Pie | Good Dinner Mrs Mellen

Category: Pie
- Blueberry Pie with Pecan Topping
  
  Posted at 9:32 am by Good Dinner Mrs Mellen
  
  Jun 23rd
  I just love blueberries and blueberry pie. While traditional blueberry pie is mouthwatering delicious sometimes I just like to change it up so I created this sinful decadent Pecan crumb topped sour cream blueberry pie. They say a picture is worth a thousand words but even this picture can only go so far in capturing the nutty topping with blueberry juice bursting from the fruit all in a creamy custard. I want another piece just writing this! Don’t forget to top with Bryers French Vanilla ice cream.
  
  Pastry
  
  1 3/4 cup all-purpose flour
  
  1/4 cup sugar
  
  1 teaspoon cinnamon
  
  1/2 teaspoon salt
  
  2/3 cup butter
  
  2-3 tablespoon water
  
  1 egg, beaten
  
  Filling
  
  1 cup sour cream
  
  3 ounces cream cheese
  
  1 large egg
  
  3/4 cup light brown sugar
  
  1/4 cup all-purpose flour
  
  1 teaspoon vanilla
  
  4 cups blueberries, washed and picked over
  
  Crumb Topping
  
  1/2 cup all-purpose four
  
  1/3 cup sugar
  
  1/3 cup light brown sugar
  
  1 tablespoon cinnamon
  
  1/4 teaspoon salt
  
  1/2 cup butter
  
  3/4 cup chopped pecans or walnuts
  
  1. To prepare pastry, combine flour, sugar, cinnamon and salt in large bowl. With pastry blender cut in butter to consistence of coarse cornmeal. Sprinkle water one tablespoon at a time, mix until pastry holds together. Shape pastry into ball.
  
  2. On lightly floured surface, roll out pastry into 11-inch round. Fit into 9 inch pie plate. Turn extra dough at edge into rim and flute or crimp raised edge. Just before placing blueberry filling in pie shell, brush with beaten egg.
  
  3. To prepare filling, combine sour cream, cream cheese, egg, brown sugar, flour and vanilla in bowl. Beat thoroughly until smooth. Preheat over to 450F. Fill pie shell with blueberries. Pour cream mixture over blueberries. Bake 10 minutes at 450F, reduce temperature to 350F and bake 35-40 minutes.
  
  4. Prepare crumb topping by mixing flour, sugars, cinnamon, salt, butter and nuts. Blend to form crumbly mixture.
  
  5. After baking pie, remove pie from oven, cool, then distribute crumb mixture evenly over top. Return to over and bake 10-15 minutes more.
  
  Enjoy!
  
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  Posted in Baking, BLUEBERRY, desserts, Food, Good Dinner Mrs Mellen, Pie | Tagged Blueberry Pie, Crumb topping, July 4th
- FALL APPLE PIE
  
  Posted at 4:44 pm by Good Dinner Mrs Mellen
  
  Oct 1st
  Good Dinner Mellen loves pies and one of my favorite pie to bake is apple. I love the smell of apples, cinnamon, nutmeg and allspice baking in the oven; the scent escaping throughout the kitchen. Who can resit a piece of warm apple pie topped with rich vanilla ice cream.
  
  Pastry:
  
  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, cored and thinly sliced. (I used Granny Smith)
  
  2 tablespoon fresh lemon juice
  
  2/3 cup granulated sugar
  
  2 tablespoon quick tapioca
  
  1/4 teaspoon salt
  
  1 teaspoon cinnamon
  
  1/4 teaspoon nutmeg
  
  1/4 teaspoon allspice
  
  1/4 cup boiled apple cider
  
  2 tablespoon butter
  
  Preheat oven to 425 F. Put apple slices mixing bowl sprinkle with lemon juice. Combine sugar, tapioca, salt, cinnamon, allspice and nutmeg toss mix well and toss with apples. Place on pastry round in 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. Cut vents in top pie crust to allow steam to escape. Brush crust with milk and sprinkle with sugar for a nice shine. Bake the pie for 20 minutes then lower oven to 375 and bake for another 40 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 plan or with vanilla ice cream!
  
