happy President’s Day! I’m celebrating with a good old fashioned American Apple Pie. I’ve added a little extra to this recipe, dried cranberries soaked overnight in cognac.
2 1/2 cups flour
1 teaspoon salt
1 teaspoon sugar (optional)
1 cup (2 sticks) cold unsalted butter
1/4 to 1/2 cup ice water
Measure flour and salt into a bowl. Cut into butter thoroughly with a pastry blender. Sprinkle in the water, 1 tablespoon at a time, mixing with a fork until flour is moistened and dough almost cleans the side of the bowl.
Gather the dough into a ball, then shape, divide the dough in half and shape into 2 flattened rounds.) Chill dough for at least one hour. On a lightly floured board roll each dough rounds 2 inches larger all around than the inverted pie pan. Place pastry on parchment or wax paper-lined baking sheet, and chill.
9 medium-size firm tart apples, thinly sliced. (I used Granny Smith)
1/2 cup dried cranberries, soaked overnight in cognac. I used Ocean Spray.
1/3 cup granulated sugar
1/2 teaspoon allspice
1 teaspoon cinnamon
1/4 teaspoon nutmeg
Preheat oven to 400F. Put apple slices and raisins in mixing bowl, sprinkle with sugar, allspice, cinnamon, and nutmeg and toss to mix well. Place pastry round on the pie plate. Pour apple mixture into the pie crust and dot with butter. Carefully cover the apples with top pastry, trim the overhang, and crimp the edges to seal. Bake the pie for 45 to 50 minutes or until pastry is nicely browned and the juices in the center of the pie are bubbling. Let cool slightly on a wire rack before serving. Serve plain or with vanilla ice cream!