Adapted From chef and author Emeril Lagasse
Emeril loves to make this pie for his own family on Thanksgiving and now he shares this very speciall recipe with you. The combination of cranberries, apples and sweet walnut topping will make your mouth water!
1/2 recipe Basic Pie Dough (recipe below)
1 3/4 cups light brown sugar
5 tablespoons cornstarch
1 tablespoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon salt
1 pound Granny Smith apples, peeled, cored, and cut into 1/4-inch slices (about 4 cups)
2 cups fresh cranberries, rinsed and picked over
2 tablespoons freshly squeezed lemon juice
10 and 2/3 tablespoons unsalted margariner, cut up - or solid vegetable shortening or lard (all same measurements)
3/4 cup granulated sugar
2 tablespoons parve whipping cream
1 teaspoon pure vanilla extract
1 cup walnut pieces
Preheat the oven to 350 degree.
Prepare the Basic Pie Dough and line pie pan. Refrigerate until ready to fill.
In a bowl combine the brown sugar, cornstarch, cinnamon, nutmeg, and salt, and mix well. In another bowl combine the apples, cranberries, and lemon juice, and toss well. Pour the dry mixture over the fruit . Melt 2 tablespoons of the margarine, pour it over all, and mix thoroughly.
Turn the mixture into the pie shell and bake the pie until the fruit is tender, for about 1 hour. Remove from the oven and set the pie on a rack to cool.
In a large skillet over medium heat, melt the remaining 8 tablespoons margarine with the granulated sugar. Cook, stirring, until the mixture is bubbling and the consistency of a thick roux, for about 5 to 6 minutes. Stir in the parve whipping cream, vanilla, and walnuts and cook, stirring constantly, for 4 minutes.
Remove from the heat and cool for 20 minutes. Spoon the topping over the cooled pie and refrigerate overnight.
To serve, cut the pie into wedges.,
Yield: Makes one 9-inch tart
Basic Pie Dough
2 1/4 cups all-purpose flour
1 teaspoon salt
2/3 cup (10 2/3 tablespoons) very cold unsalted margarine, cut up, or solid vegetable shortening
4 1/2 tablespoons ice water
In a bowl combine the flour and salt. Add the margarine or shortening and work it through with your hands until the mixture resembles coarse crumbs.
Using the tines of a fork, stir in the water 1 tablespoon at a time and work it in with your hands just until you have a smooth ball of dough. (Don't over handle the dough.) Wrap in plastic and refrigerate for 20 minutes.
Remove the dough from the refrigerator, and place on a floured surface. If you're making 2 crusts, cut the dough in half and put the second half back in the refrigerator.
For each crust, roll out the dough on a floured surface into a circle about 14 inches in diameter and 1/8 inch thick. Gently fold the circle of dough in half and then in half again so that you can lift it without tearing it, and unfold it into a 9-inch pie pan. Crimp the edges, or pinch in a decorative border. Fill and bake as directed in the recipe.