  Enjoy!
  
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  Posted in Apples, Baking, Dessert, desserts, Pie | Tagged Apple Pie, fall desserts
- Luscious Nectarine Blueberry Pie
  
  Posted at 12:36 pm by Good Dinner Mrs Mellen
  
  Sep 22nd
  LUSCIOUS NECTARINE BLUEBERRY PIE
  
  Luscious end of the season ripe fruit makes the most delectable pies. Who can resist a delicious piece of pie with vanilla ice cream simple but oh so good! I especially love the combination of nectarine and blueberries. I made my own pie crust and the recipe follows. But for a quick and easy pie you can buy the refrigerated pie crust. I like the Pillsbury brand. Don’t be intimidated by a home made pie crust, as I’ve always said, the more you practice the better you become. If time is an issue you can make the pie crust the day before and refrigerate over night, then just roll out the dough the next day, add the filling, bake and in no time you have a wonderful home made pie.
  
  Pie Crust
  
  Makes 2 crusts
  
  3 1/2 cups all-purpose flour
  
  2 sticks chilled unsalted butter, cut into 1/2 ” cubes
  
  1/4 cup vegetable shortening
  
  1 Tbsp. plus 1 tsp. sugar
  
  1 Tbsp. salt
  
  Process flour, butter, vegetable shortening, sugar and salt in a food processor until butter is crumbly, about 30 seconds. Transfer to a large bowl. Gradually add 3/4 cups ice water, using a folk stir mixture until dough forms a ball. Wrap in plastic wrap and refrigerate over night.
  
  Filling
  
  6 ripe large nectarines(halved, pitted and slice 1/2-inch thick)
  
  1 pint blueberries, washed and picked over
  
  3/4 cups sugar
  
  3 Tbsp. quick-cooking tapioca
  
  2 Tbsp. lemon juice
  
  1 tsp. finely grated lemon zest
  
  Glaze;
  
  1 egg
  
  1 Tsp. milk
  
  1 Tsp. sugar(for sprinkling)
  
  Heat oven to 425 F and adjust rack to lower to middle position. In a large bowl toss nectarines, blueberries, sugar, tapioca, lemon juice and lemon zest. Set aside for 15 minutes.
  
  Divide dough into two balls, one sightly larger. On a lightly floured surface roll larger pastry ball into a circle about 2 inches larger than 9-inch pie plate. Line pie plate with pastry, trim edge leaving 1 inch overhang. Fill the pie plate with the fruit. Roll out smaller pastry ball for top curst. Place on top of fruit pie. Trim pastry edge leaving an inch overhang. Fold overhang under, then bring up over pie plate rim, pinch to form fluted edges. Brush top with some of the egg glaze. Make a few decorative slits in the top and bake for 10 minutes. Reduce temperature to 350 and bake for 40 minutes. Then brush again with remaining egg glaze, sprinkle sugar and bake for about 5 minutes more until golden brown. Cool on wire rack before serving.
  
  I serve with my favorite vanilla ice cream Breyers!
  
  Enjoy!
  
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  Posted in Baking, Food, Pie | Tagged BLUEBERRY, BREYERS ICE CREAM, NECTARINE, PIES, Pillsbury Pie crust, VANILLA ICE CREAM
- Fresh Summer Peach Pie in Puff Pastry
  
  Posted at 1:58 pm by Good Dinner Mrs Mellen
  
  Aug 26th
  August is Peach month in New England with the freshest local peaches coming to market. Perfect for peach pie! Growing up I spent long summer days with my grandparents harvesting vegetables and fruits from their extensive garden which covered half an acre of ground. My favorite fruit still today is peaches. At my grandparents I pick a few peaches, then eat a peach, continuing this routine until my stomach was filled with juicy peaches. I loved peaches so much that my mother planted a peach tree at our home just for me. For years I loving cared for my tree, harvesting luscious peaches which my mother made into mouth watering peach pies. I’ve continued all these years later, taught by my mother, the art of making beautiful pies especially my favorite peach.
  
