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Thread: Cranberry/Apple Pie in a 10" Cast Iron Pan

  1. #1
    Bushwhacker Bush Class Intermediate Certified Shnick's Avatar
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    Default Cranberry/Apple Pie in a 10" Cast Iron Pan

    Made this tonight to go with our Boston Butt and I was blown away. I can barely type...

    Cranberry Apple Pie
    1 tbsp Butter
    1/2 tsp grated orange zest (I used Valencia Orange Peel)
    1/2 tsp cinnamon
    1/4 tsp nutmeg
    3 lbs Granny Smith apples (or other tart variety)
    peeled, cored and sliced thin (1/8")
    1 1/2 cups cranberries fresh or frozen
    1 1/4 cup Sugar
    6 tbsp chopped nuts, pecans, walnuts, etc.
    4 tbsp flour

    Preheat to 425
    In a large bowl, mix melted butter, orange zest, cinammon and nutmeg.
    Mix well with a wooden spoon, then add apple slices, cranberries, sugar, nuts and flour.
    (Thanks for the spoon Ken!)

    Pour mixture into pie crust laid in a well-seasoned and oiled 10" skillet, (I use Coconut Oil and preheat the skillet a bit)
    Pack tightly and mound in the center. Pinch top and bottom crusts together.


    Bake at 425 for 15 minutes, then turn down to 350 until crust is brown.
    Place a pizza pan or tin foil underneath to catch the drippings.
    Remove from oven and call the family to the kitchen to witness the awesomeness.


    Pie Crust:
    2 1/2 cups All-purpose Flour1 tsp salt
    1 tsp sugar
    2 sticks butter, cut into pieces
    1/4 cup Ice Cold water

    Mix flour, salt and sugar in a medium-size bowl.
    Cut 2 sticks butter into pieces. With a pastry blender, cut in butter, working until mixture resembles coarse meal.
    Add 4 tablespoons ice water; work with hands until dough comes together.
    If dough is still crumbly, add more ice water a tablespoon at a time (up to 4 more tablespoons). Do not overwork.
    Divide dough in half, and flatten halves into disks.
    Wrap disks separately in plastic; refrigerate at least 1 hour.
    To form the pie shell, roll half the dough on a floured surface into a 14-inch round. Wrap around rolling pin and carefully unroll over the skillet.
    Fit gently into bottom and side of plate. Trim excess to 1/2" overhang.
    Use same process with top crust.
    Crimp rim with fingertips and knuckle to seal edges.


    Enjoy!

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  3. #2
    Scout Bush Class Basic Certified Jeffro's Avatar
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    That's a good way to celebrate living in Texas. Next you will be cooking in a dutch oven in the back yard if you want to inspire envy amongst the neighbors do it in the front yard. Be careful or they will show up for a visit with their own plates and utensils.

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    Guide Supporter Paul Foreman's Avatar
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    oh, my. what a pie ...

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  7. #4
    Bushwhacker Bush Class Intermediate Certified Shnick's Avatar
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    Quote Originally Posted by Jeffro View Post
    That's a good way to celebrate living in Texas. Next you will be cooking in a dutch oven in the back yard if you want to inspire envy amongst the neighbors do it in the front yard. Be careful or they will show up for a visit with their own plates and utensils.
    Thanks Jeffro, you should see what I have planned for the backyard...
    Looking for a 4' propane tank endcap as a firepit, similar to the one we used in Georgia Fatwoodsman Meet last year.(skip to 1:44)
    THEN we'll see some outdoor cookin'!
    Oh and the neighbors are all welcome, until the stuffed mushrooms are done, then it's "Everyone Out"

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