  Fresh Summer Peach Pie in Puff Pastry
  - 1 package Pepperidge Puff Pastry, thawed according to package instructions
  - 6 cups fresh peach slices (about 10 peeled peaches, sliced)
  - 3/4 cup sugar
  - 2 tablespoon instant tapioca, I used Kraft Minute tapioca
  - 1 teaspoon vanilla extract
  - 1/4 teaspoon almond extract
  - 1/8 teaspoon salt
  - 1 teaspoon lemon juice
  TOPPING
  - 2 tablespoons milk
  - 2 tablespoons fine white sugar
  INSTRUCTIONS
  
  PEEL AND PIT THE PEACHES, AND SLICE THEM ABOUT 3/8″ THICK.WHISK TOGETHER THE SUGAR AND THICKENER. COMBINE THE PEACHES WITH THE SUGAR MIXTURE, VANILLA, ALMOND, SALT, AND LEMON JUICE, MIXING THOROUGHLY. SET THE FILLING ASIDE.
  
  REMOVE THAWED PUFF PASTRY FROM PACKAGE. FLOUR A LARGE WORK SURFACE. ROLL THE DOUGH INTO A 12″ CIRCLE.
  
  PREHEAT THE OVEN TO 425°F.
  
  FOLD THE ROLLED-OUT DOUGH IN HALF, THEN IN HALF AGAIN; THIS WILL MAKE IT EASIER TO MOVE. PICK THE FOLDED DOUGH UP, PLACE IT IN A 9″ X 1 1/2″ PIE PAN. AND UNFOLD IT, CENTERING IT IN THE PAN.
  
  SPOON THE FILLING INTO THE CRUST.GENTLY DRAPE THE SECOND DOUGH CIRCLE UP THE FILLING. FOLD EDGES TOGETHER PINCHING TO SEAL. FINISH THE EDGES. BRUSH THE CRUST WITH MILK AND SPRINKLE WITH GRANULATED WHITE SUGAR, IF DESIRED; THIS WILL ADD A TOUCH OF SWEETNESS AND DELIGHTFUL CRUNCH.
  
  PLACE THE PIE ON A PARCHMENT-LINED BAKING SHEET, TO CATCH ANY SPILLS. BAKE IT FOR 35 – 45 MINUTES OR UNTIL THE CRUST IS GOLDEN BROWN.
  
  REMOVE IT FROM THE OVEN, AND PLACE IT ON A RACK TO COOL OVERNIGHT. IF YOU DON’T LET IT REST LONG ENOUGH, THE FILLING WILL BE TOO SOFT. STORE, WELL-WRAPPED, IN THE FRIDGE FOR 5 DAYS, OR FREEZE FOR UP TO 3 MONTHS.
  
  Enjoy!
  
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  Posted in Baking, Food, Good Dinner Mrs Mellen, peaches, Pie, Uncategorized | Tagged Peach Pie, Pepperidge Farm Puff Pastry
- Traditional Pecan Pie
  
  Posted at 10:33 am by Good Dinner Mrs Mellen
  
  Dec 23rd
  My family just loves a traditional Pecan Pie. For years I’ve wanted them to try different flavors like, chocolate and more but no, no, no, they tell me. So I am going to share how I make my traditional Pecan Pie. It’s easy and delicious!
  
  Traditional Pecan Pie
  
  Pie Crust
  
  1-1/4 cups all-purpose flour
  
  1/4 teaspoon salt
  
  1/3 cup shortening
  
  4 – 5 tablespoons cold water
  
  1. Stir together flour and salt. Using a pastry blender, cut in shortening until pieces are pea-size.
  
  2. Sprinkle 1 tablespoon of the water over part of the mixture; gently toss with a fork. Push moistened dough to the side of the bowl. Repeat moistening dough, using 1 tablespoon of the water at a time, until all the dough is moistened. Form dough into a ball.
  
  3. On a lightly floured surface, use your hands to slightly flatten dough. Roll dough from center to edges into a circle about 12 inches in diameter.
  
  4. To transfer pastry, wrap it around the rolling pin. Unroll pastry into a 9-inch pie plate. Ease pastry into pie plate, being careful not to stretch pastry.
  
  5. Rim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry. Crimp edge as desired. Do not prick pastry. Or you can use a pre-made pie crust(I like Pillsbury refrigerated pie crust)
  
  Filling
  
  1/2 cup dark corn syrup
  
  1/2 cup light corn syrup
  
  3 eggs
  
  1 cup sugar
  
  2 Tbs. butter, melted
  
  1 tsp vanilla extract
  
  1 1/2 cups pecans halves
  
  Pre-heat oven to 350 F.Whisk the first five ingredients thoroughly. Pour into pie crust. I like to place the pecan halves in a circular design.
  
  Bake on center rack of oven for 55 to 60 minutes. Do not over bake.
  
  TIP: Pie is done when center reaches 200 F. Tap center surface of pie lightly; it should spring back when done.
  
  Enjoy!
  
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  Posted in Baking, Food, Good Dinner Mrs Mellen, Pie | Tagged Desserts, easy, Pecan pie, Pie
- Peach Schnapps Pie with Streusel Topping
  
  Posted at 5:12 pm by Good Dinner Mrs Mellen
  
  Sep 5th
  August is peach season with fresh picked peaches in all the markets. Peach pie is one of my favorites pies(I know I say that about every pie!). Sometimes you have to do something different, go a little rouge, shack it up! That’s what I did with this Peach Pie, I added Peach Schnapps to the filling, added a struesel topping all in a phyllo pie crust. I just let my creative cooking ideas flow for this show stopping pie!
  
  Streusel topping:
  
  1/2 cup plus 2 tablespoons unbleached all purpose flour
  
  1/2 cup old-fashioned oats
  
  1/3 cup cup (packed) golden brown sugar
  
  1/2 teaspoon salt
  
  6 tablespoons (3/4 stick) chilled unsalted butter, diced
  
  3/4 cup pecans, coarsely chopped
  
  Filling:
  
  3/4 cup sugar
  
  2 tablespoons quick-cooking tapioca
  
  3/4 teaspoon ground cinnamon
  
  1/4 teaspoon ground cardamom
  
  1/4 teaspoon ground nutmeg
  
  2 tablespoon Peach Schnapps
  
  3 3/4 to 4 pounds peaches, peeled with vegetable peeler, halved, pitted, cut into 1-inch wedges
  
  Phyllo Pie Crust:
  
  10 14×9-inch sheets fresh phyllo pastry or frozen, thawed
  
  5 tablespoons butter, melted
  
  2 tablespoons sugar
  
  1/2 teaspoon cinnamon
  
  1/4 teaspoon nutmeg
  
  1/4 teaspoon ginger
  
  Preparation:
  
  Streusel topping:
  
  Stir flour, oats, sugar, and salt in medium bowl. Add butter; rub in with fingertips until mixture holds together in moist clumps. Mix in pecans. DO AHEAD Can be made 1 day ahead. Cover; chill.
  
  filling:
  
  Stir sugar and next 4 ingredients in large bowl. Mix in Peach Schnapps, then peaches; toss. Let stand at least 20 minutes, tossing occasionally.
  
  Crust:
  
  Lightly butter 10-inch-diameter tart pan. Place rimmed baking sheet in oven to heat. Combine sugar, cinnamon, nutmeg and ginger in small bowl.
  
  Set rack at lowest position in oven. Preheat oven to 400°F. Lay 1 phyllo sheet on clean work surface and brush lightly with butter (keep remaining phyllo sheets covered with plastic wrap and damp towel to prevent drying). Sprinkle 1scant teaspoonful cinnamon mixture over phyllo. Repeat 4 times with phyllo, butter, and cinnamon mixture. Arrange stacked phyllo in tart pan, gently pressing and allowing long sides to hang over edge of pan. Repeat layering process with 5 remaining phyllo sheets. Arrange stacked phyllo crosswise atop first sheets so that overhanging corners point in opposite directions. Roll overhang in to form edge of crust.
  
  Spoon filling into crust. Scatter topping over, breaking up large clumps.
  
  Bake pie 30 minutes. Reduce oven to 350°F; bake until juices bubble thickly and topping is golden, covering edges with foil if browning too quickly, about 30 hour. Cool on rack at least 1 1/2 hours. Serve warm or at room temperature.
  
  Enjoy!
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  Posted in Baking, desserts, Food, Good Dinner Mrs Mellen, peaches, Pie | Tagged Good Dinner Mrs Mellen, Peach Pie, phyllo, streusel topping
- Fabulous All American Blueberry Pie
  
  Posted at 5:04 am by Good Dinner Mrs Mellen
  
  May 21st
  Blueberries my favorite fruit! If I can stop eating all the fresh blueberries long enough I love to make blueberry pies. There are so many wonderful blueberry pie recipes that I love but this one is perfect for the 4th of July! Perfect for a backyard barbecue or to take along to a family reunion, just so wonderfully delicious! If you are short for time or just don’t want to make a your own crust, use store bought refrigerated pie crust which you can find in the dairy section of your grocery store. I have used Pillsbury when I am short on time which is very good.
  
  Fabulous All American Blueberry Pie
  
  Crust:
  
  2 1/2 cups all-purpose flour
  
  1/4 cup sugar
  
  1/2 teaspoon salt
  
  1/2 cup shortening
  
  1/3 cup sweet butter (love my Cabot!)
  
  7 tablespoons cold water
  
  Filling:
  
  6 cups blueberries, rinsed and picked over
  
  1/2 cup packed dark brown sugar
  
  1/2 sugar
  
  4 1/2 tablespoons cornstarch
  
  3/4 teaspoon ground allspice
  
  1 tablespoon sweet butter, cut into small pieces
  
  Glaze:
  
  1 egg yolk
  
  1 teaspoon whipping cream
  
  Crust:
  
  In a large bowl combine flour, sugar and salt. With a pastry blender cut in shortening and butter until mixture resembles coarse corn meal. Sprinkle water over the top and work mixture together with pastry blender or fingers until it comes together to form a ball. Shape dough into ball, wrap in plastic and let rest at room temperature for 1 hour.
  
  Filling: Place rack in lower third of oven. Preheat oven to 425 F. (I like to put a piece of aluminum foil down or a baking pan on the bottom of the oven to catch any drips and keep my oven clean.) Place blueberries in large mixing bowl. In a smaller bowl combine the remaining ingredients except butter. Add dry ingredients to blueberries and gently toss.
  
  Divide pastry in half. On a floured surface roll one of the pastry halves into a 12 inch round. Fit into 10 inch pie plate, letting the pastry hang over edge. Fill with blueberry mixture. Dot with butter. On a floured surface roll out remaining dough to 12 inch round. Place over pie. Seal edges and crimp to form decorative rim.
  
  Glaze: In a small bowl whisk egg yolk and cream. Brush top of pie with glaze. Cut vents into pie top. You can use mini cookie cutters for a more decorative top.
  
  Bake pie for 10 minutes, reduce oven temperature to 350 F. Bake pie for 35 or 40 minutes longer or until nicely glazed. Cool on rack.
  
  Enjoy!
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  Posted in Baking, Dessert, Food, Pie | Tagged Blueberry Pie, Good Dinner Mrs Mellen, memorial day, summertime
- Summertime Country Lattice Peach Pie
  
  Posted at 5:03 am by Good Dinner Mrs Mellen
  
  Jul 12th
  Country Summertime Peach Pie
  
  I love making fresh fruit pies especially in the summer. Pies are perfect for all occasions especially family reunions, picnics, barbecues or just a plain old family dinner. Bake up a delicious pie and what it quickly disappear like magic! Don’t be daunted by making your own crust you can always purchase pie crust in the dairy sections of the grocery store for excellent results too!
  
  Flakiest Pie Crust
  Ingredients:
  Servings: Makes two 9″ pie crusts
  2¼ cups all-purpose flour
  1 tablespoon sugar
  1 teaspoon kosher salt
  1 cup (2 sticks) plus 2 tablespoons chilled unsalted butter, cut into pieces
  1 tablespoon apple cider vinegar
  
  Preparation:
  Mix flour, sugar, and salt in a large bowl. Toss butter in flour mixture to evenly coat. Working quickly and aggressively, use your fingers to rub butter into flour to create large, shaggy pieces of dough (the idea is to smash the butter into the flour, creating some pieces that are flat and thin and some that are large and chunky).
  Combine vinegar and 3 Tbsp. ice water in a small bowl and drizzle over flour mixture, running your fingers through the flour as you drizzle to evenly distribute (think of running your fingers through your hair). Knead dough in the bowl until it starts to come together (it will still look a little dry).
  Turn dough out onto a work surface and knead 1 or 2 more times, pressing to incorporate shaggy edges. Divide dough into 2 pieces and press into about 1″-thick disks. Wrap with plastic and chill at least 1 hour.
  Do Ahead: Dough can be made 5 days ahead; keep chilled, or freeze up to 1 month.
  Filling:
  
  1/2 cup sugar
  2 tablespoons sifted flour
  1/2 teaspoon ground cinnamon
  1/4 teaspoon salt
  6 ripe peaches(about 5 pounds)
  1 tablespoon lemon juice
  1/4 teaspoon almond extract
  1 tablespoon butter
  Milk or cream
  Sugar
  
  Mix sugar, four, cinnamon and salt together.
  Drop peaches, 3 or 4 at a time, into boiling, water, leave in 15 to 30 seconds; lift out with slotted spoon. Peel off skins: cut in half; remove pits, then slice(you should have 10 cups).
  Place peaches in a large bowl; sprinkle with lemon juice and almond extract; toss lightly. Sprinkle with sugar mixture; toss gently mix.
  Prepare pastry. Spoon filling into bottom crust; dot with butter.
  **Weave lattice top(directions below). Brush lattice top with milk or cream and sprinkle with sugar.
  Bake in 425 F 15 minutes; then lower to 350 F; continue to bake 35 to 40 minutes longer or until pastry is golden and juices bubble up near center. Cool on wire rack 1 hour.
  
  Lattice pie top:
  1 Before starting the lattice top, roll out half of your pie dough and line your pie dish with it. The dough should extend beyond the rim of the pie dish by about half an inch. Put it in the refrigerator to chill while you work on the lattice. On a lightly floured surface, roll out the other half of your pie dough to the same extent as the first half (about 3 inches beyond the diameter of your pie dish). Make sure your dough is chilled.
  2 Cut the dough into even strips, 1/2-inch to 3/4-inch wide, depending on how thick you want your lattice strips. You can use a blunt knife, pizza wheel, or pastry wheel with a ruler as your guide.
  3 Fill your pie shell with the pie filling. Lay out 4 to 7 parallel strips of the pie dough, depending on how thick your strips are, on top of the filling, with about 1/2-inch to 3/4-inch space between them. Fold back every other strip.
  4 Place one long strip of dough perpendicular to the parallel strips as shown. Unfold the folded strips over the perpendicular strip.
  5 Now take the parallel strips that are running underneath the perpendicular strip and fold them back over the perpendicular strip. Lay down a second perpendicular strip of dough next to the first strip, with some space between the strips. Unfold the folded parallel strips over the second strip.
  6 Continue this process until the weave is complete over the top of the pie.
  7 Trim the edges of the strips flush with the dough of the underlying pie dish, which should be about half an inch over the sides. Fold back the rim of the shell over the edge of the lattice strips, and crimp to secure.
  **If this sounds too complicated there are many video’s on line that will help you make a perfect lattice top.
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  Posted in peaches, Pie | Tagged baking, Desserts, Peach Pie
- President’s Day Old Fashioned American Apple Pie
  
  Posted at 10:19 am by Good Dinner Mrs Mellen
  
  Feb 16th
  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 over night in cognac.
  
  Pastry:
  
  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 over night 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 on pastry round in 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 plan or with vanilla ice cream!
  
  Enjoy!
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  Posted in Apples, Food, Pie | Tagged Apple Pie, apples, baking, Cranberries, Granny Smith, President's day
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